Piece of cake! Make chocolate soufflé, shortcake with ease

Intimidated to try making an elaborate dessert? Colin Bedford, executive chef of The Fearrington House in North Carolina, shares his easy-to-make recipes for chocolate soufflé and strawberry shortcake.

Strawberry shortcake Jell-O with Greek yogurt and lemon

Ingredients

    • 3 cup strawberry puree
    • 1 cup water
    • 4 ounces sugar
    • 1 vanilla bean, scraped and halved
    • 11/2 tablespoon unflavored powdered gelatin
    • 1/2 cup butter
    • 1/4 cup sugar
    • 1/2 cup all purpose flour
    • 1/3 cup cornstarch
    • 1/2 cup oatmeal
    • Pinch of Salt
    • 1 cup lemon juice
    • 4 eggs
    • 1 1/4 cup sugar
    • 3/4 cup Butter
    • 1 cup Greek yogurt
    • 1 cup angel food cake, diced into 1/2" pieced, toasted

Preparation

Baking Directions:

Fearrington's chocolate soufflé with bitter chocolate sauce and whipped cream

Ingredients

  • For the soufflé base:

    • 24 ounces 100% chocolate
    • 4 cups 2% milk
    • 5 tablespoons of cornstarch
    • 2 cups egg whites (approximately 12 eggs)
  • For the chocolate sauce:

    • 4 cups heavy cream
    • 8 oz 100% chocolate
    • 1 1/4 cup sugar
  • For the whipped cream:

    • 2 cups heavy cream
    • 2 tablespoons of confectioners
    • 1 vanilla bean
    • 1 cup granulated sugar

Preparation

Baking Directions:

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