Christmas Recipe: Red Velvet Soufflés with Whipped Cream
On the third day of Christmas, Avonmore made for me Red Velvet Soufflés with Whipped Cream...
We have teamed up with Avonmore to bring you twelve delicious recipes to get you in the mood for Christmas.
Butter, for greasing
3 tbsp plus 65g granulated sugar
115g dark chocolate (70% cocoa solids), chopped
4 large egg yolks
5 large egg whites
3 tbsp milk
1 tbsp red food colouring
1 tsp vanilla extract
Pinch of salt
2 tbsp granulated sugar
Avonmore Whipped Cream
Preheat the oven to 180°C/160˚C fan/gas mark 4. Grease six ramekins with butter and coat each one with half a tablespoon of sugar, shaking out any excess. Place on a baking tray.
Melt the chocolate in a bowl set over a pot of gently simmering water. When melted, remove from the heat. Stir in the egg yolks, sugar, milk, food colouring and vanilla.
In a bowl, beat the egg whites with the salt until foamy. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg white mixture into the melted chocolate, a bit at a time.
Spoon the mixture into the prepared ramekins. Run the tip of your thumb around the edges of the ramekins, wiping the rims clean and creating a shallow indentation around the edges of mixture to help the soufflés rise.
Bake 20-24 minutes, or until the soufflés have risen and are set.
Dust with a little icing sugar and serve immediately with Whipped Cream.
Per Serving 280kcals, 13.6g fat (8.1g saturated), 33.7g carbs, 31.4g sugars, 6.8g protein, 0.7g fibre, 0.269g sodium
Avonmore - the Cream that makes Christmas.