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Category: Desserts
Prep Time: Cook Time: Total Time:
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
12 oz white chocolate chips
2 tsp vanilla
5 egg yolks
7 egg whites
Dash cream of tartar
1/4 cup plus 2 tbsp sugar
10 oz frozen raspberries
Melt butter in a saucepan over medium heat. Stir in the flour. Cook for 1 minute. Lower heat. Gradually stir in the milk, whisking constantly until the mixture is thick and smooth. Remove form heat.
Add the chocolate to the milk mixture. Whisk until melted. Stir in the vanilla. Gradually beat some of the chocolate mixture into the beaten egg yolks. Slowly add to the chocolate mixture, whisking constantly.
Butter a 2 1/2 quart souffle dish. Coat with 2 tbsp sugar. Beat the egg whites with the cream of tartar until foamy. Beat in the 1/4 cup sugar, 1 tbsp at a time, until stiff and glossy. Gently fold the egg whites into the souffle base. Pour the batter into the prepared dish. Bake at 375 for 40 minutes.
In a blender or food processor, puree the frozen raspberries. Serve the souffle with the raspberry sauce immediately after removing from the oven.
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WHITE CHOCOLATE SOUFFLE
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Category: Desserts
Prep Time: Cook Time: Total Time:
3 tbsp butter
3 tbsp flour
1 1/2 cups milk
12 oz white chocolate chips
2 tsp vanilla
5 egg yolks
7 egg whites
Dash cream of tartar
1/4 cup plus 2 tbsp sugar
10 oz frozen raspberries
Melt butter in a saucepan over medium heat. Stir in the flour. Cook for 1 minute. Lower heat. Gradually stir in the milk, whisking constantly until the mixture is thick and smooth. Remove form heat.
Add the chocolate to the milk mixture. Whisk until melted. Stir in the vanilla. Gradually beat some of the chocolate mixture into the beaten egg yolks. Slowly add to the chocolate mixture, whisking constantly.
Butter a 2 1/2 quart souffle dish. Coat with 2 tbsp sugar. Beat the egg whites with the cream of tartar until foamy. Beat in the 1/4 cup sugar, 1 tbsp at a time, until stiff and glossy. Gently fold the egg whites into the souffle base. Pour the batter into the prepared dish. Bake at 375 for 40 minutes.
In a blender or food processor, puree the frozen raspberries. Serve the souffle with the raspberry sauce immediately after removing from the oven.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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