Saturday, 14 May 2011

Iced Chocolate and Tia Maria Soufflé

First of my recipes shared on this blog, lovely recipe really easy to make and you can have it ready days in advance as it’s a frozen dessert.

Makes 12
600m1 Whipped cream
150g Caster Sugar
120g Egg Yolks
120g Egg Whites (Whipped to Snow)
150g Dark Chocolate (Grated)
2 Measures Tia Maria
12 Chocolate Tulip Cups
1.Make sabayon from yolks, sugar and warmed Tia Maria (whisking over a Bain Marie until double in size and nice and thick)
2.While still warm mix in chocolate and cool.
3.Fold in cream and then the whipped egg whites.
4.Pour into chocolate tulips lined with a baking parchment collar set 1-2cm above cup and place in freezer to set.
5. Serve with suitable sauce and fruits.

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