Chocolate Souffle with CF Ice cream
Posted on January 16, 2013 by Webdev
1/2 Tablespoon unsalted Earth Balance butter
1 Tablespoon granulated sugar
3/4 cup soy milk
1/4 cup granulated sugar
4 teaspoons cornstarch
1/8 teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, coarsely chopped
4 large egg whites
3 Tablespoons brown sugar
gf soy Vanilla ice cream
Preheat the oven to 375°F.
Lightly butter (Earth Balance butter) a 1-1/2 quart souffle dish. Sprinkle with granulated sugar. Set aside.
Place the soy milk, 1/4 cup granulated sugar, cornstarch and salt in a medium saucepan and set over medium high heat. Stirring constantly bring to a boil; cook for 2-3 minutes or until thickened. Remove from heat.
Gradually add the hot milk mixture to the egg yolk, stirring constantly with a whisk. Return the mixture back to the pan and cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from the heat. Add the vanilla and chocolate and stir until the chocolate melts. Transfer to a large bowl.
Place the egg whites in a large bowl and beat with a mixer on high speed until soft peaks form. Gradually add the brown sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form.
Gently stir a quarter of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites until just incorporated. Spoon the mixture into the prepared souffle dish. Bake for 25 minutes or until puffy and set. Let cool for 5 minutes. Serve immediately topped with soy vanilla ice cream.
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