Creamy marsala soufflés

creamy marsala soufflés



1.Place collar of foil around four ⅓ cup (80ml) dishes, secure with string. Brush inside of foil lightly with oil.
2.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Heat milk in small saucepan until almost boiling, gradually beat into egg yolk mixture.
3.Return mixture to pan, stir over heat, without boiling, until mixture begins to thicken. Transfer to large bowl, stir in marsala. Cover, cool to room temperature.
4.Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Cool to room temperature, do not allow to set. Stir gelatine mixture into marsala mixture.
5.Beat cream in small bowl with electric mixer until soft peaks form, fold into marsala mixture in two batches.
6.Pour mixture into dishes, refrigerate for several hours or overnight. Remove collars from dishes, serve dusted with sifted cocoa.

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