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Raidis Estate

Raidis Estate
 
16 March 2022 | Raidis Estate, Raidis Recipes | Raidis Estate

A Chocolate Soufflé and The Trip

You might be expecting an epic story about a decadent dessert and our equally opulent flagship wine and how they pair beautifully, but instead, we want you to experience both of these delights and write your own epic adventure story in the process.

 

Here’s what you’ll need: 1x (or more) bottles of The Trip. Any vintage is recommended, apply in liberal (to your glass) measures, and re-apply when levels get low. And for the dessert, we can't get that to you already made, so here's a DIY guide which is the next best thing.

 

What you’ll need:

8x ceramic ramekins, insides lightly greased and evenly coated with granulated sugar.

 

For the Souffles:

1/4 cup whole milk

1/3 cup dark chocolate (70%), chopped

1/3 cup unsweetened chocolate, chopped

1/2 cup cocoa powder

100mls water

1 tsp vanilla essence

8x egg whites (chilled)

100g granulated sugar

1/3 tsp table salt

 

Directions:

 

Preheat oven to 200degrees and place oven rack in centre of the oven. As above, ensure all 8 ramekins are greased with butter right to the top of the inside edges, dust evenly with granulated sugar and shake out any excess sugar. Set ramekins aside.

 

Place 2.5 cups of water in a saucepan over medium heat. Using a large bowl, place on top of the saucepan, ensuring the bowl is secure and is not touching the water below. Combine milk, dark chocolate and unsweetened chocolate and whisk gently until chocolate is melted and the milk is fully incorporated to form a smooth ganache.

 

Turn off the heat, then whisk in cocoa powder, water and vanilla extract. Mix until smooth, and leave the bowl sitting over the saucepan (off the heat) to keep warm.

 

In a separate bowl, beat egg whites until they become foamy. If you have a Kitchenaid or similar, beat on high. Once egg whites are foamy, reduce mixer speed and gradually add sugar and salt, then return to high-speed mixing and whisk mixture until firm, glossy peaks form. Approximately 2 minutes.

 

Stir about ¼ of the egg white mixture into the chocolate ganache until incorporated. Then gently fold in the remaining egg whites taking care not to deflate the mixture until no visible whites remain. Once folded through, immediately spoon mixture into pre-prepared ramekins to the top and level mix with a spatula.

 

Evenly space ramekins on a baking tray and bake in the middle of the oven for 12 -14 minutes. The souffle’s will have risen above the top of the ramekins and should look dry on top.

 

Serve immediately. (Feel free to dust with icing sugar or garnish with fresh fruit or cream).

 

Enjoy!

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