ISO: ISO some T 'n T souffles please...sweet or savoury.

In Search Of:
Green Chartreuse Souffle. If you have the little booklet that comes with it

the recipe is wonderful. Great for tomorrow. It has such an unusual flavour. Sorry, it's a really old recipe and I don't have it anymore.

Here's a chocolate one from a friend who loves it, although I haven't tried it:



5 3.1-ounce disks Mexican chocolate (such as Ibarra), chopped
1/2 cup (1 stick) unsalted butter
8 large eggs, separated, room temperature

Sweetened whipped cream


Preheat oven to 350°F. Butter and sugar eight 3/4-cup soufflé dishes or custard cups. Melt Mexican chocolate and butter in heavy medium saucepan over low heat, stirring constantly until melted (mixture will be grainy). Whisk egg yolks in large bowl to blend. Gradually whisk in hot chocolate mixture. Using electric mixer, beat egg whites in another large bowl until stiff but not dry. Fold 1/4 of egg whites into warm chocolate mixture to lighten. Fold in remaining egg whites. Divide soufflé mixture among prepared soufflé dishes.

Place dishes on rimmed baking sheet. Bake until tops have risen about 1/2 inch above rim of dish and appear dry and centers are softly set, about 18 minutes. Serve soufflés with sweetened whipped cream.

Makes 8.
Bon Appétit


And there's another old Bon Appetit chocolate one that is a lower rise version with a chocolate sauce. I'll go for a look for that one. I like it a lot.

 
OOh . I found it bye googling. This is it. Green Chartreuse Souffle.

CHARTREUSE SOUFFLE 1
(wizard@classic.com.au)

Ingredients:
6 egg whites
200g castor sugar
4 egg yolks, lightly beaten
15cl Chartreuse, green
½ cup milk
75g flour
75g butter
Zest of 1 lime
Icing sugar
Soft unsalted butter and white sugar for preparing the ramequins.
Butter and white sugar to prepare the ramequins.
Pre-heat the oven to 250C

Method:
Butter and sugar 6 ramequins.
Melt the butter, add the milk, bring to the boil. Stir in the flour and make a roux. Stir in the Chartreuse. Keep stirring until well mixed. Add the egg yolks, take off the heat and keep stirring until smooth. Set aside.
Whisk the egg whites to stiff peaks, then whisk in the sugar until dissolved. Stir one spoonful of the eggwhite mixture into the egg yolk mixture, then fold the egg yolk mixture carefully into the egg white mixture and pour into the ramequins. Fill to about 7/8th.
Bake in the oven for about 10 minutes. Dust with icing sugar, sprinkle with lime zest and serve immediately.

 
A question, Marg - what is the unit of measure (15cl ??) for the Chartreuse? Also, what does...

it taste like? (I guess that's 2 questions:eek:)

 
cl = centilitre. so 15/100 of a litre. I have not been able to come up with a

flavour. It is very odd. A bit herbal and medicinal but so unusual that it is very likable in this recipe. In fact, this souffle is all I use it for.

 
That's an unusual measurement to use, isn't it? I don't think I've ever seen it ...

expressed in centilitres before, just millilitres...I guess that's why I didn't twig. (Or maybe I've just been sleep-reading recipes...ha ha!) Thanks, for the clarification.

As for the flavour, I seem to recall reading the back of a Chartreuse bottle once - your description rung that bell for me.

This recipe sounds quite unique to me. I'll have to try it out. Thanks for posting it Marg!

 
NOt that it really matters too much, but a centiliter is 10x a milliliter, no? So...

if 28 ml = 1 oz, a single cl would equal 2.8 ounces or a little over 1/4 cup. If I am doing my math right, that is!

But I'm guessing that "15cl Chartreuse, green" is a typo and they really meant 15 ml, which is a half an ounce (or
1 Tablespoon ). If using it as a flavoring agent, 1/4-cup would be quite a lot of it!

 
You got me wondering now Dawn. So I checked...

ThesaurusLegend: Synonyms Related Words Antonyms
Noun 1. centilitre - a metric unit of volume equal to one hundredth of a liter
centiliter, cl
metric capacity unit - a capacity unit defined in metric terms
cc, cubic centimeter, cubic centimetre, milliliter, millilitre, ml, mil - a metric unit of volume equal to one thousandth of a liter
deciliter, decilitre, dl - a metric unit of volume equal to one tenth of a liter


I am so not metric.

But yes, the souffle would really need about 1/4 cup for flavour.

So if there are about 32 oz. in a quart or a litre (I still think of them as about the same) , 1/15 would be about 2 oz. or about 1/4 cup.

 
It's common in Europe. In fact, if you were drinking the house wine, by the glass,

that's how it would be measured for you.

I never really paid much attention as I still think in terms of ounces.

 
I too think "un-metrically" a lot - lol! ...

and I still find myself converting certain things mentally. I usually cook using the old system of measurements - thank goodness that Canadian publishers still provide both measurements so we have a choice!

 
Now you two got me thinking too! I just dug out a little measuring cup/shot glass :eek:) ...

which indicates that: 1/2 oz = 1 T = 15 ml

Obviously it's not for designed for scientific use - but that would work out to 10 tablespoons or 1/2 cup plus 2 tablespoons. I think I'll use 1/4 cup like you did, Marg. I don't want to overpower the dish...

 
You're right... I never understood why dry measures and wet measures aren't the...

same (maybe that's why my cookies never rise!), but in any case I did my math too fast... it is closer to 1/2 cup, not 1/4 cup.

Beating a dead horse (who said I wasn't obsessed with details!):

liquid: 8oz = 237 ml, so 1 oz (2 Tbsp) = 29.625 ml
dry: 1oz = 28.3 grams
and (1 ml of water ~= 1 gram)

So it differs a little, because of different densities, I guess.

 
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