Cooking
It's IMBB time...and this month, it's all about souffles.
Hosted by Kitchen Chick, I expect all kinds of interesting souffles from this event.
I confess, I'm not a big fan of souffles. I just feel it's an awful lot of work for what? in the end.
But hey; I'll make them. Especially if we're having company.
No guests this time, but I found a recipe on the Food & Wine site (you have to be a subscriber or news stand buyer to access the site, so if you want the recipe, just let me know), and liked the idea of a frozen souffle. Worth a try.
Chocolate melted by hot cream, with raspberry liqueur added.
Eggs, egg yolks, sugar, vanilla and more liqueur mixed together, cooked over simmering water while beating with an electric mixer; remove from heat and continue beating until cooled.
Beat more cream, till soft peaks form.
Fold the egg mixture into the chocolate, then fold the cream in till no streaks remain.
Spoon into already-frozen ramekins, and freeze at least three hours.
Serve a warm raspberry sauce on the side.
Smooth, light, good chocolate taste, with the raspberry emerging as almost an afterthought. Very, very nice.
IMBB # 20 + Souffle
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Cooking
IMBB#20---Frozen Chocolate Souffles with Warm Raspberry Sauce
It's IMBB time...and this month, it's all about souffles.
Hosted by Kitchen Chick, I expect all kinds of interesting souffles from this event.
I confess, I'm not a big fan of souffles. I just feel it's an awful lot of work for what? in the end.
But hey; I'll make them. Especially if we're having company.
No guests this time, but I found a recipe on the Food & Wine site (you have to be a subscriber or news stand buyer to access the site, so if you want the recipe, just let me know), and liked the idea of a frozen souffle. Worth a try.
Chocolate melted by hot cream, with raspberry liqueur added.
Eggs, egg yolks, sugar, vanilla and more liqueur mixed together, cooked over simmering water while beating with an electric mixer; remove from heat and continue beating until cooled.
Beat more cream, till soft peaks form.
Fold the egg mixture into the chocolate, then fold the cream in till no streaks remain.
Spoon into already-frozen ramekins, and freeze at least three hours.
Serve a warm raspberry sauce on the side.
Smooth, light, good chocolate taste, with the raspberry emerging as almost an afterthought. Very, very nice.
IMBB # 20 + Souffle
- Imbb 16 - Blueberry Meringues
I'm not sure the world really needed a blueberry meringue, and I have to admit my motives weren't entirely pure when I hit upon the idea. I was trying to think of something for this month's IMBB, which is hosted by Viv of Seattle Bon Vivant...
- Why Dinner Was Like Lindsay Lohan
Perhaps you've noticed the trend. Young starlets, with perfectly decent bodies...albeit a touch on the flat side...suddenly gain popularity after certain body parts appear much more...round and inflated. I won't get into the bobble-head doll actress...
- Chocolate Praline Souffle Omelet, With Toasted Brioche---eomeote
It's EoMEoTE time, hosted by Cook Sister! Another recipe from a 1968 Gourmet. An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy. Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in....
- Ice Creams I Have Made Of Late
I have grand plans for the Glace-A-Tron 6000 and its doorway into exotic ice cream experiments, but so far I have been driven by my lovely wife's requests. Here are a few ice creams that have been filling our freezer. The Template Grab your pens,...
- (belated) Imbb#20: Has My Blog Fallen? Comté Cheese And Marjoram Soufflé - Or A Story Of How A Lot Of Things Went Awry, Yet The Soufflé Still Rose!
This morning sucked. They're changing the water heater in our building, so from 8.30 am this morning until Thursday around noon, we'll have no hot water. I therefore had to get up at 8 am to take a shower, even though I didn't have to go...