Sweet Bread Picnic

Souffle is a delicate dish that is prepared with precision. It is a tasty bread that can be seasoned with various spices. Here is the yummy recipe:

• Cooking spray
• 4-5 tablespoons sugar divided
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons Dutch process cocoa powder or unsweetened cocoa powder
• 2 tablespoons milk
• 1/4 teaspoon vanilla
• 1 large egg white
• Kahlua Whipped Cream

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon Kahlua

• Preheat the oven to 350°.
• Lightly coat two 6-ounce ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar, turning to coat all sides.
• Whisk together 2 tablespoons sugar, flour, cocoa powder, and milk in a small saucepan over medium heat. Cook and stir for a couple of minutes until the sugar has melted and the mixture is smooth. Remove from heat and cool for 4 minutes, then stir in the vanilla.
• While the mixture cools, beat the egg white at high speed until soft peaks form. Add 2 tablespoons sugar, 1 teaspoon at a time, and beat until there are stiff peaks (do not over beat).
• Gently fold half the beaten egg whites into the chocolate mixture; then gently fold in remaining egg whites.
• Spoon the batter into the prepared ramekins. The ramekins should be filled at least three-quarters full. Tap them gently a couple of times to level the batter.
• Place the ramekins on a baking sheet and bake in for 15 minutes or until puffy and set.
• Remove from the oven and dust lightly with powdered sugar. Serve immediately with whipped cream and fresh raspberries, if desired.

Whipped Cream

• While you prepare the batter, place a metal mixing bowl and beaters into the freezer (about 10 minutes).
• Remove the bowl and whisk from the freezer. Add the powdered sugar and heavy whipping cream to the bowl.
• Beat on high with an electric mixer until stiff peaks form. Slowly add the Kahlua until incorporated. Refrigerate until ready to serve.

Strawberry Souffle

Chocolate Souffle

Super Yummy Picnic!