So when my darling husband finally caved and allowed me to buy four little soufflé dishes yesterday. I was thrilled to have a new challenge, considering I had never even had a soufflé, let alone made one!
I scoured the Internet for the perfect recipe and I found a chocolate one that I figured I could make "mine" with little affect on the end result.
The recipe called for diced bittersweet chocolate squares- which I had none of- so I used 1/3 cup of Pure Dutch Cocao powder (like literally- we bought this stuff in Belgium last year!!) and whisked in Trader Joe's gluten free/ lactose free creamer until it was a creamy consistency then set a side whilst I got busy making egg whites peak.
The secrete to making egg whites peak is to have them at room temperature and to add a dash of salt. I used a hand held mixer with a whisk attached and beat the eggs on medium for about 10 minutes.
Once the egg whites are stiff its all about technique of "folding." I personally find it easiest to use a spatula and go slow. Very slow.
The best way I can describe how to fold is to scoop out the whites and place them on top of the chocolate mixture-gently. Then "cut" the chocolate while gently flicking your wrist as you bring the chocolate to the top and folding it over the whites. The secret to a fluffy soufflé really is just patience I think.
So after all the mixing, folding, taking pictures and answering stupid questions of "why are you taking pictures of your food" I was ready to pour into the soufflé dishes.
I filled them pretty full and then placed the cups on a stone dish since my metal cookie sheets are cheap and tend to pop in the oven. I didn't want any lopsided deflated desserts after all that hard work.
After a quick bake in the oven my little treasure cups where ready. I must say, all that hard work was worth it. I think they turned out heavenly.
No comments:
Post a Comment