Dark Chocolate Soufflé Recipe
concord grape ice cream, kirsch creme anglaise
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Ingredients
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Soufflé
Kirsch Crème Anglaise
Concord Grape Ice Cream
Method
Soufflé
- 1
Prepare the Chocolate Mixture
Preheat the oven to 190°C (375°F). Melt the dark chocolate and unsalted butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.
- 2
Whisk Eggs
In a separate bowl, whisk together the granulated sugar, egg yolks, vanilla extract, and salt until pale and creamy. Slowly mix in the melted chocolate mixture.
- 3
- 4
Bake the Soufflés
Spoon the mixture into buttered ramekins and bake for about 12-15 minutes, or until risen and set on the outside but still soft in the center.
Kirsch Crème Anglaise
- 5
Heat Cream and Milk
In a saucepan, heat the heavy cream and milk until just below boiling. Remove from heat.
- 6
Whisk Egg Yolks
In a separate bowl, whisk together the granulated sugar and egg yolks until thick and pale.
- 7
- 8
Add Kirsch
Remove from heat and stir in the kirsch. Allow to cool before serving.
Concord Grape Ice Cream
- 9
Prepare the Grape Mixture
In a blender, puree the concord grapes and pass through a fine sieve to remove skins and seeds.
- 10
Mix Ingredients
In a bowl, combine the grape puree, granulated sugar, heavy cream, whole milk, lemon juice, and vanilla extract. Stir until the sugar is dissolved.
- 11
Chill and Churn
Chill the mixture in the refrigerator for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions.
