DESSERTS!!
CHOCOLATE SOUFFLE
Dark chocolate 100gms
Sugar 75gms
Eggs 3nos
Milk 150ml
Cream (double) 150ml
Vanilla essence 5drops
Gelatin 10-12gms
DECORATION:
Whipped sweet cream 50ml
PREPARATION:
Dissolve gelatin in 15ml of water to form a sponge. Separate yolks and white. Grate chocolate. In a bowl, combine yolks and sugar. Add in lukewarm milk and place over a double boiler, stir with a wooden spoon until thick (coating consistency). Remove, stir in chocolate. Melt gelatin over double boiler and add into the prepared custard. Strain the custard. Cool over bed of ice. Fold whipped cream. Now fold in stiffly beaten egg whites. Pour into 8 water greased individual chilled moulds. Keep in the refrigerator to set. When set take out, dip in hot water for 5 seconds. Loosen the sides and demould on a plate. Decorate with sweetened whipped cream and serve after main course.
