Le better half hinted one too many times at the past chocolate souffle that i’ve done it again, this time with delicious raspberries.

Am o problema cu limba in care scriu. I love english more, it slips off my tongue easier dar multi vizitatori ajung pe blog cautand termeni in romana, so i’ll stick to both languages till i find a better organized way of doing this.

Ingredients (for 4 small servings)

– 30 ml whipped cream

– 100 g milk chocolate+ 30 g dark chocolate (the richer the chocolate, the richer your soufflé will turn out)

–  7 g butter + butter for greasing the ramekins

– 1 tbsp instant coffee

– vanilla extract

– 2 egg yolks

-3 egg 1wites

– 35 g sugar

– pinch of salt

– a few whole raspberries for layering the ramekins

For the raspberry sauce

– 300 g raspberries

– 2 tablespoons lemon juice

– 100 g sugar

Preparation

1. Bring some water to boil in a pot. Preheat the oven to 190 degrees C (350 F).

2. brush the ramekins with butter applying vertical strokes, this will allow the souffle to rise straight up nicely.

3. Melt the cream+butter + instant coffee + vanilla + chocolate on bain-marie.

4. Once the above become a smooth silky cream (3-4 minutes) remove from heat and let cool for 5 minutes then add the two yolks, mix, and set aside.

5. Beat the egg whites on medium speed with a bit of salt until soft peaks form then gradually add granulated sugar and beat increasing speed until stiff peaks form.

6. Now it’s time to fold the egg whites into the chocolate cream, carefully so tehy won’t lose too much air. I added a third of the egg whites to the chocolate cream and mixed slowly, using up and down movements, then another third and the last bit and mixed until no traces of egg whites were visible.

7. I placed a few raspberries on teh bottom of each ramekin and poured the batter on top. Baked the souffles for 15-18 minutes at 190 degrees C.

For the sauce:

1. I mixed the raspberries with sugar in a jar and let it rest in the fridge till the next day.

2. The next day, i boiled the fruit with a few tbps  of lemon juice for about 10-15 minutes till the fruit disintegrated. Then i strained it, brought it to a boil again and poured into a sterile jar.

Ingrediente (pentru 4 portii mici)

– 30 ml frisca lichida

– 100 g  ciocolata cu lapte +30 g ciocolata neagra

– 7 g unt +inca putin unt pentru uns formele

– cafea instant

– esenta de vanilie

– 2 galbenusuri

-3 albusuri

– 35 g zahar

– piscatura de sare

– cateva zmeurici pentru fiecare portie in parte

Pentru sosul de zmeura

– 300 g zmeura

– 2 linguri zeama de lamaie

– 100 g zahar

Preparare

1. Se pune apa la fiert intr-o oala. Se inchinge cuptorul la 190 grade C (350 F).

2. Se ung formele ceramice (sau vasul in care urmeaza sa se coaca sufleul) cu unt, cu dungi verticale sa stimuleze cresterea verticala a sufleului.

3. Frisca +untul+cafeaua instant+vanilia+ciocolata se pun la topit pe bain-marie.

4. Dupa ce se omogenizeaza si se transforma intr-o crema matasoasa (3-4 minute) se ia de pe foc si se lasa 5 minute sa se racoreasca apoi se adauga pe rand cele doua galbenusuri si se lasa deoparte.

5. Albusurile se bat la viteza mica-medie cu putina sare pana cand se formeaza varfuri moi apoi se adauga treptat zaharul tos si se bate crescand viteza pana cand spuma sta batz, daca se intoarce castronu invers, sa nu se miste

6. Se rastoarna  1/3 din albusuri peste crema de ciocolata si se amesteca de sus in jos cu grjia dar totusi rapid, pana cand nu se mai vad urmele de albus apoi inca o treime si inca una pana cand se omogenizeaza totototot. Cred ca merge si amestecat brutal, toata cantitatea de albusuri. Asta cu de sus in jos ii pentru superstitiosi.

7. Am tapetat formele cu zmeura intreaga si am turnat compozitia peste apoi le-am bagat la cuptor la 190 grade C pentru 15-18 minute.

Le-am servit cand o devenit suportabil de calde cu sirop de smeura, de fapt, zmeura scazuta si strecurata.

Pentru sos:

1. Am lasat zmeura cu zahar intr-un borcan de pe-o zi pe alta, merge si doar cateva ore sau direct pe foc (inca nu stiu sa explic care-i diferenta).

2. Am fiert zmeura cu sucul pe care il lasa, zaharul se dizolva partial, si zeama de lamaie pentru vreo 10-15 minute, sa se dezintegreze cat de cat apoi am strecurtat-o. Am reincalzit-o si am turnat-o intr-un borcan steril  pe care l-am lasat la racit invelit in prosop, asta ca sa pot sa ma bucur de el cat mai mult.

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