Turkish delight souffle

Yield: 1 servings

Measure Ingredient
250 millilitres Milk
50 grams Dutch cocoa
45 grams Cornflour
½ teaspoon Butter
1 tablespoon Sugar
8 \N Egg whites
150 grams Castor sugar
200 grams Rose Turkish Delight
6 \N Souffle dishes

Cut the turkish delight into 1cm. dice. Butter 8 souffle dishes and dust with sugar.

Heat half the milk with the butter and sugar. Mix the remaining milk with the cornflour and cocoa and set aside. Pour the hot milk/butter mixture over the remaining milk/cornflour mixture and mix well. Return the entire mixture to a saucepan and heat gently for 5 minutes while stirring. Add half the turkish delight and set aside.

Just before ready to bake, whisk the egg whites until foamy then add the sugar and continue beating until the egg whites are glossy.

Fold a little of the egg whites into the souffle base then fold the souffle base into the remaining egg whites, mixing gently and taking care not to collapse the whites.

Place a few turkish delight pieces into the base of each souffle dish then top with the souffle mixture. Dot a couple of turkish delight pieces on top of the souffle mixture.

Bake the souffles for 10-12 minutes in a preheated 210ø until puffed and fluffy. Serve with vanilla or other preferred ice-cream.

Converted by MC_Buster.

Per serving: 357 Calories (kcal); 11g Total Fat; (27% calories from fat); 37g Protein; 27g Carbohydrate; 40mg Cholesterol; 584mg Sodium Food Exchanges: 0 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates

Converted by MM_Buster v2.0n.

Similar recipes