Recipes by Exceutive Chef Annie Cuggino
Q Restaurant & Bar
www.q-portland.com
Photography by David L. Reamer
SOUFFLE
2 egg whites
2 tbsp sugar
2 tbsp Abacela port
1 egg yolk
1 tbsp chocolate
Whip whites and sugar to medium soft to medium peak.
Whisk together port, yolk and chocolate.
Add in ¼ of the whites to chocolate and mix well.
Fold in the rest of the whites until well incorporated.
Pour into sugared ramekin, shape and bake in water bath for 30 minutes at 350.
SOUFFLE SAUCE
1 cup cream
1/4 cup Abacela port
1/3 cup chocolate
Bring port and cream up to a boil.
Pour over chocolate.
Let sit 5-10 minutes, then stir until fully incorporated.
