CHOCOLATE SOUFFLE WITH WARM RASPBERRY SAUCE
Steps:
- 1. In medium saucepan, bring milk to a boil. Remove from heat and set aside. 2. In large mixing bowl, combine potato starch and sugar. Add egg yolks and vanilla and whisk until well combined and lighter in color. Whisking constantly, add the hot milk in a slow steady stream. Return milk mixture to the saucepan and bring to a simmer, stirring constantly, until thickened, about 1 to 2 min. Melt chocolate by chopping it up and microwaving for about 1 min on defrost, stir and repeat 2 more times. Add the chocolate to the saucepan and stir until combined. Cool chocolate mixture until tepid. 3. Gently fold the egg whites into the chocolate mixture, a third at a time. Transfer to a buttered, parchment paper collared and sugared 1-quart souffle dish. Bake in a preheated 375 oven for 30-35 min (12-15 min in individual molds) Dust with powdered sugar before serving. 4. For the raspberry sauce: In heavy-bottomed saucepan, combine berries, sugar, lemon juice and bring to a boil. Reduce heat and add the Grand Marnier and simmer until slightly thickened, about 10 min. Strain through a fine mesh strainer to remove seeds. Place sauce in a squirt bottle for garnishing the plates and dessert.
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