roasted pineapple habanero souffle with chocolate sauce

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Post on 15-Apr-2017




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Today's Lifestyles with Diane Latella Pineapple Habanero Souffle with Chocolate Sauce See other recipes on Youtube Visit Me on Facebook Pineapple Habanero Souffle with Chocolate Sauce Preheat Oven to 350F I used the microwave for some of the steps and it came out perfect.

Ingredients: 1 3/4 cups milk 1/4 cup roasted pineapple habanero sauce (purchased) 4 large egg yolks 1/4 cup granulated sugar 2 tablespoons all purpose flour 2 tablespoons cornstarch. 4 large egg whites 1/4 cup sugar Butter and sugar either 6 small ramekins or 3 large ramekins Microwave milk and habanero sauce in heatproof measuring cup 2 minutes remove. Whisk 1/4 cup sugar, flour, cornstarch and egg yolks in large heatproof bowl. Slowly add milk mixture to egg mixture while continuing to whisk. Microwave for one minute whisk, microwave two more times for one minute whisking between times. Remove from microwave and whisk until mixture thickens and cools. In a mixer with whisk attachment, beat 4 egg whites till foamy on medium speed. Slowly add 1/4 cup sugar turn mixer up to high and mix until stiff peaks form. fold 1/4 or meringue into egg/habanero mixture slowly. Continue folding remaining meringue into egg mixture. Pour into prepared ramekins, 3/4 full, place on cookie sheet bake for 12 minutes for small ramekins and about 20 for large. Remove when souffle is puffed and moves only slightly. (Times may vary with different ovens, do not open oven until souffle is risen and mostly cooked) Chocolate Sauce - 1 Cup chocolate chips, 1/4 cup heavy cream. Microwave one minute whisk till smooth. Make hole in center of cooked souffle and pour chocolate sauce. Serve immediately. This can be made up to two days ahead and kept in the refrigerator until ready to heat.