THIS SUFFLE RECIPE FROM CHEF KALOMBARIS IS PRESENTED IN ITS NEW CULINARY BEST SELLER "THE PRESS CLUB".
“A HAPPY LOVE WOMAN BURNS A SOUFFLE. A LUCKY - FORGETS TO INCLUDE A FURNACE!”, TAKE AWAY HEPBURN IN THE CULTURAL FILM SABRINA. SOUFFLE SHOULD BE GENTLE. EASY. AS BUTTERFLIES WALTING AMONG A SUMMER BREEZE ...
SMOKED CHOCOLATE ICE CREAM
Ingredients:
- 200 g chopped hickory
- 140 g of dark chocolate
- 1375 ml whole milk
- 2 tablespoons sugar syrup
- 5 egg yolks
- 160 g icing sugar
- 64 g cocoa powder
- 375 cream
Cooking method:
At the bottom of a heavy pan put an iron bowl with chocolate. Leave to warm for 30 minutes. Heat milk and sugar syrup in a heavy frying pan. Make sure that the mixture does not boil. Beat egg yolks, icing sugar and cocoa in a mixer over medium heat. Melt the chocolate in a large bowl. After the milk is warmed up, add it to the egg mass and beat. Then pour the mass back into the pan and cook over medium heat (82 degrees). Stir constantly with a wooden spoon. Into the resulting mass add chocolate and mix well. Add cream and mix again. Pass the mix through a colander and let cool. The next day put in the freezer.
for 4 servings BAKLAVA-Souffle
Ingredients:
- 190 ml skim milk
- 20 g cornmeal
- 45 g icing sugar
- 1 egg
- 2 egg yolks
- 6 egg whites
- 100 g icing sugar for decoration
Cooking method:
In a medium skillet, bring the milk to a boil. While the milk is warming, in a medium-sized bowl, knead the cornmeal, sugar, eggs, egg yolks. Add milk and mix. It should make a gentle mass. Slowly stir the mass in a pan. Lower the heat and stir for 56 minutes. Remove the pan from the heat and pour the mass into a small bowl. Cover with a plastic bag and allow to cool. Beat the cooled milk mass in a mixer at medium speed. Beat egg whites in a small bowl until foam appears, gradually adding sugar. Add the egg mix to the chilled mass, mix. Pour the resulting mass for the souffle into pre-coated with butter and icing sugar tins. The oven is preheated to 175 ° C. Watch until the souffle rises to 2.5 cm from the edge of the mold. Serve immediately after preparation with a scoop of chocolate ice cream.
The mix of two desserts has logic. Let me explain. Chocolate and nuts combine perfectly, and soufflés are easy to prepare. Do not be afraid, follow the recipe. The quality of the souffle is not in its height, but in the softness and tenderness inside. The secret of any successful dish is in the heart of the cook: never turn cooking into a routine. Be an artist!
