Review of last recipe - Lamb Stew (photo above) - Not a very appetizing looking photo. Ended up finding lamb stew pieces on the bone, and also substituted most of the water with chicken broth.  It was a serviceable stew, but like I said, not really what I want to eat in August.

TODAY'S RECIPE - CHOCOLATE CHIP-BRANDY SOUFFLE
From Family Circle Magazine ...had to go to a dessert as I'm getting tired of lamb.

Serves 8

6 eggs, separated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk
1/4 cup brandy
1 tsp vanilla
1/4 tsp salt
1 cup heavy cream
6 squares semisweet chocolate, grated

Measure off a length of aluminum foil long enough to encircle a 4-cup souffle dish.  Fold in half lengthwise. Fasten to dish with tape or string so collar is about 6 inches higher than rim.

Beat egg yolks slightly in saucepan.   Stir in gelatin, 1/2 cup of the sugar and the milk.  Cook over low heat; stirring constantly until gelatin is completely dissolved and mixture thickens slightly and coats a metal spoon. Remove from heat and stir in brandy and vanilla.

Beat egg whites and salt in a large mixing bowl until foamy. Beat in remaining sugar, a tablespoon at a time, until meringue forms soft peaks. Beat cream in another bowl until stiff.

Stir 1/4 of the meringue into the egg yolk mixture.  Gently fold egg yolk mixture, whipped cream and grated chocolate into remaining meringue. Pour mixture into prepared dish.  Refrigerate at lest 4 hours or until set. Remove collar.  Garnish with chocolate.