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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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An egg yolk adds richness to the base, and beaten egg whites give this soufflé volume. Softened ice cream makes a great, quick sauce. Ingredients:
cooking spray |
1 tablespoon granulated sugar |
3/4 cup 1% low-fat milk |
1/4 cup granulated sugar |
4 teaspoons cornstarch |
1 teaspoon instant coffee granules |
1/8 teaspoon salt |
1 large egg yolk |
1 teaspoon vanilla extract |
4 ounces bittersweet chocolate, coarsely chopped |
4 large egg whites |
3 tablespoons light brown sugar |
3/4 cup low-fat coffee ice cream, softened |
Directions:
1. Preheat oven to 375°.
2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set dish aside.
3. Combine milk, 1/4 cup granulated sugar, cornstarch, instant coffee granules, and salt in a small saucepan, stirring constantly with a whisk until blended. Bring to a boil over medium heat; cook 1 minute or until thick, stirring constantly. Remove from heat.
4. Gradually add hot milk mixture to egg yolk, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from heat. Add vanilla and chocolate, stirring until chocolate melts.
5. Place egg whites in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 3 tablespoons brown sugar, 1 tablespoon at a time, beating until stiff peaks form.
6. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into the prepared soufflé dish.
7. Bake at 375° for 25 minutes or until puffy and set. Serve immediately topped with ice cream.
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