Thursday, September 16, 2010

Souffle Waits for Nobody

Souffle is a nice, airy dessert, made primarily from egg whites whipped to soft peaks. This was my first attempt at souffle. All in all it came out well, but I will make a few adjustments next time; I'll share those changes here. Since souffle must go from oven to table in less than 90 seconds, lest you risk deflation, I made only two souffles. This dessert seems easy, but takes multiple tries to master.

The recipe I used came from


  • 1- Heat oven to 375° F. Use 1 tablespoon of the butter to grease two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
  • 2- In a double boiler, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
  • 3- In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins. Tap mixture down to ensure there is enough in the ramekin. (The recipe can be made to this point up to 1 day ahead. Cover with plastic wrap and refrigerate.)
  • 4- Bake until puffed and set- about 14 minutes. (If baked directly from the refrigerator, add 5 to 10 minutes.) 

Have fun:)

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