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When my Tapas and Tequila Cooking Class made these souffles, they were a bit nervous that they wouldn't turn out well. The recipe has several steps and each one of them can seem a bit daunting. But were they surprised when they came out of the oven, all puffed and gorgeous! And then we tasted and I think a few of us were close to swooning! Serve these to people you love and wait for the applause.
Reprinted from TEQUILA: A Guide to Types, Flights, Cocktails, and Bites by Joanne Weir. Photography by Lara Hata. Copyright © 2009. Ten Speed Press, Berkeley, CA.
Soufflé10 ounces excellent quality Mexican chocolate (such as Ibarra), finely chopped¾ cup heavy cream4 tablespoons sugar2 tablespoons unsalted butter2tablespoons reposado tequila1 tablespoon vanilla extract2 teaspoons cinnamon½ teaspoon ground cayenne¼ teaspoon salt6 large eggs, separatedPinch of cream of tarterConfectioner's Sugar as a garnish1 recipe Tequila-Chipolte Créme Anglaise (see recipe)
Combine the chocolate, cream, sugar, butter, tequila, vanilla, cinnamon, cayenne and salt in a heavy saucepan. Stir over low heat until the chocolate melts and the mixture is smooth. Remove from the heat and cool to lukewarm. (Chocolate base can be made 1 day ahead. Cover and chill. Stir over low heat until lukewarm before continuing.)
Preheat over to 350° F. Butter eight 12 ounce ramekins and coat lightly with sugar. Whisk the egg yolks into the lukewarm chocolate base. Using an electric mixer, beat the egg whites and cream of tartar in large bowl until stiff peaks form. Fold egg whites into the chocolate base in three additions. Divide the soufflé mixture among prepared ramekins and place on a baking sheet. Bake until puffed but still moist in center, about 15 minutes.
Serve immediately dusted with confectioner's sugar. At the table, make a hole in the center of each soufflé and pour some of the Tequila-Chipotle Crème Anglaise into the center.
½ cup heavy cream½ cup milk¼ cup sugar1/4 vanilla bean, split & scraped1 cinnamon stick1 tablespoon tequila1 teaspoon chipotle in adobo sauce, minced3 egg yolks
In a small saucepan, combine the milk, cream, sugar, vanilla bean, cinnamon stick, tequila, and diced chipotle. Over medium-low heat, bring to a scald. Remove from the heat and let steep 15 minutes. Whisk together the yolks in a medium sized bowl to break them up. Slowly add the hot cream mixture into yolk mixture, whisking constantly.
Pour the mixture into the saucepan again. Cook over medium low heat, stirring constantly, until the custard begins to coat the back of a spoon and the temperature of the sauce is 170°F when you check it with an instant read thermometer.
Strain immediately into a clean bowl and immediately whisk to incorporate some cool air. Allow it to cool for at least 30 minutes before serving. If you are not using it immediately, cover the bowl with plastic wrap and refrigerate. Bring it to room temperature just before serving.
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