Chocolate Souffle With Blood Orange Creme Anglaise Recipe Italian recipe Vegan- LateChef.com
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Dessert

Serves 1
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Short Description

The ultimate in dessert commitment, chocolate souffle is decadent, yet people shy away from it because of all the last-minute work (and the fear that it won't rise). In this recipe, I borrow a technique from Chef Jacques Torres and use a stable Italian meringue base (rather than standard whipped egg whites) to help hold the souffle's shape-a sort of aeration insurance. (This technique allows it to be made up to 12 hours ahead of time!) Combine it with the Blood Orange Creme Anglaise for a perfect dessert pairing. Special equipment: You can find a pastry brush at kitchen supply stores or online. To make the sugar syrup, you'll need a deep-frying/candy thermometer that's up to the task. Make sure the bowl you whip the egg whites in is very clean. The creme anglaise can be made well before you start the souffle-even the day before. For a slacker solution, nix the sauce and pair this with ice cream or pour a little orange-flavored liqueur such as Cointreau on the souffle just as you serve it.


Ingredients
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