Wednesday, March 4, 2015


Preparation time: 30 min
Setting time: minimum 2 hours

Cocoa powder - 3tbsp
Milk - 2 cups
Eggs - 3 
Cream - 200 gm
Gelatin - 11gm (1sachet)
Castor sugar - 8 tbsp
Vanilla essence - 1 tsp
Chocolate - 1 bar/40 gm (for decoration)

Special equipment:
Egg whisk
A big pan to boil water & a small bowl for the gelatin (the set up of a double boiler)
Ice cubes & a flat dish to hold them

  • Take 3 tbsp cold water in a bowl & sprinkle gelatin on the surface. Leave to sponge for 5 min
  • Boil water in a larger pan on the stove and place the gelatin bowl lightly dipping in the water, & stir to dissolve the gelatin (this is called the double boiler)
  • Separate egg yolks & egg whites
  • Add sugar to the egg yolks & beat till it gets a creamy texture
  • mix cocoa powder & milk in a bowl & add to the egg yolk mixture
  • Put this mixture on medium heat on the stove & stir regularly to make a custard.
  • when the mixture thickens, remove from flame & cool completely
  • Add melted gelatin & mix gently 
  • Place this mix over ice cubes that have been laid in a flat dish. Keep stirring the mix
  • Beat the cream in a bowl gently and add to the custard.
  • Now take the egg white and beat them till they peak & add into the custard. 
  • Add vanilla essence and mix gently
  • Pour the entire mixture in to a single fancy bowl or smaller bowls and set in the fridge for at least 2 hours
  • Grate the chocolate bar and decorate the souffle when it is set

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