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Syrup Soufflé Place 20g Butter and 25g Dark Chocolate into a bowl, and melt over a saucepan of boiling water, ensuring the bottom of the bowl doesn't touch the water.Combine one egg and 20ml of Rose Syrup (Lavender is also great) in a bowl and whisk until frothy.Fold 20g of sifted self-raising flour into the egg mixture, and then whisk until smooth and frothy once more.Add the melted chocolate mixture and then lightly mix and whisk one final time. Pour into a Ramekin dish and place in a…

Le Creuset of America Stoneware Souffle Dish, 2 1/2-Quart, Marseille ^^ Details can be found at : Ramekins and Baking

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