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ORANGE SOUFFLÉS WITH CHOCOLATE LIQUEUR
Serves 8
Ingredients
12 eggs, separated
350g caster sugar
Rind and juice of 1 large orange
2
heaped tsp gelatine
1
tbsp Grand Marnier
For
the decoration
Little cocoa powder
8
tsp Bicerin Chocolate Liquor
8
sprigs of dill
Method
Measure the height of the ramekins. Cut 4
bands of double thickness greaseproof paper, each
2.5cm higher than the ramekins. Wrap a
band of paper round each ramekin and hole in place
with string, elastic bands or sticky tape, whichever
way you find easiest. Make sure the band is
taut round the top of each ramekin.
Put the egg yolks, sugar and rind in a bowl and
whisk over a bowl of hot water until the mixture is
light and fluffy. Pour the orange juice in a
small saucepan and sprinkle over the gelatine.
Leave to soak for 1 minute. Whisk the
egg whiles until stiff. Heat the gelatine
mixture very slowly and when transparent and the
gelatine has dissolved, stir into the egg yolk
mixture. Swiftly fold in the Grand Marnier,
whipped cream and, finally, the egg whites.
Spoon into the prepared ramekins, taking the mixture
up to the top of the paper, then smooth over.
Chill until set.
Remove the papers very carefully. Sift a
little cocoa powder over the top of each soufflé,
using a tea strainer or fine sieve. Heat a
small melon baler in a cup of hot water, dry it and
then scoop out a ball from each soufflé, putting the
ball upside down on the soufflé beside the hole.
Pour in a teaspoon of the Bicerin Chocolate liquor
into each hole, decorate with the herb, and then
serve.
BICERIN FLAMING BANANAS
Serves 4
Ingredients
25g butter
4 bananas, peeled
and cut in half lengthways
2 tbsp Cointreau
A good splash
Bicerin Chocolate Liqueur
Method
Melt the butter in a
large, heavy-based frying pan. When melted,
reduce the heat, then add the bananas. Cook
for 1 minute, turn and cook for a further 1 minute.
Turn up the heat to medium, and then pour in the
Cointreau. Turn up the heat to maximum, and
set alight and remove from the heat. When the
flames die down, transfer 2 banana halves to each
plate, pour over the juices, then serve hot with the
Bicerin Chocolate Liqueur over the top.
CLARE'S KITCHEN
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