CookingIsFun
09-12-2009, 01:32 AM
Conrad Gallagher is a Michelin Star Chef, and rated as one of the top chefs in Ireland.
220g/7oz Dark chocolate (valrhona)
60g/2oz Unsalted butter
½ Vanilla pod
4 Eggs, separated
60g/2oz Icing sugar
Method
Finely chop the chocolate and melt over a hot water bath (bain marie). Add the butter and the vanilla seeds. Stir in the egg yolks, one by one, until smooth.
Whip together the egg whites and icing sugar until stiff. Fold the stiff egg whites into the chocolate. Butter the soufflé moulds and line with folded baking paper. Brush the paper inside the moulds with melted butter and coat with sugar. Pour the chocolate mixture into the moulds and freeze the soufflés for 18 hours.
Preheat the oven to 220ºC / 425ºF and bake the soufflés for 15 minutes.
Leave them to rest for a few minutes before turning them out of their moulds.
Arrange on beautiful plates and serve with fruit salad, berry compote, vanilla sauce or ice cream.
This recipe is copyright Conrad Gallagher and posted with his permission.
You can see more of his recipes at:
http://www.conradgallagher.com/pages...l-cookbook.php
(Comments Appreciated)
220g/7oz Dark chocolate (valrhona)
60g/2oz Unsalted butter
½ Vanilla pod
4 Eggs, separated
60g/2oz Icing sugar
Method
Finely chop the chocolate and melt over a hot water bath (bain marie). Add the butter and the vanilla seeds. Stir in the egg yolks, one by one, until smooth.
Whip together the egg whites and icing sugar until stiff. Fold the stiff egg whites into the chocolate. Butter the soufflé moulds and line with folded baking paper. Brush the paper inside the moulds with melted butter and coat with sugar. Pour the chocolate mixture into the moulds and freeze the soufflés for 18 hours.
Preheat the oven to 220ºC / 425ºF and bake the soufflés for 15 minutes.
Leave them to rest for a few minutes before turning them out of their moulds.
Arrange on beautiful plates and serve with fruit salad, berry compote, vanilla sauce or ice cream.
This recipe is copyright Conrad Gallagher and posted with his permission.
You can see more of his recipes at:
http://www.conradgallagher.com/pages...l-cookbook.php
(Comments Appreciated)