Chocolate Souffle with Blood Orange Creme AnglaiseFrom greekgirrrl 8 years ago
- 1 tablespoon unsalted butter, melted shopping list
- 1/4 cup granulated sugar, plus extra for the soufflé dish shopping list
- 2 ounces bittersweet chocolate, coarsely chopped shopping list
- 1/4 cup heavy cream shopping list
- 2 tablespoons water shopping list
- 4 large egg whites shopping list
- blood orange Creme Anglaise: shopping list
- 3/4 cup heavy cream shopping list
- 1 teaspoon blood orange zest, finely grated shopping list
- 1/3 cup granulated sugar shopping list
- 1/4 cup freshly squeezed blood orange juice shopping list
- 3 large egg yolks shopping list
- INSTRUCTIONS: shopping list
- Combine cream, zest, and about 1/2 of the sugar in a small saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. shopping list
- In a medium nonreactive bowl, whisk together remaining sugar, juice, and yolks until well blended, about 1 minute. Remove cream mixture from heat and, whisking constantly, slowly pour into egg mixture in a thin stream. shopping list
- Return sauce to the saucepan, place over medium-low heat, and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 5 to 6 minutes. (It should look like melted ice cream.) shopping list
- Strain through a fine mesh strainer. Serve hot or cold. shopping list
How to make it
- Using a pastry brush, brush a 2-cup soufflé dish with melted butter. Start brushing the dish from the center of the base and work out and up the rim. Coat the dish with sugar and tap out excess. To form a collar, fold a long (about 19-inch) piece of waxed or parchment paper in half and trim it to fit around the dish, so that it extends at least 1 inch above the top of the dish. Brush the interior of the collar with butter, and wrap it around the exterior of the dish with the buttered side facing inward. Secure with kitchen twine, a rubber band, or tape. Chill in the refrigerator until butter is firm.
- Place chocolate in a medium bowl. Bring cream to a simmer in a small saucepan over medium heat. Pour cream over chocolate, let stand 1 minute, and stir until chocolate is melted and evenly combined.
- Combine 1/4 cup sugar and water in a small saucepan, set over medium-high heat, and attach a candy thermometer. Bring to a boil and cook until mixture reaches 243°F, about 5 minutes. (Sugar will be completely dissolved and syrup will be clear.)
- Meanwhile, put egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on high until soft peaks form, about 1 to 2 minutes. With the mixer running on high, slowly pour hot syrup in a thin stream down the bowl into the egg whites. Continue beating until stiff peaks form and meringue is warm (not hot), about 3 minutes.
- Fold 1/2 of the meringue into the chocolate mixture until just mixed. Add remaining meringue and fold until just incorporated. Spoon meringue into the prepared dish and fill within 1/2 inch of the rim. Refrigerate, covered, for up to 12 hours.
- Heat the oven to 375°F and arrange the rack in the bottom third. Remove soufflé from the refrigerator for 30 minutes while the oven preheats. Five minutes before baking, place a baking sheet on the rack. After five minutes, place soufflé on the heated baking sheet and bake until it is well risen, the top is browned, the edges appear dry, and the center is set (not moving if lightly touched), about 25 to 30 minutes. Remove collar and serve immediately with Blood Orange Crème Anglaise.