Chilled White Chocolate Souffle Makes 6 cups; serves 4 to 6.
Either prepare this dessert in a soufflé dish or serve individual portions in pretty glasses or small ramekins. If using a 1-quart soufflé dish, make a foil collar for it by tearing off a piece of foil 3 inches longer than the circumference of the dish. Now fold the foil in half lengthwise and then in half again, so that the "collar" is just a few inches high. Wrap it around the soufflé dish so that the foil extends about 3 inches higher than the rim, and tape together the overlapping ends. Also tape the foil to the outside of the dish. Carefully remove the collar before serving. For those less concerned about appearance, the souffle can be served from any 1 1/2-quart serving bowl. Note: Because the eggs in this recipe are uncooked, for food safety reasons use pasteurized eggs. White crème de cacao, a chocolate-flavor liqueur, is available in most liquor stores. If you prefer not to use liqueur, add 1 tablespoon plus 2 teaspoons of water used with the gelatin, and add about 1 teaspoon almond or vanilla extract to the heavy cream as it is being whipped. Adapted from "The Dessert Bible," by Christopher Kimball. 6 tbsp. cold water 2 tsp. unflavored gelatin powder (one 1/4-oz. packet) 1 c. whole milk 3/4 c. granulated sugar, divided 2 pasteurized egg yolks, at room temperature 1/4 tsp. cornstarch 2 oz. finely chopped white chocolate 2 tbsp. white crème de cacao 5 pasteurized egg whites, at room temperature 1/4 tsp. cream of tartar 3/4 c. heavy cream White chocolate curls or silver dragees for garnish, if desired (see box) If using a 1-quart soufflé dish, attach aluminum foil collar to dish as instructed above and set dish aside. Place water in a small bowl, sprinkle gelatin onto the surface of the liquid; set aside. In a medium saucepan over low-medium heat, heat milk and 1/2 cup of the sugar, stirring occasionally, until milk is steaming and sugar is dissolved, about 5 minutes. Meanwhile, in a medium bowl, whisk together yolks, 2 tablespoons sugar and cornstarch until pale yellow and thickened. Whisking constantly, gradually add hot milk to yolks. Return milk and egg mixture to saucepan and cook, stirring constantly, over medium-low heat until foam has dissipated to a thin layer and mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Add white chocolate to warm custard and stir until chocolate is melted and fully incorporated. Strain custard through a fine wire-mesh sieve into a large clean bowl; stir in gelatin mixture and crème de cacao. Set bowl of custard in a large bowl of ice water; stir occasionally until cool. While custard mixture is chilling, in large bowl of mixer beat egg whites on medium speed until foamy, about 2 minutes. Add cream of tartar and increase speed to medium high; gradually add remaining 2 tablespoons sugar and continue to beat until whites are glossy and hold a soft peak when beater is lifted, about 3 to 4 minutes longer. Do not overbeat. Remove bowl containing cooled custard mixture from ice water bath; gently whisk in about 1/3 of egg whites, then fold in remaining whites with a large rubber spatula until almost no white streaks remain. In same mixer bowl (washing not necessary), beat heavy cream on medium-high speed until soft peaks form when beater is lifted, 2 to 3 minutes. Fold cream into egg-white mixture until no white streaks remain. Pour into prepared soufflé dish, 1 1/2-quart bowl, or individual serving glasses or ramekins. Refrigerate until set but not stiff, about 1 1/2 hours (can be refrigerated up to 6 hours). Remove foil collar, if using, and serve. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
