De Dietrich DOP1180X Betriebsanleitung Seite 53

SOME ICS RECIPES
I I n n d d i i v v i i d d u u a a l l c c h h o o c c o o l l a a t t e e c c a a k k e e s s
12 individual aluminium ramekins.
60g butter.
200g bitter chocolate (more than 50% cocoa).
100g caster sugar.
4 eggs.
1 packet of baking powder.
70g 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 S o o u u f f f f l l é é s 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 150g shredded gruyere or 1 kg cooked, chopped
spinach or 1 kg cooked, chopped cauliflower or 150g shredded leftover cooked fish or 150g
chopped ham.
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