"Double Broiler" is a term i was unaware of until I had noticed my mum put a pot of water to boil on the gas and then beat something up in a separate vessel and place that entire vessel in the pan of hot water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot.
Little, did i know at that time that she was in the midst of preparing my very favorite type of souffle- "The Chocolate One". This used to be a dish which was on top on my list of requests of foods to be made by mum ( so that i could consume them as soon as i landed at the airport on my visits to India).
Preparing this souffle is an enjoyable process. It seems as if you are working on a couple of things simultaneously. On one hand, there is the double broiling process and then there beating and mixing which are some of my favorite processes in cooking.
The result is a soft, melt in the mouth consistency souffle that is light and oh so fluffy! Sad part is i'll have to wait for tomorrow morning till i get to eat mine....Enjoy!
Gelatine- 2 1/2 tsp
Water- 1/4 cup
Eggs- 2 , Yolks and whites separated
Milk- 1 3/4 cup
Cocoa Powder- 2 tsp
Sugar- 1/3 cup
Salt- a pinch
Vanilla Essence or Extract- 1/2 tsp
For Decoration:
Cream- 1 cup
Icing Sugar- 2 tbsp
Cherry- 6-7
Chopped walnuts
Method:
- Soak gelatine in 1/4 cup of water.
- Boil milk with cocoa till well dissolved. Remove from fire.
- Beat yolks of eggs, salt and sugar till well blended.
- Stir in the cocoa milk and cook the mixture on double broiler till little thick.
- Add gelatine and remove.
- Cool it , and then add vanilla essence.
- Beat whites of eggs till stiff with an egg beater and fold in the chocolate mixture.
- Pour the mixture into a glass dish.
- Allow to set for 2 hours in the fridge.
- Whip the cream with the icing sugar till it stands in peaks.
- Fill a forcing bag fitted with a star nozzle with the cream.
- Pipe in swirls over the souffle.
- Place the nuts or cherries over the cream.
No comments:
Post a Comment