DE DIETRICH DOP1190 - Manual (Page 25)

EN
25
SOME ICS RECIPES
IIn nd diiv viid du ua all c ch ho oc co olla atte e c ca ak ke es s
12 individual aluminium ramekins
60 g butter
200 g bitter chocolate (more than 50% cocoa)
100 g granulated sugar,
4 eggs
1 package baking powder
70 g sifted flour.
Melt the chocolate with the butter over very low heat. Work the egg yolks into the sugar until the
mixture becomes smooth. Add the flour, melted chocolate with butter and finish with the baking
powder. Beat the egg whites into stiff peaks and gently fold them into the mixture. Lightly butter
and flour the aluminium ramekins and pour the batter into them (without dripping any on the
edges). Place the ramekins on the baking tray and choose the “BISCUITS” mode. Unmould and
let cool on a grid. Serve with vanilla crème anglaise or coconut ice cream.
S So ou uffffllé és s
Béchamel sauce base:
1/2 litre milk
60g flour
100g butter
4 egg yolks + whites beaten into stiff peaks
salt, pepper, nutmeg.
Depending on the type of soufflé, you will add 150 g shredded gruyere or 1 kg cooked, chopped
spinach or 1 kg cooked, chopped cauliflower or 150 g shredded leftover cooked fish or 150 g chopped
ham.