Dallmayr Mocha Souffle With Black Forest Sauce Recipe

How to make it

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• Preheat oven to 400 degrees f.
• In a small bowl cream together the butter and flour until thoroughly blended.
• Press the dough into a ball and divide it into small pieces ; set aside….
• In a medium saucepan, combine the milk, ½ vanilla bean , if using, and the coffee, bring to a boil
• Remove the vanilla bean with a slotted spoon and scrape the seeds into the hot milk.
• Drop the pieces of dough one at a time into the boiling milk mixture, stirring intil smooth
• Remove from heat and quickly whisk in one of the egg whites
• Scrape around the edge of the pan and remove any batter that may collect there, so that no lumps form….
• Add the vanilla extract at this point if using instead of the bean…..
• Pour the souffle mixture into the bowl and let it cool…….
• When it is lukewarm whisk in the egg yolks one at a time until the mixture is smooth and creamy………..
• In a large bowl, whisk together the 4 remaining egg whites and the granulated sugar until stiff peaks form………
• Fold the meringue into the souffle mixture.
• Pour the batter into a 6 -cup souffle dish that has been buttered and sprinkled with granulated sugar, filling it to 1/2 -inch from the top of the mold…………….
• Place the souffle dish in a baking pan and pour enough hot water to reach half way up the sides of the mold.
• Bake in the preheated oven for 40 minutes, or until nicely browned……………
• Remove from the oven and sprinkle immediately with powdered sugar……….
• Serve with black forest sauce ………….yum
• Makes 4- 6 servings ……….
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• Black Forest Sauce………….
• 2-tablepoons cornstarch
• 3- cups cherry juice
• 1/4- cup red wine
• 1/2- cup Dallmayr black forest kirshwasser or any other kirsch…….
• 1/2- cup granulated sugar
• In a small bowl, mix together the cornstarch and 1/2- cup of the cherry juice, until well blended……..
• In a medium saucepan , combine the remaining 2 ½ cups of the cherry juice, red wine, kirsch, and sugar, and bring to a boil over medium -high heat……
• Stir in cornstarch mixture and cook over medium heat, stirring constantly, until the sauce is slightly thickened…..
• Makes about 4 cups………

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