Name: Demi J K Souffle
Ingredients: Butter, for ramekins; 1/2 c Sugar,; plus extra to coat ramekins; 4 Eggs, separated; 2 tb Grand Marnier; 6 oz Chocolate,; melted; Confectioners' sugar, for dusting; 1/2 c Chocolate sauce,; for serving

There is a grave danger in ritual familiarity with holy matters, even if you are not a professional. It is all too easy to go spiritually brain-dead when the prelude begins, to “say” prayers rather than pray them, to use the cadence of a confession as a rhythmic anesthetic, to mindlessly mouth the words of great hymns and gospel songs, to nod off during the sermon, to glibly mouth evangelical creeds – and then imagine that we’re really spiritual.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs		New, Text, Import	1	Servings

INGREDIENTS

		Butter, for ramekins
1/2	c	Sugar,; plus extra to coat ramekins
4		Eggs, separated
2	tb	Grand Marnier
6	oz	Chocolate,; melted
		Confectioners' sugar, for dusting
1/2	c	Chocolate sauce,; for serving

INSTRUCTIONS

Preheat oven to 400 degrees. Brush 4 small ramekins with butter, making
sure to coat thoroughly, including rims. Coat completely with sugar, gently
tapping out any excess. In a mixing bowl whisk yolks, 1/4 cup sugar, and
Grand Marnier until thoroughly mixed. Stir in melted chocolate. In another
bowl, beat egg whites to soft peaks, add remaining sugar and beat just
until stiff. Add half of whites to chocolate mixture, stirring to lighten
mixture and incorporate completely. Gently fold in remaining whites,
keeping batter as light as you can. Some white streaks may remain. Spoon
batter into prepared ramekins.
Bake 8 to 10 minutes until puffed. Serve immediately, dusted with
confectioners' sugar and pass warm chocolate sauce at table.
Yield: 4 serving
Recipe By     :ESSENCE OF EMERIL SHOW#EE070
Posted to MC-Recipe Digest V1 #277
Date: Mon, 04 Nov 1996 09:07:02 -0500
From: Rowaan <rowaan@ix.netcom.com>

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