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Souffle Valtesse

Canadian.Recipes's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs) (For Making Batter)
  Flour 1⁄4 Cup (4 tbs) (For Making Batter)
  Milk 1 1⁄3 Cup (21.33 tbs) (For Making Batter)
  Salt 1⁄2 Teaspoon (For Making Batter)
  Unsweetened chocolate 3 Ounce, melted (For Making Chocolate Souffle, 3 Unsweetened Chocolate Squares)
  Egg yolks 3 , well beaten (For Making Chocolate Souffle)
  Sugar 5 Tablespoon (For Making Chocolate Souffle)
  Egg whites 5 , beaten to stiff, not dry, peaks (For Making Chocolate Souffle)
  Sugar 1⁄4 Cup (4 tbs) (For Making Vanilla Souffle)
  Egg yolks 3 , well beaten (For Making Vanilla Souffle)
  Vanilla extract 2 Teaspoon (For Making Vanilla Souffle)
  Egg whites 5 , beaten to stiff, not dry, peaks (For Making Vanilla Souffle)
Directions

Prepare Praline Powder; reserve 2 teaspoons.
To prepare batter, melt butter in a saucepan; add flour and stir the "roux" until blended.
Stir in the hot milk gradually and cook until smooth and thickened.
Add salt and continue cooking over low heat about 3 minutes, stirring occasionally.
Divide batter in half; set one half aside.
For Chocolate Souffle, add to one half the melted chocolate, 1 teaspoon of the praline powder, the egg yolks, and sugar; blend well.
For Vanilla Souffle, add to second half the sugar, 1 teaspoon of the praline powder, the egg yolks, and extract; blend well.
Fold 5 stiffly beaten egg whites into each of the souffle mixtures.
Lightly butter bottom and sides of a 2 1/2-quart souffle dish (straight-sided casserole) and coat with sugar.
Cut 6 ladyfingers into pieces and soak in maraschino liqueur.
Turn half the vanilla souffle mixture into dish.
Arrange half of soaked ladyfingers over top.
Cover with all the chocolate souffle mixture and add a second layer of ladyfingers.
Cover with remaining vanilla mixture and sprinkle lightly with additional praline powder.
Bake at 375°F 35 to 40 minutes, or until souffle is set.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Interest: 
Party

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