| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Dutch |
Cklive07 |
4 |
servings |
INGREDIENTS
| 4 |
|
Individual souffle ramekins |
|
|
Vegetable spray |
| 1/2 |
ts |
Granulated sugar -; (to 2 tspns) |
| 1/2 |
c |
One percent milk |
| 1/4 |
c |
Fructose |
| 1/3 |
c |
Dutch processed cocoa powder |
| 4 |
tb |
Instant polenta or coarse ground cornmeal |
| 3 |
|
Egg whites |
| 3 |
tb |
Granulated sugar |
|
|
Confectioner's sugar; for garnish |
INSTRUCTIONS
Preheat oven to 375 degrees. Spray ramekins with vegetable cooking
spray. Dust with granulated sugar to line inside of molds. Bring milk
to boil. Add fructose and cocoa powder. Stir to dissolve. Stir in
instant polenta and cook, stirring constantly, for another couple of
minutes. Cool. A few drops of water may be added to lighten the
mixture. Beat egg whites until stiff. Add 3 tablespoons of granulated
sugar and continue to beat whites to "set" them. Stir one-third of
the beaten egg whites into the polenta mixture to lighten then fold
in the remaining whites. Spoon the mixture into the 4 ramekins.
Carefully mound the tops of the souffles. Bake in the preheated oven
for about 12 minutes. Serve with a generous dusting of confectioner's
sugar. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Priscilla Martel From the TV FOOD NETWORK - (Show # CL-9127 broadcast
05-12-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
11-16-1998
Recipe by: Priscilla Martel
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