Palo Vanilla Sauce Recipes

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PALO CHOCOLATE SOUFFLé



Palo Chocolate Soufflé image

A delicious dessert from the adults-only restaurant Palo on Disney Cruise Line ships. See also Palo Vanilla Sauce

Provided by coconutcream

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1 tablespoon butter, plus more for greasing souffle cups
6 tablespoons sugar, plus more for dusting souffle cups
1 cup milk
3 tablespoons all-purpose flour
3 tablespoons Dutch-processed cocoa powder
2/3 cup semisweet chocolate (2 oz.) or 2/3 cup bittersweet chocolate, melted (2 oz.)
4 eggs, separated

Steps:

  • Preheat oven to 350°. Set a full kettle of water on to boil.
  • Butter six 4-ounce soufflé cups and coat with sugar; set aside.
  • Bring milk to boil in small saucepan. Meanwhile, melt butter in medium saucepan over medium heat. Add the flour and cocoa to butter and heat with a whisk until it has a smooth, paste-like consistency. Reduce heat and cook for 1 minute.
  • Slowly add hot milk, whisking until smooth, then blend in melted chocolate. Let cool for 5 minutes, then stir in egg yolks.
  • Beat egg whites in separate bowl until frothy. Slowly add sugar, 1 tablespoon at a time until glossy peaks form. Stir a heaping spoonful of egg whites into the chocolate, then fold in remaining whites until just combined.
  • Pour the batter into prepared soufflé cups. Place cups in large baking dish and add enough boiling water to reach halfway up the sides of the soufflé cups.
  • Bake for 20 minutes. Serve immediately with warm Vanilla Sauce.

Nutrition Facts : Calories 234.1, Fat 14.8, SaturatedFat 8.2, Cholesterol 151.8, Sodium 84.4, Carbohydrate 23.4, Fiber 3.4, Sugar 13, Protein 8.4

PALO VANILLA SAUCE



Palo Vanilla Sauce image

The finishing touch for a delicious dessert from the adults-only restaurant Palo on Disney Cruise Line ships. Serve with Palo Chocolate Soufflé.

Provided by coconutcream

Categories     Sauces

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

1 1/4 cups heavy cream
1/4 vanilla bean, split lengthwise
3 tablespoons sugar
2 small egg yolks

Steps:

  • Bring heavy cream and vanilla bean to a low boil in a saucepan over medium heat.
  • Combine sugar and egg yolks.
  • Add 2 spoonfuls of boiling cream to egg mixture and stir well, then pour back into the remaining cream and continue to cook over low heat, stirring constantly for 3 to 4 minutes.
  • Serve warm with Palo Chocolate Soufflé.

Nutrition Facts : Calories 210.9, Fat 19.6, SaturatedFat 11.9, Cholesterol 127.4, Sodium 21.1, Carbohydrate 7.9, Sugar 6.4, Protein 1.8

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