- Armagnac Crème Anglaise
- 1 cup heavy cream
- 1 cup milk
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- 2 large egg yolks
- 2 tablespoons Armagnac
- Soufflé Mixture
- ⅓ cup coffee extract
- 4 ounces bittersweet or semisweet chocolate
- 4 large egg yolks
- 6 large egg whites
- ¼ cup granulated sugar
- Unsalted butter and sugar for coating molds
- Confectioner's sugar for dusting soufflés
- Espresso Coffee Extract
- ½ cup milk
- ¼ cup finely ground espresso coffee
ingredients
directions
1. For the Armagnac crème anglaise: |
2. Stir the cream, milk, 2 tbsp. sugar, vanilla, and cornstarch together in saucepan with whisk until blended, and bring to a boil. Whisk yolks and 2 tbsp. sugar in bowl until smooth. Pour boiling liquid on top of yolks. Mix quickly with the whisk for 5-6 seconds. Strain immediately through a fine strainer. Refrigerate until cooled. Stir in the Armagnac. |
3. For the coffee extract: |
4. Bring the milk to a boil, add the espresso, and stir. Remove from heat. Cover, and let it steep for 2-3 minutes. Strain through doubled cheesecloth. |
5. For the soufflés: |
6. Preheat oven to 400°. Combine coffee extract with chocolate and stir with a whisk over moderate heat until chocolate is melted and smooth. Add yolks and stir with a whisk. In another bowl, whip the egg whites until holding a peak but not too firm, add the sugar, and beat for 5-10 seconds. |
7. Add 1/4 of egg whites to chocolate mixture and mix well with a whisk. Using a spatula, fold the rest of the egg whites into the chocolate base. |
8. Butter and sugar a 6-8 c. soufflé mold and fill with soufflé. Place the mold on a cookie sheet, and bake for 20-25 minutes, until set but still wet inside. |
9. To serve: |
10. When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top. |
Categories
Desserts, Web
Chocolate-espresso Soufflé with Armagnac Crème Anglaise. To import, drag image to your MacGourmet recipe box.