Chocolate Soufflé
Ingredients
- Eggs 4 separated
- Sugar 3 + 3 ounce
- Fresh cream whipped 8 ounces
- Milk 1 cup
- Water ¼ cup
- Cocoa powder 1 tbsp heaped
- Vanilla essence ½ tsp
- Gelatin powder 2 tbsp
Method
- In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp cocoa powder and 1 cup milk, cook over low flame, stirring continuously till mixture thickens, remove, add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. Remove in a serving platter, decorate with fresh cream.
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