TIRAMISU CREPES SOUFFLE

Steps:

• Procedure for Chocolate Crepes:.
• Whisk together egg, sugar and milk until well combined.
• Add flour, cocoa powder and salt to egg mixture and whisk until smooth.
• Whisk in melted butter and vanilla.
• Refrigerate batter for a minimum of one hour.
• Warm a six inch non-stick sauté pan over medium heat.
• Add two tablespoons crêpe batter to pan and rotate to cover the bottom and sides evenly.
• Cook for approximately one minute on the first side.
• Turn crêpe and cook for 30 seconds more.
• Make eight crêpes.
• Reserve.
• For Coffee Creme Anglaise:.
• In a stainless steel bowl combine egg yolks, sugar and salt and whisk until smooth.
• Set aside.
• In a sauce pan heat milk, vanilla and coffee extracts to a scald.
• Slowly whisk hot milk into yolk mixture.
• Put all contents back into sauce pan and cook over medium heat, stirring constantly until the thickened mixture coats the back of a spoon.
• Strain and chill.
• For Souffle Base:.
• Bring a pot of water to a simmer.
• In a sauce pan bring milk and coffee extract to a scald.
• In a large stainless steel bowl whisk together egg yolks and sugar until well combined.
• Add flour and salt and whisk until smooth.
• Slowly whisk in the hot milk until well combined.
• Place bowl over the simmering water and whisk until thickened.
• Remove from heat.
• Place plastic wrap directly on the soufflé base and let cool for 30 minutes.
• Whisk in mascarpone cheese, rum and Kahlua.
• Place egg whites and cream of tartar in a mixer.
• Beat whites to stiff peaks.
• Carefully fold egg whites into the soufflé base.
• For Crêpe Souffle:.
• Preheat oven to 350º.
• Lightly grease a glass baking dish.
• Place one half cup soufflé mixture into the center of each crêpe.
• Lightly fold the crêpe in half, being careful not to deflate the egg whites.
• Place the crêpes into the baking dish.
• Bake for 15 minutes.
• To Assemble:.
• Drizzle plate with the coffee Crème anglaise.
• Carefully place two crêpes onto center of the plate.
• Arrange diced fruit around the crêpes.
• Dust the top of the souffle with powdered sugar.
• Garnish with a sprig of mint.