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Brasserie Du Vin Souffle - Part 2

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Ingredients
  Egg whites 1 Cup (16 tbs)
  Butter 1 Tablespoon
  Granulated sugar 1 Teaspoon
  Souffle base 3 Tablespoon (egg yolk, triple sec and premium chocolate)
  Chocolate ganache 2 Tablespoon
  Tahitian vanilla ice cream 4 Tablespoon
  Powdered sugar 1 Teaspoon (for garnish)
Directions

GETTING READY
1. Pre heat the oven to 350 degrees Farenheit.

MAKING
2. In a clean and dry mixing bowl, pour the egg whites.
3. Whisk the egg whites until stiff peaks form.
4. Add the souffle base and incorporate it in so that the chocolate blends in well.
5. Butter the ramekins generously and dust granulated sugar throughout their inner surface.
6. Fill the ramekins two-thirds with the batter.
7. Place them in the oven and bake for 15 minutes.
8. Take them out of the oven.
9. Poke through the surface of the souffle and fill it in with chocolate ganache.
10.Also top the souffle with a little ganache.
11.Top with a scoop of vanilla ice cream.

SERVING
12.Dust powdered sugar on the souffle and serve right away.

TIPS
Make sure the egg whites do not contain any shell pieces or any traces of water or anything else.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Souffle
Ingredient: 
Egg White
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2
The Brasserie Du Vin Souffle recipe is in two parts. This is Part 2. Please watch the other part also for the complete recipe.

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