BOOZY DESSERTS
prepared cups or ramekins, and place in
a large ovenproof dish. Pour in boiling
water to come halfway up the sides of the
ramekins and bake for around 15 minutes
EASY OHOCOLATE SOUFFLES WITH SALTED GARAMEL WHISKY SAUCE
until risen and puffed.
Remove from the oven and cool slightly
before serving.
Serve with the salted caramel whisky
sauce, a small sprinkle of sea salt and
whipped cream or mascarpone, if desired.
For the salted caramel whisky sauce:
1 cup golden caster sugar
100g butter, chopped into small chunks
cup heavy cream
40ml whisky
1 teaspoon flaked salt
Heat the sugar in a saucepan over a
medium heat, stirring constantly with
a high heat-resistant rubber spatula or
wooden spoon. The sugar will form clumps
and eventually melt into a thick amber-
coloured liquid as you continue to stir. Keep
an eye on it as you don't want it to burn,
Once the sugar is completely melted,
immediately add the butter and stir into
the caramel until it is completely melted,
about 2-3 minutes.
Very slowly, drizzle in the cream while
stirring. Since the cream is colder than
the caramel, the mixture might splatter
and will rapidly bubble when the cream
is added.
Allow the mixture to boil for around
a minute.
Remove from heat and stir in the salt
and the whisky.
Easy Chocolate Soufflés with
Salted Caramel Whisky Sauce
Preheat the oven to 180°C. Grease
These soft, fluffy puddings are
transformed when smothered in salted
caramel whisky sauce. They're possibly
the best thing to snuggle into and devour
on a cool night. Serves 6-8
7x1 cup-capacity ovenproof cups or
ramekins and set aside.
Using a double boiler (I use a stainless
steel bowl over a pot of simmering water),
melt the butter over a gentle heat then
whisk in the flour, espresso powder
and cocoa powder. Add the milk and
Allow to cool down before using - it will
store for up to 2 weeks covered in the
refrigerator.
Warm the caramel up for a few seconds
before pouring over your soufflés or just
devour the sauce on its own poured over
ice cream. o
40g butter
3 tablespoons flour
1 teaspoon espresso powder
2 tablespoons dark cocoa powder
sugar and continue whisking over gentle
heat until the mixture thickens to
LIQUORLAND PICKS
a custard-like consistency.
De Kuyper
Remove from the heat, add the
Crème De Cacao
300ml whole milk
chocolate and leave it to sit for a minute
Brown, 500ml,
to melt before stirring to combine. Whisk
until smooth then add the egg yolks and
whisk again.
In a separate bowl whisk the egg whites
with a pinch of salt to firm peaks.
Fold the chocolate sauce gently into the
egg whites. Spoon the mixture into the
4 cup caster sugar
RRP $34.99.
120g dark chocolate, chopped into
JAMESON Malibu, 700ml,
RRP $29.99.
small chunks
DE KUVPE
ALIB
5 eggs, separated
1 tablespoon whisky
Jameson Irish
Whiskey, 700ml,
RRP $39.99.
sea salt
whipped cream or mascarpone (optional)
70 Liquorland Toast | toastmag.co.nz
