"New from the Kitchen"
Recipe of the Month - May 2009
Desserts: Chilled Chocolate Souffle with Berry Consomme
This was the dessert served at the April "Sonoma Wine Dinner" and was adapted from a recipe by Cary Neff, Executive Chef at Miraval Spa & Resort. So many of the people attending wanted the recipe that we decided to make it this month's online recipe. Not difficult to make it has a definate WOW factor and is simply delicious. If you like chocolate mousse, this is right up your alley.
Ingredients Chocolate Souffle
3/4 cup semi-sweet chocolate chips or chunks
1/4 cup water
1 1/2 teaspoons unflavored gelatin powder
1/2 cup plain, fat free yogurt, excess liquid drained off
5 large egg whites
1/2 teaspoon cream of tartar
1/4 cup raw can sugar (Turbinado)
You can make your own using 3/4 cup semi-sweet chocolate chips or we suggest using Smucker's "Majic Shell Chocolate" much easier.
Ingredients Berry Consomme
1/2 pint fresh or frozen raspberries
1/2 quart fresh or frozen strawberries
1/2 pint fresh or frozen blackberries
1 cup water
1/4 cup Wax Orchards Fruit Sweet or corn syrup
1 1/2 tablespoons cherry brandy
Instructions Chocolate Souffle
Place the chocolate in a the top of double boiler over medium heat. Stir until the chocolate is just beginning to melt, remove from the heat and continue stirring until the chocolate is completely melted. Set aside.
Pour the water into a small saucepan and spinkle the gelatin on top. Let stand for two minutes. Stir over medium heat until the gelatin has completely dissolved. Stir into the chocolate mixture. Mix the yogurt into the chocolate.
Using and electric mixer, beat the egg whites and cream of tartar on high speed until soft peaks form. Gradually add the sugar and beat until medium peaks form. Fold the beaten egg whites into the chocolate mixture.
Place 8 aluminum molds (use can use 8oz tomato sauce cans or pieces of 2 inch PVC pipe cut into 2 1/2 inch lengths) on a baking sheet lined with parchment paper. Spray insides with cooking spray and ladle the chocolate mixture into the molds and level off the tops. Place in the freezer over night.
Remove the souffles from the freezer and run a knife around the inside edges of the molds. Carefully push the souffles out of the molds. Use a spatula to place them on a baking rack set over a baking sheet.
Carefully pour enough chocolate glaze over each souffle to cover with desired thickness (the squeeze bottle works great). Return the souffles to the refrigerator.
To serve, spoon 1/3 cup of Berry Consomme into indivdual dessert dishes. Add a souffle and garnish with berries and mint sprigs.
Instructions Berry Consomme
Combine the berries and water in a medium saucepan. Bring to a boil, reduce heat and simmer fro 10 minutes. Strain the mixture through a fine mesh stainer or a colander lined with cheesecloth. Reserve the berries for other desserts if desired.
Stir the fruit syurp and brandy. Cover and chill before serving.