Palo Vanilla Sauce Food

PALO VANILLA SAUCE

Steps:

• Bring heavy cream and vanilla bean to a low boil in a saucepan over medium heat.
• Combine sugar and egg yolks.
• Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
• Serve warm with Palo Chocolate Soufflé.

PALO CHOCOLATE SOUFFLé

Steps:

• Preheat oven to 350°. Set a full kettle of water on to boil.
• Butter six 4-ounce soufflé cups and coat with sugar; set aside.
• Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
• Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
• Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
• Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
• Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.