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Flaming liquor treats to light up winter meals
We all like a good pudding so why not have some fun making them as well, writes Clare Latimer
WE all have to have puddings some time and this is a perfect time of year for the odd treat and these recipes are perfect for fun time.
I was given a bottle of Bicerin Chocolate Liquor, an alcoholic mix of dark chocolate and hazelnut.
If you do not want to buy the liquor I have given other ideas for each recipe, as they are delicious in any form.
Orange souffles with Chocolate Booze
Instead of the chocolate liquor in the hole you could put any orange liquor or Cassis or just leave the top flat with the cocoa powder.
Ingredients
Serves 8
12 eggs, separated;
350g caster sugar;
Rind and juice of 1 large orange;
Two heaped teasp gelatine;
One tbsp Grand Marnier.
For the decoration
Little cocoa powder;
Eight tsp Bicerin Chocolate Liquor;
Eight sprigs of dill.
Method
Measure the height of the ramekins.
Cut four bands of double thickness greaseproof paper, each 2.5cm higher than the ramekins.
Wrap a band of paper round each ramekin and hold in place with string, elastic bands or sticky tape, whichever way you find easiest.
Make sure the band is taut round the top of each ramekin.
Put the egg yolks, sugar and rind in a bowl and whisk over a bowl of hot water until the mixture is light and fluffy.
Pour the orange juice in a small saucepan and sprinkle over the gelatine.
Leave to soak for one minute. Whisk the egg whiles until stiff.
Heat the gelatine mixture very slowly and when transparent and the gelatine has dissolved, stir into the egg yolk mixture.
Swiftly fold in the Grand Marnier, whipped cream and, finally, the egg whites.
Spoon into the prepared ramekins, taking the mixture up to the top of the paper, then smooth over. Chill until set.
Remove the papers very carefully.
Sift a little cocoa powder over the top of each soufflé, using a tea strainer or fine sieve. Heat a small melon baler in a cup of hot water, dry it and then scoop out a ball from each soufflé, putting the ball upside down on the soufflé beside the hole.
Pour in a teaspoon of the Bicerin Chocolate liquor into each hole, decorate with the herb, and then serve.
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