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Soufflé surprise: Springy recipes that are easier than you think!

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Springy oozy soufflés are easier to make than you think – follow these instructions to the letter and you won’t go wrong.

Chocolate rum soufflé
Serves 2

• 4 oz plain chocolate
• 2 tbsp rum
• 4 egg yolks
• 6 large egg whites
• Icing sugar to garnish
• 10 fl oz double cream

Place a baking sheet in the oven and preheat to 200ºC. Break the chocolate into a mixing bowl and   add the rum. Place the bowl over a saucepan of water that has just boiled. Once the chocolate is soft, beat with a wooden spoon until smooth. In a small basin, whisk the egg yolks and stir into the chocolate. In another bowl, whisk the egg whites until stiff, then fold them gently into the chocolate mixture with a metal spoon. Pour into a buttered 2-pint soufflé dish and bake on the preheated baking sheet for 20 minutes, until the soufflé is springy to the touch. Dust with icing sugar and serve with the cream in a jug to pour on separately.


Spicy crab soufflé
Serves 4

souffle recipe

• 1 ½ oz butter
• 1 ½ oz flour
• 5 fl oz single cream
• 5 fl oz milk
• 1 tbsp onion, grated
• 2 tbsp parmesan cheese, grated
• ½ tsp dry mustard powder
• 3 tbsp parsley, chopped
• 1 ½ tsp anchovy essence
• 2 tsp lemon juice
• Cayenne pepper to taste
• 5 egg yolks
• 8oz cooked crabmeat
• 6 egg whites

Place a baking sheet in the oven and preheat to 200ºC. Melt the butter in a saucepan and stir in the flour, cook for 2 minutes. Add the cream and milk a little at a time, stirring after each addition. Bring to the boil and, still stirring, simmer for a minute or two. Remove from the heat and stir in the rest of the ingredients except for the egg whites. Next, whisk the egg whites until stiff, and fold them into the crab mixture with a metal spoon. Then, pour the mixture into a buttered 4-pint soufflé dish, and place the dish on the preheated baking sheet. Bake for 45 to 50 minutes – if the soufflé is getting too brown after 30 minutes, cover it with foil.


Broccoli cheese soufflé
Serves 4

souffle recipe

• 1 lb broccoli
• 1 oz butter
• 2 tbsp plain flour
• 5 fl oz milk
• 2 oz cheddar cheese, grated
• ¼ whole nutmeg, grated
• Cayenne pepper to taste
• 2 large eggs
• 4 egg whites
• 1 tbsp parmesan cheese, grated

Place a large roasting tin, filled with 1½ inches of water, in the oven and preheat to 200ºC. Simmer the broccoli in a pan until soft. Drain, then mash to a pulp with a large fork. Melt the butter in a saucepan and stir in the flour. Once it’s smooth, gradually add the milk, stirring after each addition, to form a thick, glossy paste. Turn down the heat and mix in the cheddar. Empty the cheese mixture into the broccoli pulp, season, and add the nutmeg and cayenne. Separate the eggs, then mix the 2 yolks into the broccoli. Whisk the 4 egg whites until they stand up in peaks. Gently fold 1 tablespoon into the broccoli mixture with a metal spoon, then fold in the rest, a quarter at a time. Spoon the mixture into a buttered 2-pint soufflé dish and sprinkle with parmesan cheese. Place the dish in the preheated roasting tin and bake for 30 to 35 minutes.


Photos courtesy of www.wikimedia.org

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