There is a really nice 3 course meal on-line - here is the dessert as a sneak preview....
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[FONT=Verdana, Arial, Helvetica, sans-serif]Chocolate & apricot souffles[/FONT][/FONT][FONT=Verdana, Arial, Helvetica, sans-serif] [/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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INGREDIENTS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1oz/28g cocoa powder
14fl oz/397ml skimmed milk
3 eggs
1 tsp vanilla essence
4 tbsp artificial sweetener
1 sachet gelatine
3½oz/100g canned apricots in juice
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INSTRUCTIONS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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1. Line 4 ramekins with greaseproof paper, leaving a collar 2in/5cm above the rim. Secure with rubber bands.
2. Sift the cocoa powder and place with the milk in a pan. Bring to the boil, whisking frequently, then reduce the heat to low.
3. Separate the eggs and beat together the yolks, vanilla essence and sweetener until fluffy. Pour over the milk mixture, whisk until thickened then remove from the heat.
4. Place the gelatine in a bowl with 3 tbsp water. Leave until absorbed. Place the bowl over a pan of simmering water and heat until the gelatine dissolves. Retain an apricot for garnish and drain and chop the rest. Stir into the milk mixture with the gelatine and leave until it begins to set.
5. Whisk the egg whites until stiff and carefully fold into the milk mixture with a metal spoon. Divide the mixture between the ramekins, level the tops and chill until set. To serve, remove the collars and slice the remaining apricot for garnish.
[FONT=Verdana, Arial, Helvetica]INFORMATION[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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Unless stated, for Extra Easy count the lower Syn value.
3 Syns on Green choice
3 Syns on Original choice
3 Syns on Extra Easy
Serves 4

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TIPS[/FONT][FONT=Verdana, Arial, Helvetica][SIZE=-2]
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Try adding a dash of rum (2½ Syns per 25ml) to the chocolate mixture for a tasty alternative.
This recipe is not suitable for home freezing.
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