Raspberry and chocolate soufflé

Ideas
8 servings Prep: 30 mins
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dairy

By Food24 November 03 2009
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Ingredients (7)

175.00 g chocolate — plain
60.00 ml honey
6.00 eggs — large, seperated
5.00 ml cinnamon — ground
15.00 g Sheridans gelatine
45.00 ml water — hot
250.00 g raspberries — fresh or frozen
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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.



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