Mishnah Berurah Tiferet
By: Esther Sassoon
With Pesach coming up, everyone is busy looking for gluten-free recipes that actually taste good. This soufflés are so good you might find yourself making this recipe all year round!
1 1/2 cups chocolate chips
3/4 cup oil
1/4 cup cocoa
4 large eggs
1/3 cup sugar
1 tsp vanilla
1/2 cup pecans finely ground
1.Over a low flame, melt chocolate chips and oil,
stirring constantly to prevent burning. Add cocoa.
Stir until smooth.
2.Set aside until cool.
3.In an electric mixer, beat eggs and sugar for five minutes. Stir in vanilla. Beat in cooled chocolate mixture. Fold in pecans.
4.Pour into ramekins dusted with oil and sugar.
Bake for 12 minutes. The center should be
1/2 cup chocolate chips
1/2 cup pareve whipping cream unwhipped
1.Melt chocolate chips and whip together
over a low flame. Stir constantly.
2.Set aside until ready to serve.
3.Reheat before serving.
4.Spoon on top of soufflés.
1 If you do not want to invest in Kosher for Passover ramekins, the disposable ramekins work beautifully.
2 If you are freezing this dessert, freeze the sauce separately in a small disposable tin and reheat covered in the oven on 300 degrees.
3 Use good quality chocolate chips (at least 60% cacao) for a richer taste.
Cappuccino Ice Cream
4 eggs separated
2 tsp vanilla
2 small containers whipping cream
1 cup sugar
2 tablespoons instant coffee granules
1.In an electric mixer, beat egg whites for five minutes.
Add sugar and whip for another five minutes,
until stiff peaks form.
2.Pour coffee and vanilla into egg yellows and beat
into egg white mixture. Pour into a separate bowl.
3.Whip up whipping cream. Gently fold cream into egg mixture. Freeze for two hours.
4.Remove ice cream from freezer and remix.
This will keep the ice cream from separating.
5.Freeze until ready to serve.
Esther Sassoon, professionally trained event planner and pastry chef, has been sweetening events for the last 6 years. She is available for dessert demos and classes. Esther can be reached at firstname.lastname@example.org or by phone – 347 421 5739.