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Recipe Index
INGREDIENTS
Sorbet
3 1/2 ounce El
Rey Bucare chocolate bar, chopped (approx. 1 1/2 bars)
6 eggs, separated
13 ounces ricotta cheese
1 vanilla bean, split
1/4 cup sugar
4 tablespoons butter
Cocoa powder for garnish
PREPARATION
- In a mixing bowl over a pot
filled with 2 inches simmering water, add the chocolate and
whisk gently to melt. (The bowl should rest on the pot's lip
and not touch the water.)
- Add the egg yolks, ricotta
cheese and vanilla, and keep whisking.
- In a separate bowl, whip the
egg whites until light and fluffy, and add some sugar.
- Gently fold the whipped egg
whites into the chocolate mixture until combined.
- Preheat oven to 375°.
- Melt butter in the microwave
and pour it into four tall, soufflé dishes.
- Use a pastry brush to make
sure it covers the dish completely. Pour out any
excess.
- Add a few tablespoons of
sugar to each buttered dish and turn the dish to coat. Make
sure a thin layer of sugar covers the entire inside of the
dish. Pour out the excess.
- Carefully fill the soufflé
dishes with the soufflé mixture and place on a baking pan
with 2-inch sides.
- Fill baking pan with 1 inch
of water and cook soufflés for 15 minutes.
- Before serving, dust the
soufflés with cocoa powder.
Serves 4
Recipe credit: Petra
Huffmire
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