French Parisian Soufflé
What's The Big Idea?
To my mind - and maybe I'm wrong on this - this isn't a soufflé at all, but a mousse. And a very tasty one at that. Definitely one to serve after the match rather than during it,
unless you want to get chocolate stains all over your living room carpet!
This does need to be prepared in advance, as it needs to be left to chill for a few hours before serving.
Please note - this dish contains raw egg.
Here's the list of what you need:
What To Do
- 1½ tablespoons cocoa powder
- 4 eggs, separated
- 4oz caster sugar
- 1 teaspoon ground cinnamon
- 1 sachet powdered gelatine, dissolved in 3 tablespoons hot water
- 1 tablespoon dark rum
- 1 tablespoon dry sherry
- ¼ pint double cream
- 1 bar plain chocolate
- Blend the cocoa powder with 3 tablespoons of boiling water to make a smooth paste. Leave to cool
- Whisk the egg yolks together with the caster sugar and cinnamon. Add the cooled cocoa mixture and whisk until creamy
- In a clean bowl, whisk the egg whites until stiff
- Slowly whisk the gelatine, rum and sherry into the cocoa mixture. Whip the cream lightly, and fold this in too
- Gently fold the egg whites into the cocoa mixture, taking care not to knock out the air, but ensuring everything is evenly mixed
- Line a 1½ pint soufflé dish with greaseproof paper and pour in the mixture. Chill for 2-3 hours
- Grate the chocolate and sprinkle on top, or use a potato peeler to create chocolate "curls" to go on top
© Copyright 2012 - Sporting Parties.com