Camden New Journal - Reciepe for Mandarin Souffles With Chocolate Chilli Sauce By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 29 July 2008

Clare Latimer's recipe for
Mandarin Souffles With Chocolate Chilli Sauce

Mandarin Souffles With Chocolate Chilli Sauce
Just make sure everyone is waiting at the table when it is ready otherwise the souffle will sink.

Serves 4
Ingredients
22g of butter;
22g of flour;
4fl oz of milk;
one satsuma, with grated; rind and juice;
one teasp caster sugar;
two eggs, separated;
25g dark chocolate;
one tbsp double cream;
five drops Tabasco.

Method
Preheat the oven 200C 400F Gas 6. Melt the butter in a small saucepan and then stir in the flour.
Pour in the milk and satsuma juice and stir over the heat to make a smooth sauce.
Add the grated rind and sugar and stir well.
Remove from the heat and stir in the egg yolks.
Whisk the egg whites until stiff and fold into the sauce.
Pour into four ramekins, stand on a baking tray and then cook in the oven for 12 minutes or until well risen and slightly brown on the top.
While the soufflés are cooking, melt the chocolate in a small saucepan with the cream and Tabasco and then pour into a small warmed jug.
When the soufflés are ready take straight to the table, split open the top crust and pour a little chocolate sauce into each soufflé and eat immediately.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out