easy soufflé – My Whisk and I

This recipe makes 6 individual soufflés.

50g butter, melted
140g chocolate, chopped
30ml sour cream
10ml vanilla
4 eggs, separated
2 egg whites
a pinch of cream of tartar
a pinch of salt
45ml sugar

Preheat your oven to 200℃.
Place 6 ramekins on a baking sheet, brush the insides evenly with the melted butter and dust with some sugar, making sure you cover the bottom and sides of each ramekin. Set aside.
Add the chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt.
Take the bowl from the heat, add the sour cream and stir through.
Add the vanilla and stir through.
Now add the egg yolks, one at a time and stir to combine. Set aside.
Add the 4 + 2 egg whites to a clean mixing bowl, sprinkle the cream of tartar and salt over and whisk until soft peaks form.
Add the sugar a teaspoonful at a time while whisking continuously.
Fold a third of the egg white mixture into the chocolate with a metal spoon.
Now add the rest and gently for into the chocolate mixture. Do not over mix but do get rid of white streaks in the mixture.
Fill each ramekin. Gently run your thumb around the inside of the ramekin to create a small well.
Bake the soufflés for 12 minutes.
Dust with icing sugar and serve immediately.

This is an easy soufflé, packed to the brim with flavour!

75ml flour
250ml milk
a pinch of nutmeg
5ml salt
4 eggs, separated
250ml Gruyére cheese, grated
250ml cream
5ml dried tarragon
rocket leaves
15ml olive oil
5ml lemon juice
a pinch of salt

Preheat your oven to 190℃ and brush 6 heatproof ramekins with sunflower oil – be generous!
Add the flour to a small saucepan but do not place it on the heat.
Drizzle in some milk to form a paste.
Place the saucepan on medium heat and slowly drizzle in the rest of the milk while whisking continuously.
Simmer the mixture while stirring for about 3 minutes – you want the mixture to be very thick.
Take the saucepan from the heat and add the nutmeg and salt and mix through.
Allow the mixture to cool until it is warm to the touch but not burning your finger.
Add the egg yolks one at a time and stir until incorporated.
Stir in the cheese and put aside.
Beat the egg whites to medium-stiff peaks and fold it into the cheese mixture.
Spoon the batter into the ramekins.
Place the ramekins in a roasting tin and fill the tin about 2-3cm deep with hot water.
Bake the soufflés for 20 minutes.
The soufflés will deflate once you take them from the oven, but do not panic!!
Turn your oven down to 180℃.
Spray a baking sheet with cooking spray and unmould the soufflés – they are now upside down…
Pour the cream into a small saucepan and add the tarragon.
Bring the cream to a boil, turn off the heat and allow to stand for about 10 minutes.
Spoon the cream onto the soufflés and bake them for another 15 minutes.
Serve immediately with a side of rocket dressed with olive oil, lemon juice and salt.

Tag: easy soufflé

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