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home > recipes > dessert > french silk souffle
THIS IS A FOOLPROOF SOUFFLE' RECIPE. THE FREEZING REALLY WORKS. I HAVE COOKED THE SOUFFLE'S UP TO 3 WEEKS AFTER FREEZING. FRENCH SILK SOUFFLE' Servings.- 6Serving size: I cup Preparation time.- 1 hour, 30 minutes 0.02 Tablespoon Non-stick cooking spray 2/3 cup Sugar 2 Tablespoons Sugar 1/4 cup All purpose flour 1/4 cup Cocoa, unsweetened powder I teaspoon Coffee, instant, powder 1/8 teaspoon Salt I ounce Chocolate, semi-sweet 2 cups Milk evaporated, skim milk I teaspoon Vanilla extract 6 large Egg white 1/8 teaspoon Cream of Tartar 2 teaspoons Sugar confectioner's Coat eight 6 oz. souffle dishes with cooking spray; sprinkle each with 1/4 tsp sugar, set aside. Combine 1/3 cup sugar and next 5 ingredients in medium sauce pan; stir well. Gradually add milk, sturring constantly with a wire whisk. Bring mixture to a boil over medium heat; stir in vanilla. Pour mixture into a large bown; cover with plastic wrap, and let cool. Beat egg whites (at room temperature) and cream of tartar at high speed until soft peaks form. Gradually add remaining 1/3 cup of sugar, 1 tbs at a time, beating until stiff peaks form. Fold egg whites gently into milk mixture. Spoon evenly into prepared souffle dishes. Freeze until firm (about 2 hours). Freeze up to 2 weeks. Place frozen souffle's in 2 (9-inch) square baking pans. Add hot water to pans to a depth of 1 inch. Bake at 350 degrees F. for 35 to 40 minutes. Sprinkly 1/4 tsp powdered sugar over each souffle. Serve immediately.

French Silk Souffle


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(posted February 27, 1997)

THIS IS A FOOLPROOF SOUFFLE' RECIPE. THE FREEZING REALLY WORKS. I HAVE
COOKED THE SOUFFLE'S UP TO 3 WEEKS AFTER FREEZING.

FRENCH SILK SOUFFLE'
Servings.- 6Serving size: I cup Preparation time.- 1 hour, 30 minutes

0.02 Tablespoon Non-stick cooking spray
2/3 cup
Sugar
2 Tablespoons
Sugar
1/4 cup All purpose
flour
1/4 cup Cocoa, unsweetened powder
I teaspoon
Coffee, instant, powder
1/8 teaspoon
Salt
I ounce
Chocolate, semi-sweet
2 cups
Milk evaporated, skim milk
I teaspoon
Vanilla extract
6 large
Egg white
1/8 teaspoon
Cream of Tartar
2 teaspoons
Sugar confectioner's

Coat eight 6 oz. souffle dishes with cooking spray; sprinkle each with 1/4 tsp sugar, set aside.

Combine 1/3 cup sugar and next 5 ingredients in medium sauce pan; stir well. Gradually add milk, sturring constantly with a wire whisk. Bring mixture to a boil over medium heat; stir in vanilla. Pour mixture into a large bown; cover with plastic wrap, and let cool.

Beat egg whites (at room
temperature) and
cream of tartar at high speed until soft peaks form. Gradually add remaining 1/3 cup of sugar, 1 tbs at a time, beating until stiff peaks form. Fold egg whites gently into milk mixture. Spoon evenly into prepared souffle dishes. Freeze until firm (about 2 hours). Freeze up to 2 weeks.

Place frozen souffle's in 2 (9-inch) square
baking pans. Add hot water to pans to a depth of 1 inch.

Bake at 350 degrees F. for 35 to 40 minutes. Sprinkly 1/4 tsp powdered
sugar over each souffle. Serve immediately.


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from Yardley, PA, United States wrote:0  1

This is definitely foolproof! We made this a couple of nights ago and it was very simple and we had no problems. If you're thinking of making this, DON'T BE SCARED JUST BECAUSE IT'S A SOUFFLE!! My only criticism was that it was not sweet enough for my tas
5 starsDecember 10, 2000


 
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