Kelly’s Chocolate and Chestnut Soufflé
Soufflé base:
- 1/2 cup flour
- 1 tablespoon cocoa powder
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 1/3 cup milk
- 1 1/2 cup milk
- 1/4 of a vanilla bean
- 3 tablespoons butter
- 3 egg yolks
Mix first 4 ingredients very well then add 1/3 cup of milk and mix
again. Scald 1 1/2 cup of milk then scrape vanilla bean into the milk;
add four mixture to scaled milk and cook on low heat until very thick;
stir in whole butter and egg yolks. Let cool before using.
Soufflé:
- 2 cup egg whites
- 1/4 cup soufflé base
- 1/4 cup chopped chestnuts
- 4 tablespoons butter, softened
- 4 tablespoons sugar
- 4 tablespoons powdered sugar
Prepare 4 soufflé dishes by brushing with softened butter and then
add granulated sugar and swirl the dish to cover all sides. Whip egg
whites on medium speed of mixer for 3 to 3 ½ minutes; lace soufflé
base in a large stainless steel bowl; add a few tablespoons of whipped
egg whites and garnish with chopped chestnuts. Bake in 375 degree F
oven till egg whites are set and lightly golden.
Chef Tom Kelly
Hattie’s Grill
111 St. Joseph
Sutton’s Bay, MI 49682
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