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Thursday, March 17, 2011

Chocolate Soufflé by Chef Shireen Anwer

Eggs                                        4
Sugar                                       3 + 3 ounce
Fresh cream (whipped)       8 ounces
Milk                                           1 cup
Water                                       1/4 cup
Cocoa powder                        1 tbsp heaped
Vanilla essence                      1/2 tsp
Gelatin powder                       2 tbsp

-       In a pan mix  egg yolks with 3 ounces of sugar, cocoa powder and 1 cup milk, cook over low flame, stirring continuously till the mixture is thick,
-       Remove from flame, add in dissolved gelatin and vanilla essence,
-       Now beat egg white with reaming 3 ounces of sugar till fluffy and stiff  and very lightly fold in the chocolate custard, also fold in whipped cream, mix all very lightly (do not use beater, use wooden spoon or spatula)
-       Set in a mold (plastic bowl) for 2 hours in freezer. Remove in a serving platter, decorate with fresh cream.
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