Subject: Chocolate Souffle
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 01 2000 - 02:59:54 EDT
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F O O D F U N N Y
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Reader Teresa Johnson warns, "These terrible food shorties may break
your World Wide Recipes Groan-O-Meter!" Consider it broken, Theresa.
Why don't they serve chocolate in prison?
Because it makes you break out!
How do you repair a broken tomato?
Tomato Paste!
Why did the baby strawberry cry?
Because his parents were in a jam!
Why did the baby cookie cry?
Because his mom was a wafer so long!
What kind of lettuce did they serve on The Titanic?
Iceberg!
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T O D A Y ' S R E C I P E
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Many people consider chocolate in any form an extravagance, and few
things are more elegant than a dessert souffle. As a result, this
dish is an elegant extravagance.
Chocolate Souffle
2 Tbs (30 ml) butter
1 Tbs (15 ml) all-purpose flour
1 cup (250 ml) milk
1 oz (30 g) unsweetened chocolate, cut into pieces
1/3 cup (80 ml) sugar
3 eggs, separated
1 tsp (5 ml) vanilla extract
Melt the butter in a saucepan over moderate heat. Stir in the flour
until blended. In a separate saucepan heat the milk until almost
boiling. Add the chocolate and sugar and stir until dissolved.
Slowly add the milk mixture to the flour mixture, stirring to combine.
Beat the egg yolks until light and add part of the chocolate mixture.
Pour this mixture into the chocolate mixture and stir over very low
heat until slightly thickened. Allow the mixture to cool to room
temperature. Add the vanilla to the cooled mixture. Beat the egg
whites until stiff and fold into the chocolate mixture. Butter a
9-inch (23 cm) souffle dish and dust with sugar. Pour the mixture
into the dish and bake in a preheated 350F (180C) oven for about 20
minutes, until the souffle has risen and is firm. Serve immediately.
Serves 6 to 8.
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