Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [424]
Fold the peach puree mixture into the egg yolk mixture with a rubber spatula until smooth. Fold the whipped cream into the mixture, using gentle, slow, long strokes.
Gently fold in half the beaten egg whites until smooth, then add the rest of the egg whites on top of the mixture and use very slow, long, careful arcs with the rubber spatula to fold in the remainder, just until there are no white streaks or specks visible.
Pour the mousse into a large bowl and smooth out the top with a spatula. Or spoon into 8 wineglasses or small ramekins. Chill in the refrigerator for 2 hours, then serve or cover and store in the refrigerator for up to 3 days.
Nectarine Mousse: Substitute nectarines for the peaches.
Apricot Mousse: Substitute about 6 peeled and pitted apricots for the peaches (you’ll need to make about 1¼ cups puree).
Peach Melba Mousse: Substitute Amaretto or another almond-flavored liqueur for the rum; fold 1 cup fresh raspberries into the mousse with the beaten egg whites.
Peach Margarita Mousse: Substitute tequila for the rum and lime juice for the lemon juice.
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Dessert Soufflés
A soufflé—from the French word for “to breathe”—is no more than a wisp of air, the lightest dessert imaginable: just beaten egg whites, flavored and baked until they rise up into nothingness. You’ll need to serve them the moment they’re out of the oven; scoop up airy mounds with a large spoon, place them in individual bowls, and top with a little Sweetened Whipped Cream, Ginger Cream (sweetened with a little sugar, or dessert liqueur, if desired.
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Chocolate Soufflé
Makes 4 servings
4 large egg yolks, at room temperature
1 cup milk
¼ cup all-purpose flour
¼ cup cocoa powder, sifted through a fine-mesh sieve
¼ teaspoon salt
6 ounces bittersweet chocolate, chopped
6 large egg whites, at room temperature
½ cup sugar
1 prepared soufflé dish
Position the rack in the center of the oven and preheat the oven to 400°F.
Whisk the egg yolks in a large bowl until creamy, smooth, and pale yellow, about 2 minutes. Set aside.
Clean the whisk. Whisk the milk, flour, cocoa powder, and salt in a medium saucepan set over medium heat until well blended.
Add the chocolate; stir over the heat with a wooden spoon until the chocolate has melted and the mixture has just started to bubble and is thickened somewhat like pudding, perhaps 3 minutes.
Using an electric mixer at medium speed, slowly beat this chocolate mixture into the egg yolks until smooth and light. Set aside to cool for 10 minutes.
Clean and dry the beaters. Beat the egg whites at high speed in a large bowl until foamy. Begin adding the sugar in 1-tablespoon increments, scraping down the sides of the bowl as necessary. Continue beating until the mixture makes smooth, glossy, droopy peaks off the tip of a rubber spatula, about 3 minutes.
Fold half the whites into the chocolate mixture until smooth, then plop the rest of the whites on top of the chocolate and gently fold in smooth, even arcs until there is no white visible but the eggs have maintained their height.
Spoon the mixture into the prepared soufflé dish, smoothing the top gently with a rubber spatula.
Bake until puffed, set, and slightly cracked, about 30 minutes. Serve without delay.
Grand Marnier Soufflé
Makes 4 servings
4 large egg yolks, at room temperature
½ cup sugar
1 cup milk (regular, low-fat, or fat-free)
¼ cup all-purpose flour
¼ cup Grand Marnier
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract
¼ teaspoon salt
6 large egg whites, at room temperature
1 prepared soufflé dish (see box)
Position the rack in the center of the oven and preheat the oven to 400°F.
Beat the egg yolks and ¼ cup sugar in a large bowl with an electric mixer at medium speed until thick and pale yellow, about 2