enero 13, 2009

soufflés

Soufflé is one of the most recognizable french food inventions, it is very simple to prepare, but of course soufflé has a reputation of being difficult, but it is not, just make sure to pay full attention when you bake it and serve immediately, because they tend to fall rather quickly, but even if they do they'll still taste great, so don't worry and go for it.

5 Soufflé Recipes:

Chocolate Souffle

Ingredients

-1/3 cup sugar plus additional for sprinkling

-5 oz bittersweet chocolate (not unsweetened), chopped (141 gr)

-3 large egg yolks at room temperature

-6 large egg whites

Preheat oven to 375°F. Generously butter soufflé dish and sprinkle with sugar, knocking out excess.
Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth. Remove bowl from heat and stir in yolks (mixture will stiffen).
Beat whites with a pinch of salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add 1/3 cup sugar, a little at a time, continuing to beat at medium speed, then beat at high speed until whites just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.
Spoon into soufflé dish and run the end of your thumb around inside edge of soufflé dish (this will help soufflé rise evenly). 5. Bake in middle of oven until puffed and crusted on top but still jiggly in center, 24 to 26 minutes. Serve immediately.

recipe by yenic

Pear Soufflè

Ingredients

4 large and not very mature pears
1 egg separated
1 tbsp butter, softened
50 gr. brown sugar
1 tsp pear flavored liqueur (or lemon flavored )
1 tbsp cornstarch
1 tsp pure vanilla extract
ground cinnamon
1 tbsp raisins
a handful of chopped nuts
confectioners' sugar

Preheat oven to 375°F.
Cut the pears in half and remove the seeds. Using a teaspoon, remove the center of the fruit and pour it into a dish. Mush it with a fork or blend it with the food processor, add the liqueur and whisk, set aside.
In a mixing bowl beat the butter with the sugar until creamy. Add the egg yolk and whisk. Add the cornstarch, the pure vanilla extract, the raisins and the nuts. Stir to combine and add the pear pure.
Beat the egg white until very stiff, then add it to the pear mixture very carefully. Fill the pears with this mixture, sprinkle with cinnamon and pour into the preheated oven. Bake about 30-35 minutes. The top of the soufflè will be dark brown. Remove from the oven and chill about 5-6 minutes. Pour into a serving dishes, dust with confectioners' sugar and serve.

Recipe by zoridream

Carrot Soufflè

Ingredients

80gr. all-purpose flour
80gr. white sugar
2 eggs, separated
30 gr. butter, melted
1 large carrot, peeled and grated

for decorating:

2 carrots
1 tsp butter
1 tbsp white sugar
some fresh parsley
confectioners' sugar

Preheat oven to 180°C. Lightly grease 6 souffle dishes. Beat the egg whites until stiff. In a large mixing bowl beat the egg yolks with the sugar until mixture is fluffy and white in color. Add half of the beaten egg whites and stir carefully. Sift the flour upon the mixture and let it fall into the bowl with the mixture like a "rain". Stir to combine. Add the melted butter and the remaining egg whites. Do not over mix. Add the grated carrot. Pour into the prepared dishes and bake about 20 - 25 minutes.
Meanwhile, combine the butter, the sugar, the carrots and 400ml water in a deep saucepan, bring to a boil and cook at high medium heat until carrots are tender. Dry the carrots and allow to cool. Wash and dry the parsley leafs.
Garnish the each souffle with half carrot, parsley leafs and dust with confectioners' sugar.

Recipe by zoridream

Souffle Cheesecake - Green Tea Swirl

Ingredients

300g Cream Cheese
50ml Milk
90g Sugar
3 Egg Yolks
30g Corn Starch
3tbs Lemon / Lime Juice
1tbs Cointreau (optional)
3 Egg Whites
Green Tea Powder

Optional : I use left-over sponge cake as the base, you can also use crushed biscuits, or even sponge fingers. Of course you don't have to use bases, they will work fine without.

Prep work :

To make life easier, I beat the egg whites + half of the sugar first before I do the rest (as we all know, everything must be clean and dry or they'll act up!). Whip them up until they just form soft peaks.

How to Make :

Cream the cream cheese, and add in the milk. Mix well.
Mix in half the sugar.
Add in the egg yolks, one by one and mix well at each addition.
Mix in the corn flour (try not too overbeat)
Add in the lemon juice & Cointreau.
With a metal spoon (metal keeps the air bubbles intact) mix in a little bit of the whipped egg whites, mix thoroughly (no need to be careful at this point , as this will actually make adding the rest of the whites easier).
Add in the remainder of the whites, mix in lightly (cutting & folding action time !) but quickly. Don't over-mix.
Take a table spoonful of the mixture and mix in green tea powder. Set aside.
Press your base (sponge, etc) onto the bottom, then pour the cream cheese mixture on top.
Make dots on top with the green tea mixture, and do some swirls, etc.
Place into 180 C oven ( I forgot to time the baking time :P If you use a mini ring like I did, bake until cracks forms. Ideally you would wait until it's slightly golden on top, but tiny cakes will be dried out by then).

I found that if you leave the cakes to cool slightly in the oven (switched off), the cake doesn't collapse as much ^_^

Recipe by monica

Sweet Corn Souffle

Ingredients

½ c melted butter 2 lightly beaten eggs 1 8.5 oz package of Jiffy cornbread mix 1 can of whole kernel corn 1 can of cream-style corn 1 c. sour cream.

Inspired by A Love Affair with Southern Cooking and the Semi-Ho

Preheat oven to 350.

In a large bowl, stir together: ½ c melted butter, 2 lightly beaten eggs, 1 8.5 oz package of Jiffy cornbread mix, 1 can of whole kernel corn, 1 can of cream-style corn, and 1 c. sour cream.

Pour into a lightly greased 9x9" baking pan.

Bake for 45 minutes.

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