Recipe: Rose Kennedy's Chocolate Souffle with Raspberry Chardonnay Sauce
Desserts - Puddings, GelatinROSE KENNEDY'S CHOCOLATE SOUFFLE
"Rose Kennedy loved chocolate, and souffles were one of the family's favorite dinner-party desserts. After attending a dedication of the Rose Garden in Hyannis Port for Rose Kennedy, there was a large family celebrator dinner. I served a chocolate souffle, which I garnished with a beautiful bright pink pulled sugar rose. It was a big hit."
FOR THE RASPBERRY CHARDONNAY SAUCE:
1 pint fresh raspberries
1/2 cup sugar
1/2 cup chardonnay or other white wine
FOR THE SOUFFLE:
3 tablespoons butter, softened, divided use
1 cup plus 1 tablespoon sugar, divided use
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
Pinch of salt
1 cup whole milk
6 large eggs, separated
3 ounces semisweet chocolate, melted
1/4 cup cognac or brandy
1/8 teaspoon cream of tartar
Sweetened whipped cream
Whipped cream (for serving)
TO MAKE THE RASPBERRY CHARDONNAY SAUCE:
Puree the raspberries. Pass the puree through a sieve to remove the seeds.
In a small, nonreactive saucepan, bring the sugar and wine to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes to evaporate the alcohol. Add the fresh raspberry puree and simmer for 5 minutes longer. Remove from the heat and let cool, then refrigerate until ready for use.
TO PREPARE THE SOUFFLE:
Preheat oven to 400 degrees F. Use 1 tablespoon of butter to grease four (8-ounce) straight- sided ramekins, six (6-ounce) ramekins or a 1 1/2-quart souffle dish. Dust the bottom ad sides with 1 tablespoon of the sugar.
In a heavy medium saucepan, combine 1/2 cup of the sugar with the flour, cocoa powder and salt. Whisk in the milk to blend well. Set over medium-high heat and cook, whisking constantly, until the mixture boils, thickens to a paste and begins to stick to the side of the pot, 3 to 4 minutes.
Immediately remove from the heat and scrape the chocolate paste into a heat-proof mixing bowl. Whisk in the remaining 2 tablespoons butter, then the egg yolks, melted chocolate and cognac or brandy. Set aside.
In a clean bowl with clean beaters, whip the egg whites with the cream of tartar until frothy. Gradually add the remaining 1/2 cup sugar and beat until soft peaks form.
Fold about 1/3 of the whipped egg whites into the chocolate souffle base to lighten it. Then gently fold in the remaining egg whites just until no white streaks remain.
Divide among the ramekins or turn into the souffle dish; it should reach almost up to the top of each dish. Run your index finger around the inside rim of each dish to create a little groove around the souffle mixture. This allows the souffle to rise straight up without overflowing.
Bake for 20 minutes, or 15 minutes if you are using a convection oven; if using the large souffle dish, bake about 10 minutes longer. The souffle(s) should be puffed and browned on top but still soft in the center.
Serve immediately, with raspberry chardonnay sauce and whipped cream in separate sauce boats on the side, so everyone can help themselves.
Makes 4-6 servings
Source: In the Kennedy Kitchen: Recipes and Recollections of a Great American Family by Neil Connolly
"Rose Kennedy loved chocolate, and souffles were one of the family's favorite dinner-party desserts. After attending a dedication of the Rose Garden in Hyannis Port for Rose Kennedy, there was a large family celebrator dinner. I served a chocolate souffle, which I garnished with a beautiful bright pink pulled sugar rose. It was a big hit."
FOR THE RASPBERRY CHARDONNAY SAUCE:
1 pint fresh raspberries
1/2 cup sugar
1/2 cup chardonnay or other white wine
FOR THE SOUFFLE:
3 tablespoons butter, softened, divided use
1 cup plus 1 tablespoon sugar, divided use
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
Pinch of salt
1 cup whole milk
6 large eggs, separated
3 ounces semisweet chocolate, melted
1/4 cup cognac or brandy
1/8 teaspoon cream of tartar
Sweetened whipped cream
Whipped cream (for serving)
TO MAKE THE RASPBERRY CHARDONNAY SAUCE:
Puree the raspberries. Pass the puree through a sieve to remove the seeds.
In a small, nonreactive saucepan, bring the sugar and wine to a boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes to evaporate the alcohol. Add the fresh raspberry puree and simmer for 5 minutes longer. Remove from the heat and let cool, then refrigerate until ready for use.
TO PREPARE THE SOUFFLE:
Preheat oven to 400 degrees F. Use 1 tablespoon of butter to grease four (8-ounce) straight- sided ramekins, six (6-ounce) ramekins or a 1 1/2-quart souffle dish. Dust the bottom ad sides with 1 tablespoon of the sugar.
In a heavy medium saucepan, combine 1/2 cup of the sugar with the flour, cocoa powder and salt. Whisk in the milk to blend well. Set over medium-high heat and cook, whisking constantly, until the mixture boils, thickens to a paste and begins to stick to the side of the pot, 3 to 4 minutes.
Immediately remove from the heat and scrape the chocolate paste into a heat-proof mixing bowl. Whisk in the remaining 2 tablespoons butter, then the egg yolks, melted chocolate and cognac or brandy. Set aside.
In a clean bowl with clean beaters, whip the egg whites with the cream of tartar until frothy. Gradually add the remaining 1/2 cup sugar and beat until soft peaks form.
Fold about 1/3 of the whipped egg whites into the chocolate souffle base to lighten it. Then gently fold in the remaining egg whites just until no white streaks remain.
Divide among the ramekins or turn into the souffle dish; it should reach almost up to the top of each dish. Run your index finger around the inside rim of each dish to create a little groove around the souffle mixture. This allows the souffle to rise straight up without overflowing.
Bake for 20 minutes, or 15 minutes if you are using a convection oven; if using the large souffle dish, bake about 10 minutes longer. The souffle(s) should be puffed and browned on top but still soft in the center.
Serve immediately, with raspberry chardonnay sauce and whipped cream in separate sauce boats on the side, so everyone can help themselves.
Makes 4-6 servings
Source: In the Kennedy Kitchen: Recipes and Recollections of a Great American Family by Neil Connolly
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Puddings, Gelatin
Desserts - Puddings, Gelatin
- Alec Baldwin's Pumpkin Bread Pudding
- Bread Pudding like Cracker Barrel's (repost)
- Steamed Blueberry Pudding
- Chocolate Bread Pudding Muffins
- Bread Custard (microwave)
- Microwave Vanilla Pudding
- Fluffy Tapioca Pudding with Variations (1980)
- Bread Pudding (using bread or cake cubes)
- Almond Delight (pudding and coconut-almond crumb layers)
- Amareto Bread Pudding
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute