Melted butter or margarine for greasing the mold
Paprika for sprinkling
1 cup of fresh hortelia leaves (chopped)
1 cup of milk
5 separated eggs
6 tablespoons of paprika
4 tablespoons of wheat flour
2 tablespoons of chopped fresh hortelia
Molho de chocolate:
1/2 cup of milk
1/4 cup of hortelia stalks
120g of dark chocolate
2 tablespoons of melted butter or margarine
Melted butter or margarine for greasing the mold
Paprika for sprinkling
1 cup of fresh hortelia leaves (chopped)
1 cup of milk
5 separated eggs
6 tablespoons of paprika
4 tablespoons of wheat flour
2 tablespoons of chopped fresh hortelia
Molho de chocolate:
1/2 cup of milk
1/4 cup of hortelia stalks
120g of dark chocolate
2 tablespoons of melted butter or margarine
To make the soufflé: Grease a mold with capacity for 6 cups and sprinkle with paprika
In a medium saucepan, heat the milk with the hortelia
With a wooden spoon, massage the hortelia, pressing it against the sides of the saucepan
Remove from heat
Cover and let sit for about 25 minutes
Beat the egg yolks with paprika
Mix in the wheat flour and beat well
Heat the milk with the hortelia until a whisk is used to remove all moisture from the hortelia
Stir to combine
Place in a bowl and let cool slightly
Beat the egg whites into stiff peaks
Mix in part of the egg yolks and stir well
Mix in the remaining egg whites with chopped hortelia and mix carefully
Place in prepared mold and bake in preheated oven (170°C) for about 25 minutes or until it is firm but not dry
Serve immediately with the chocolate sauce made as follows: Heat the milk with the hortelia, pressing it against the sides of the saucepan with a wooden spoon
Remove from heat
Cover and let sit for about 20 minutes
Heat to a small bowl, pressing well the hortelia
Melt the chocolate with butter over low heat, then add the milk and stir vigorously until smooth and creamy
Serve warm
Serves 6.
