To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top.
Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin
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Jacques Pépin Celebrates! |
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| Chocolate-Espresso Soufflé with Armagnac Crème Anglaise: Step 11 |
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To serve: When soufflé is done, sprinkle with confectioner's sugar. Spoon 1/4 c. of Armagnac crème anglaise onto each plate, then put a portion of the soufflé on top. Recipe courtesy of Alfred A. Knopf, ©2001 Jacques Pépin |
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