Chocolate Polenta Souffle Recipe - Cooking Index
Chocolate Polenta Souffle Recipe - Cooking Index
| 4 | Individual souffle ramekins | |
| Vegetable spray | ||
| 1/2 teaspoon | Granulated sugar - (to 2 tspns) | |
| 1/2 cup | One percent milk | |
| 1/4 cup | Fructose | |
| 1/3 cup | Dutch processed cocoa powder | |
| 4 tablespoons | Instant polenta or coarse ground cornmeal | |
| 3 | Egg whites | |
| 3 tablespoons | Granulated sugar | |
| Confectioner's sugar - for garnish |
Preheat oven to 375 degrees. Spray ramekins with vegetable cooking spray. Dust with granulated sugar to line inside of molds.
Bring milk to boil. Add fructose and cocoa powder. Stir to dissolve. Stir in instant polenta and cook, stirring constantly, for another couple of minutes. Cool. A few drops of water may be added to lighten the mixture.
Beat egg whites until stiff. Add 3 tablespoons of granulated sugar and continue to beat whites to "set" them. Stir one-third of the beaten egg whites into the polenta mixture to lighten then fold in the remaining whites.
Spoon the mixture into the 4 ramekins. Carefully mound the tops of the souffles. Bake in the preheated oven for about 12 minutes.
Serve with a generous dusting of confectioner's sugar.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Priscilla Martel - From the TV FOOD NETWORK - (Show # CL-9127 broadcast 05-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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