A soufflé is made of two basic types. Savory soufflés which are served as an appetizer or entrée or sweet soufflés which are served as desserts. This sweet soufflé offers an elegant chocolate dessert that is elevated to new heights of complimentary complex flavor by the berry consommé. A traditional chilled soufflé has about 460 calories and 35 grams of fat per serving compared with our lighter version at 230 calories and 10 grams of fat.
Makes 6 servings
- 3/4 cup semi sweet chocolate, chips or chunks
- 1/2 cup fat-free plain yogurt
- 1 1/2 teaspoons unflavored gelatin powder
- 1/4 cup water
- 5 egg whites
- 1/2 teaspoon cream of tarter
- 1/4 cup raw cane sugar
- 1/2 cup semi sweet chocolate, chips or chunks, for topping
Fill a saucepot or bottom of a double boiler halfway full of water, heat till simmering. Place the white chocolate in small mixing bowl or top of a double boiler. Place bowl on top of double boiler. Stir chocolate until chips just begin to melt, remove from heat and continue stirring until chips are completely melted. Stir in the yogurt.
Place the water and gelatin in a small saucepan. Heat over a medium flame to dissolve the gelatin. Stir the dissolved gelatin into the chocolate mixture.
Using an electric mixer whip the egg whites with cream of tartar until medium peaks form. Fold the egg whites into chocolate.
Place aluminum 2-inch molds or pieces of PVC pipe cut into 2-inch molds on a baking sheet lined with parchment paper. Spray the molds with cooking spray. Ladle the chocolate into the molds and level off the tops. Put in the freezer over night for gelatin to set up.
Next day: Fill a saucepot or bottom of a double boiler halfway full of water, heat till simmering. Place the white chocolate in small mixing bowl or top of a double boiler. Place bowl on top of double boiler. Stir chocolate until chips just begin to melt, remove from heat and continue stirring until chips are completely melted.
Remove the soufflés from the freezer, run a knife around the inside of the mold. Carefully push the soufflé out of the mold. Using a spatula place the un-molded soufflé on a baking sheet lined with a baking rack.
carefully pour the chocolate over each soufflé to cover. Each soufflé will take about 1 tablespoon of chocolate glaze. You can scoop the chocolate off the baking sheet and reheat if you need additional chocolate to coat all the soufflés. Return the soufflés to the refrigerator to set. Serve with berry consommé, berries and mint.
Per serving with berry consommé:
Calories 230; Protein 6g; Total Fat 10g; Saturated Fat 6g; Carbohydrates 36g; Dietary Fiber 5g; Cholesterol 0mg; Sodium 65mg
Berry Consommé
This recipe is a must keep for those times when fresh berries are plentiful. It serves as a beautiful accompaniment to many individually plated desserts or just spooned over frozen vanilla yogurt or ice cream.
Makes 4 cups
- 1 pint raspberries - can be a mixture of fresh and frozen for all berries
- 1 quart strawberries
- 1 pint blackberries
- 2 cups water
- 1/2 cup corn syrup
- 3 tablespoons cherry brandy
In a medium saucepot bring the berries and water to a boil and simmer for 10 minutes. Strain mixture through a fine mesh strainer or a colander lined with cheesecloth. Add the fruit sweet and brandy and chill. Reserve the berries for other desserts.
Per 1/4 cup:
Calories 50; Protein 1g; Total Fat 0g; Saturated Fat 0g; Carbohydrates 11g; Dietary Fiber 3g; Cholesterol 0mg; Sodium 0mg
