Treats for Your Sweets, Day 3: White Chocolate Soufflé
I know it's a bit late in the day, but if you're looking to wow your Valentine this evening, this just might be the recipe. If you haven't made a soufflé before, I would suggest being very gentle when pulling this out of the oven. This specific recipes comes from Epicurean.com.
Ingredients:
3 ounces white chocolate, chopped
4 eggs, separated
1/8 teaspoon salt
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 teaspoon vanilla extract or 1 tablespoon framboise (raspberry) liqueur (if you don't have the raspberry liqueur, try white chocolate liqueur,or increase the vanilla)
Raspberry Sauce:
1 cup fresh or frozen unsweetened raspberries, thawed
Sugar to taste
Directions:
1. Preheat the oven to 400°F. Butter 4 individual soufflé dishes, about 8 ounces each. Lightly dust the bottom and sides of the dishes with sugar. Melt the chocolate over barely simmering water; set aside to cool.
2. In a large bowl, beat the egg whites until foamy. Add the salt and cream of tartar, and beat until soft peaks form. Gradually add 2 tablespoons of the sugar, beating until stiff, glossy peaks form. In a medium bowl, beat the egg yolks until thick and pale in color. Beat in the remaining 4 tablespoons sugar. Stir in the vanilla or framboise and the melted chocolate. Fold one-fourth of the beaten egg whites into the chocolate mixture. Fold this mixture into the remaining egg whites. Spoon the soufflé mixture into the prepared dishes. Bake for 10 minutes, or until set and golden brown.
3. Meanwhile, make the sauce: Purée the raspberries in a blender and push them through a sieve, discarding the seeds. Sweeten to taste. Pour the sauce into a pitcher. Slash each soufflé with a spoon and pour in a little sauce.
Happy Valentine's Day!
--Sous-Chef on the Run
phillygirl64 on February 16, 2008 at 06:14 AM
Where on epicurious is this? I wanted to add this to my recipe box there and cannot find it
Sous-chef on the Run on February 19, 2008 at 09:09 AM
Hi PhillyGirl64 -
I actually found this on Epicurean.com--sorry for the misquote in the previous post! Here is the direct link to the recipe.
http://www.epicurean.com/featured/white-chocolate-souffle-with-raspberry-sauce-recipe.html
--Sous-chef on the Run
Janet Ching on March 01, 2009 at 02:08 PM
I made the Bittman's chocolate souffle yesterday and yours is pretty similar but with one more egg. I like you beat the egg white first and then the egg yolk so I don't have to wash the blender : ) a bit lazy. It's a bit crazy but after yesterday's success, we are making your one as my hubby is white chocolate lover, so we are tie-in.