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Friday, May 25, 2007

At play with Souffle


I have always wondered what souffle is and how it tastes like. It's a dessert often served in an expensive restaurant, frequently mentioned in romance novels and love stories. As Wikipedia, an online dictionary defines it...

"A soufflé is a light, fluffy, baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.

Every soufflé is made from 2 basic components:

1. a base of flavoured cream sauce or purée
2. beaten egg whites.
The base provides the flavour and the whites provide the "lift". Common varieties for the base include cheese, chocolate, and lemon (the last two used for desserts, with a good deal of sugar). When it comes out of the oven, a soufflé is generally very large and fluffy, and will "fall" after 20 or 30 minutes (as risen dough does).

Soufflé can be made in containers of all shapes and sizes but it is traditional to make soufflé in "soufflé cups" or ramekins"


I have googled the recipes and learnt up some basic techniques in making this delish dessert, with my prized possesion french made blue ramekins out of my cabinet, I attempted the souffle experiment. Here is my version of the recipe, the ingredients are what I had in hand at that point of time.

Chocolate Souffle

200ml Chocolate Milk( any carton brand would do)
2 Tablespoon castor sugar
Half tablespoon of all purpose flour
1 tspoon table margarine
3 egg yolks
1 egg white
110gm cooking chocolate(melted)
A pinch of salt
Some icing sugar to decorate and some stickos.

Heat half of the chocolate milk and sugar til it dissolves. Remove from heat and whisk the flour into the mixture. Put the rest of the milk and salt. Heat up again stirring constantly. When bubbles beginning to form, remove from heat and let it rest for 1 minute or so. Whisk in the melted chocolate and stir in the egg yolks one at a time, adding the margarine simultaneously. In another bowl beat egg white till it is stiff, it doesnt spill off even if you put it above your head, and fold in the beaten egg white into the chocolate mixture bit by bit without over doing it. Divide into 4 ramekins, fill it up to 3/4 and bake at 180 celcius for 25 minutes or till it all puffed up and fluffy.
Caution:Do not open your oven door halfway through the baking!
Verdict: Smooth, light and chocolatey.

4 treats:

Salina said...

Dear Wiz,

Your french liason with the souffle is a worthy attempt! It's definitely delicious. I've eaten some in the UK - you know me and my penchant for sweet delicacies. Since you mentioned about your priced possession the blue ramkins (your fav. colour), i am wondering if is it so difficult to get them in Malaysia.

Wiz said...

No, it's not difficult to get the ramekins here. But to find ones in blue is! I bought those in France at a warehouse store of some sort. My french is not good, so I wont attempt to even spell the name of the shop here. Do give this recipe a try, I have made it easy for everyone to try. And you can sit by that french window of yours scooping this smooth creamy homemade souffle!

Salina said...

Your france trip - was it part of the whirlwind Europe trip that you took sometime ago. Wow, i admire the fact that you had time to browse those shops and managed to buy those ramekins. Since i am in the UK i will try to find some in blue colour as well. What are they made of - clay or porcelain?

Wiz said...

Porcelain I think. It was a big warehouse, and I acquired quite a number of out of this world items there. Yes, you should go round and look for these kind of shops, you'll never know what you'll find. It's an adventure on its own, well to me at least, to my husband it's something he chose not to remember...all those endless walking looking for nothing in particular! ha ha ha.