Three Things; Monday Lunch – Retro Carnation Milk Chocolate “Soufflé”
The Monday lunch recipe today is a wonderful retro find from ‘The Carnation sure-to-please family cookbook’. The recipe is delightfully simple and utterly delicious but somewhat bafflingly called a soufflé. It requires no cooking and is simplicity itself to make.
The recipe in the book calls for lemon jelly, but we only had raspberry in the house so substituted for that and have to say the raspberry and chocolate combination was yummy.
You will need…
1 pack of jelly (crystals or cubes is fine)
110g 4oz plain chocolate
4 tablespoons of water
Tin of carnation condensed milk
Decorations of your choosing (the recipe says chocolate drops and walnuts, we used chocolate drops and fresh raspberries)
A sheet of grease proof paper and a 5″ soufflé case (we didn’t have a soufflé case so we used a larger bowl instead)
* tie the greaseproof paper around the outside of your soufflé case so it rises two inches (5cm) above the rim.
* dissolve the jelly in a small amount of boiling water and then make up to half a pint with cold water and allow to cool.
* heat the chocolate and water on a low heat in a pan until melted, or zap in the microwave in 30 second bursts until melted, allow to cool slightly.
* whip the Carnation until it is thick.
* whisk the jelly into the Carnation and then fold in the melted chocolate.
* pour the mixture into the prepared tin and pop in the fridge to chill and set.
* when set removed the paper and decorate the sides and top with your chosen decorations.
This is what our version looked like, it was fantastically delicious!
And this is what it should have looked like (centre), altogether more impressive. Next time we make it we will endeavour to find a smaller vessel and have the mixture rise majestically from it like this version.
Why not try the recipe and post us a picture of your success? It is really, truly delicious.