Jackie: Souffle Froid Au Chocolat Recipe
The following recipe for Souffle Froid Au Chocolat is another recipe for the personal files of Jacqueline Kennedy Onassis found on the JFK Library and Museum. Please visit the site to find the digital copies of the recipes.
Jackie: Souffle Froid Au Chocolat Recipe
Jackie: Souffle Froid Au Chocolat Recipe
Jackie: Souffle Froid Au Chocolat
A recipe for Souffle Froid Au Chocolat from the personal files and recipes from Jacqueline Kennedy Onassis for the Oscar nominated movie, Jackie starring Natalie Portman.
Ingredients
- 1 envelope unflavored gelatine softened in 3 tbsp cold water
- 2 squares unsweetened chocolate
- 1/2 cup confectioner's sugar
- 1 cup milk
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups heavy cream
Instructions
- Melt chocolate squares over hot (not boiling) water. When entirely melted, stir in the confectioner's sugar, mix well. Heat milk just enough so that a film shows on the surface, then stir it into the melted chocolate slowly and thoroughly. Cook stirring constantly, until the mixture reaches the boiling point. Do not boil, however.
- Remove from the heat and mix into it the softened gelatin, the granulated sugar, vanilla extract and salt. Put in the refrigerator and chill until slightly thick. Then beat mixture until it is light and airy looking. In a separate bowl beat heavy cream until it holds a shape, then combine the two mixtures, pouring into a 2-quart shuffle dish or serving bowl. Chill 2 or 3 hours in refrigerator or until ready to serve.
