| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
February 19, Gourmet/bon |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Whipping cream |
| 4 |
oz |
Bittersweet; (not unsweetened) or |
|
|
; semisweet |
|
|
; chocolate, coarsely |
|
|
; chopped |
| 2 |
|
Egg yolks |
| 1 |
tb |
Cointreau or other orange liquer |
| 1 |
ts |
Grated orange peel |
|
|
Sugar |
| 3 |
|
Egg whites; room temperature |
| 1 |
|
Pinches cream of tartar |
| 2 |
tb |
Sugar |
|
|
Powdered sugar |
| 1 |
oz |
Imported white chocolate |
| 1/2 |
c |
Chilled whipping cream |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Grated orange peel |
| 1 |
tb |
Cointreau or other orange liquer |
INSTRUCTIONS
FOR THE SOUFFLE
FOR THE WHIPPED CREAM
To make the souffle:
Cook cream and chocolate in heavy small saucepan over low heat, stirring
until chocolate melts and mixture is smooth. Remove from heat and beat in
yolks 1 at a time. Mix in Cointreau and orange peel. Cook to tepid. (Can be
prepared 2 hours ahead. Cover and let stand at room temperature. Stir over
low heat until tepid before continuing.)
Preheat oven to 375°F. Butter one 4-cup or two 1 3/4-cup souffle
dishes; dust with sugar. Beat whites and cream of tartar in medium bowl
until soft peaks form. Beat in 2 tablespoons sugar. Fold 1/4 of whites into
chocolate. Gently fold in remaining whites. Spoon into prepared dishes.
(Can be prepared 1 hour ahead. Cover and let stand in draft-free areas at
room temperature.) Bake until souffle rises but still moves in center when
touched, about 20 minutes for individuals and 30 minutes for one large.
Dust tops with powdered sugar. Serve immediately, passing whipped cream
separately.
To make the whipped cream:
Cut chocolate into 1/4-inch dice. Combine cream, sugar and orange peel in
medium bowl and beat until stiff peaks form. Mix in Cointreau. Fold in
chocolate. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Serves 2.
Bon Appetit February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: the ultimate”