Learn how to make a classic chocolate soufflé at home with a recipe from legendary French chef Fernand Point. Can you think of a better start to the year?
Boil 1 ½ cups (375 ml) of milk with 6 tbsp (75 g) of sugar and a pinch of salt. Add ½ cup (60 g) of potato starch blended into a little cold milk, and cook this for two minutes. Remove the mixture from the heat, and add 2 tbsp of butter, 6 egg yolks, and five ounces (125 g) of melted semi-sweet cooking chocolate. Fold in 8 stiffly beaten egg whites. Pour into a buttered soufflé dish and bake in a moderate oven. Serve at once.
From Ma Gastronomie, by Fernand Point. Overlook/Rookery Press.
France Today tip: Serve soufflé with a light dusting of powdered sugar and fresh raspberries.