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A Wonderful Valentine’s Recipe from The Empress

Red Velvet Souffle

Reel in your Valentine with this decadent Red Velvet Souffle

Things are hopping at The Empress for Valentines!  And this morning Sharon went on KARK  TV with Matt Mosler and talked about the great special packages available for this most Romantic of special days.  She presented a decadent recipe for “Red Velvet Souffle’ ” both on KARK Channel 4 and KATV Channel 7 on Saturday.  See that great recipe below.

We still have a few rooms with hydro massage showers and” jacuzzis” available for this Valentines Day.  And since everyone is so busy with little time to do the extras, Annette and Deborah can take care of all kinds of details like champagne, a beautiful Valentine box of chocolates and romantic votive candles to set the stage for that last minute getaway.  Since The Empress of Little Rock was named the #4 most Romantic Bed and Breakfast in America just last fall, let us show you what romance means.   We can even line up a romantic carriage ride through the beautiful Quapaw Quarter Historic District or a couples double massage right in your own room.

Here’s that great recipe:Red Velvet Soufflés With Whipped Sour Cream1 Tbsp butter

3 Tbsp. granulated sugar

1 (4-oz.) bittersweet chocolate baking bar, chopped

5 large eggs, separated

1/3 cup granulated sugar

3 Tbsp. milk

1 Tbsp. red liquid food coloring

1 tsp. vanilla extract

Pinch of salt

2 Tbsp. granulated sugar

Powdered sugar

Preheat oven to 350 degrees. Grease bottom and sides of 6 (8-oz.) ramekins with butter. Lightly coat with 3 Tbsp. sugar, shaking out excess. Place on a baking sheet.   Microwave chocolate in a large microwave-safe bowl at HIGH 1 minute to 1 minute and 15 seconds or until melted, stirring at 30-second intervals. Stir in 4 eggs yolks, ¼ cup sugar, and next 3 ingredients. (Discard remaining egg yolk.)

Beat 5 egg whites and salt at high speed with a heavy-duty electric mixer until foamy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Fold egg white mixture into chocolate mixture, one-third at a time. Spoon into prepared ramekins. Run tip of thumb around edges of ramekins, wiping clean and creating a shallow indention around edges of mixture. (This will help the soufflés rise.)

Bake at 350 degrees for 20 to 24 minutes or until soufflés rise and are set. (A long wooden pick inserted in centers will have a few moist crumbs.) Dust with powdered sugar; serve immediately with whipped sour cream.

Whipped Sour Cream    Makes about 2 cups

¼ cup whipping cream, ½ cup sour cream, 2 Tbsp. sugar

Beat together all ingredients at medium to high speed with a heavy-duty electric stand mixer 45 seconds or just until lightly whipped and pourable. Serve whipped sour cream immediately.

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