My Parisian Restaurant Map

Wednesday, February 21, 2007


Here is by far the most amazing and sinful recipe making this as soon the supermarket reopens. Must. Eat. This. Now.


For the soufflé

½ red chilli, chopped
3 free-range egg yolks
50g/1½oz dark chocolate, melted
3 free-range egg whites
1 tbsp caster sugar
25g/1oz unsalted butter
For the chocolate sauce
50g/1½oz dark chocolate, melted
1 tbsp icing sugar, to dust

1. Preheat two small ovenproof dishes in the oven to 200C/400F/Gas 6.
2. Place the chilli, egg yolks and dark chocolate into a bowl and mix well.
3. Place the egg whites into a separate clean bowl and whisk until the whites form stiff peaks when the whisk is removed from the bowl.
4. Add the caster sugar to the egg whites and continue to whisk the mixture until it develops a glossy texture.
5. Fold the egg white mixture into the egg yolk mixture.
6. Divide the butter between the two ovenproof dishes and grease to coat their insides well.
7. Spoon the egg mixture into the dishes and then bake for ten minutes, or until the souflé has risen and has cooked through.
8. Serve the soufflés in their dishes with a dusting of icing sugar and some melted chocolate spooned over the top.

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