choho

Ingredients:
450 ml (3/4 pint) fresh milk
175 g (6 oz) plain chocolate
3 eggs, separated, more than 1 Egg White
75 g (3 oz) sugar
15 ml (1 tablespoon) gelatin
grated peel and juice of 1 orange
300 ml (10 fl oz) fresh whipping cream
15 ml (1 tablespoon eating) chocolate liqueur

How to make:
1. Lines 900 ml (1 1/2 pint) soufflé dish with grease proof paper to make a collar.
2. Add milk in a saucepan and break the 150 g (5 oz) chocolate into it. Heat gently until the chocolate melts, then cook over high heat until almost boiling.
3. Beat the egg yolks and sugar together until pale and thick. Gradually pour in milk chocolate, enterprising. Return to the pan and cook, stirring, until the coat the back of a wooden spoon. It lasted about 20 minutes. Do not boil.
4. Sprinkle gelatin in 45 ml (3 tablespoons) of water in a small bowl and leave to soak. Place the bowl over a pot of boiling water and stir until dissolved. Stir into sweet milk pudding with orange peel and juice. Cool.
5. Whip cream until it just holds its shape, then fold most of the cream into the mixture cool. Beat the egg whites until stiff and fold into the mixture.
6. Pour the mixture into the prepared dish and allow to set. Remove the paper collar.
7. Stir liqueur into remaining cream and use to decorate the souffle. Grate remaining chocolate and sprinkle on top.

serving 6-8

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