Cook up a romantic treat this Valentine's Day with Yorkshire's French Chef at Home's recipe for Chocolate soufflé and strawberry coulis

  • 20mins
  • 4
  • Medium

Ingredients

  • For the soufflé
  • 200g whole milk
  • 200g dark chocolate (70% cocoa)
  • 10g corn flour
  • 2 egg yolks
  • 6 egg whites
  • 60g caster sugar
  • 1 bottle of strawberry coulis
  • For the coulis
  • fresh ripe strawberries
  • 1 teaspoon of fresh lemon juice
  • 2 teaspoons of sugar
  • raspberry liqueur

Method

In a bowl, mix the egg yolks and the corn flour.

Heat the milk on the hob and pour into the mixture. Whisk until mixture thickens.

In the microwave or on the hob, melt the chocolate in a bain-marie then pour in the cream. Add to the mixture and mix well.

Beat the egg whites and sugar until stiff peaks form. Add the mixture and fold gently.

Grease the moulds and cover the base and edges with sugar.

Pour the mixture into the moulds leaving a one cm gap from the top.

Cook in the oven at 190° for 12 minutes.

To make the coulis, place the strawberries, sugar, lemon juice and liquor into a blender and puree.

To serve sprinkle the chocolate soufflés with icing sugar and pour over the strawberry coulis.

The French Chef at Home, Yves Quemerais, is classically trained under acclaimed chef Alain Ducasse.  His cooking combines the traditional gourmet flavours of France with seasonal fresh Yorkshire produce.

Yves made his home in Yorkshire after falling in love with ‘God’s own country’ during family holidays. He and his wife Anne even honeymooned in Yorkshire.

He set up French Chef at Home to create authentic and bespoke French cuisine at people’s homes for special occasions, corporate events or just a luxury night in.

Yves is now offering tutorials in people’s homes for between 1 and 4 people – a nice Valentine’s Day present for those looking for something different

www.frenchchefathome.com

About The Author

Yves Quemerais

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