Raspberry and chocolate soufflé

Recipe from: 9/1/1999 12:00:00 AM
Ingredients 7
Servings 8
Time 30 minutes plus cooling and chilling

Ingredients

  • 175
    g
    plain chocolate
  • 60
    ml
    honey
  • 6
    large eggs, separated
  • 5
    ml
    ground cinnamon
  • 15
    g
    gelatine
  • 45
    ml
    hot water
  • 250
    g
    raspberries, fresh or frozen and thawed
 

Method

 
1. Heat chocolate and honey in a large bowl over hot water. Stir until smooth. 2. Stir in yolks, one at a time, and then cinnamon. 3. Add gelatine to hot water and stir briskly to dissolve completely. Stir into the chocolate mixture. 4. Press raspberries through a sieve with a wooden spoon and stir into mixture. Cool in fridge until thick but not yet setting. 5. Whisk egg whites to soft peaks and, using a metal spoon, gently fold through entire chocolate mixture. Pour into a 1,2 litre soufflé dish, individual moulds or glasses filling them right to the top. Chill for at least 30 minutes. Garnish and serve. Preparation time: 30 minutes plus cooling and chilling.
 

Read more on: dairy
 

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