Tuesday 24 January 2017

Christmas Recipe: Red Velvet Soufflés with Whipped Cream

Published 10/12/2015 | 17:03

On the third day of Christmas, Avonmore made for me Red Velvet Soufflés with Whipped Cream...

  • Go To

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

To Serve:

Icing 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.


Sponsored by: Avonmore

Online Editors

Read More

Promoted articles

Editors Choice

Also in Life