Chestnut Souffles
INGREDIENTS:
45 g Butter
2 tb Plain flour
1 cn (250-gram) sweetened
-chestnut puree
1/2 c Milk
4 Eggs; separated
2 Egg whites; extra
45 g Butter
2 tb Plain flour
1 cn (250-gram) sweetened
-chestnut puree
1/2 c Milk
4 Eggs; separated
2 Egg whites; extra
----CHOCOLATE CREAM----
300 ml Thickened cream 60 g Dark cooking chocolate 1 tb Brandy
Melt butter in pan, add flour, cook 1 minute, stirring constantly. Add milk, stir until sauce boils and thickens. Add chestnut spread and egg yolks, stir over low heat until combined. Beat all egg whites until soft peaks form, fold one third of the egg whites into chestnut mixture then pour chestnut mixture into egg whites, gently fold through. Grease 6 souffle dishes (3/4 cp capacity where 1 cup = 250ml) with butter, coat sides and base with sugar, shake away excess. Divide mixture between dishes. Bake in moderately hot oven 12 to 15 minutes. Sprinkle top with icing sugar if desired. Serve immediately.
Chocolate cream: Melt chocolate over hot water; cool. Add chocolate to cream, beat until soft peaks form. Fold in brandy, refrigerate.
My note: Use heavy/double cream and good quality bittersweet chocolate for the cream for a better taste and texture. Also, better than this cream is a chocolate sauce.....heat 300 ml heavy/double cream until it reaches boiling point and pour over 150 grams -
200 grams bittersweet chocolate which has been finely chopped. Let stand for 30 seconds to melt the chocolate then stir until smooth. Cool then stir in the brandy. Another nice idea is to serve chocolate icecream as a foil to the warm souffle or a brandy icecream.
/MISC
300 ml Thickened cream 60 g Dark cooking chocolate 1 tb Brandy
Melt butter in pan, add flour, cook 1 minute, stirring constantly. Add milk, stir until sauce boils and thickens. Add chestnut spread and egg yolks, stir over low heat until combined. Beat all egg whites until soft peaks form, fold one third of the egg whites into chestnut mixture then pour chestnut mixture into egg whites, gently fold through. Grease 6 souffle dishes (3/4 cp capacity where 1 cup = 250ml) with butter, coat sides and base with sugar, shake away excess. Divide mixture between dishes. Bake in moderately hot oven 12 to 15 minutes. Sprinkle top with icing sugar if desired. Serve immediately.
Chocolate cream: Melt chocolate over hot water; cool. Add chocolate to cream, beat until soft peaks form. Fold in brandy, refrigerate.
My note: Use heavy/double cream and good quality bittersweet chocolate for the cream for a better taste and texture. Also, better than this cream is a chocolate sauce.....heat 300 ml heavy/double cream until it reaches boiling point and pour over 150 grams -
200 grams bittersweet chocolate which has been finely chopped. Let stand for 30 seconds to melt the chocolate then stir until smooth. Cool then stir in the brandy. Another nice idea is to serve chocolate icecream as a foil to the warm souffle or a brandy icecream.
/MISC