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Ingredients
| candied mixed fruit: 2/3 cup |
| brandy (Cognac): 1/4 cup |
| whole milk: 2/3 cup |
| whole milk: 1/4 cup |
| granulated sugar: 1/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| eggs: 4 (separated, room temp) |
| eggs: 2 (whites) |
| unsalted butter: 1 Tbl (cut into small pieces) |
| vanilla extract: 1 tsp |
| salt: 1 dash |
| cream of tartar: 1/4 tsp |
| powdered sugar (unsifted): 2 Tbl |
| raspberries: 18 |
Sauce
| eggs: 3 (yolks) |
| granulated sugar: 3 Tbl |
| sherry (wine): 2 Tbl |
| salt: 1 dash |
| vanilla extract: 1/8 tsp |
| heavy whipping cream (fluid): 1/2 cup (cold, whipped until soft peaks form) |
| Grand Marnier liqueur: 2 Tbl |
Antonin Careme's Souffle Rothschild with Whitehall Club Zabaglione Sauce
User rating:
Antonin Careme can be credited with creating the classic souffle. This souffle is a fantastic dessert souffle with an amazingly delicate sauce.
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Prep Time
20 min -
Cook Time
18 min -
Servings
6 serving(s)
Tags
Souffle
- Macerate the candied fruit in the liquor for at least 1 hour and up to several weeks.
- Preheat the oven to 400 degrees. Butter and sugar a 6-cup soufflé dish or charlotte mold.
- In a small saucepan, heat 2/3 cup milk with the granulated sugar and stir until the sugar is dissolved. In a small bowl, mix the flour with the remaining 1/4 cup milk. Whisk the flour paste into the hot milk and bring to a boil, stirring until the mixture thickens. Lower the heat and simmer for 2 minutes, continuing to stir. Remove from the heat, then whisk in the 4 egg yolks, one at a time, and dot the top with butter pieces to prevent a skin from forming. When cool, stir in the fruit/liquor mixture and then the vanilla. (Covered, this soufflé base can be stored for up to 24 hours in the refrigerator. Heat to lukewarm before continuing, then stir to evenly distribute the fruit.)
- Using an electric mixer fitted with the whisk attachment, beat the 6 egg whites together with the salt and the cream of tartar until stiff but not dry. Lighten the soufflé base with 1/4 of the beaten whites and then fold the rest of the whites into the lightened base until just combined. Spoon into the prepared mold and bake in the middle of the oven for about 18 minutes or until the soufflé is well risen and golden. The center of the soufflé should remain a bit creamy (this is a matter of personal preference so cook longer if you like).
- Sift confectioners' sugar over the top and serve the soufflé immediately, by itself or garnished with fresh berries and Whitehall Club Zabaglione Sauce, crème anglaise, whipped cream, or softened vanilla ice cream.
Sauce
- Place the first 5 ingredients in the top of a double boiler or in a medium-sized stainless steel bowl. Whisk vigorously until pale yellow.
- Set over barely simmering water and cook the mixture, whisking constantly using a wire whisk, a hand-held electric mixer, or a rotary beater, until it is very thick, 6 to 10 minutes. Bring almost to a boil but do not actually boil or the mixture will curdle.
- Remove from the heat and transfer to a clean bowl to cool.
- When completely cool, fold in the whipped cream and the liquor of your choice.