FLUFFY SIGNATURE SOUFFLE
Prep 25 mins • Cook 6 mins • Serves 1
90g egg white 40g white sugar
CHOCOLATE CREME PAT 600ml soy milk 6 egg yolks 100g white sugar 20g corn starch 60g chocolate powder
CHOCOLATE CREME ANGLAISE 200ml soy milk 20g icing sugar 30g chocolate powder 1 egg yolk
TO ASSEMBLE 20g chocolate creme pat
1 Prepare the chocolate creme pat. Heat up all the ingredients in medium heat to reach 90C and make sure all the ingredients mix well together. 2 Once it reaches 90C, turn down to low heat and cook for 20 mins. Set aside for later use. 3 Prepare the chocolate creme anglaise. Heat up all the ingredients in medium heat to reach 90C and make sure all the ingredients mix well together. 4 Once it reaches 90C, turn down to low heat and cook for 30 mins. Set aside for later use. 5 Preheat oven to 190C. 6 Using an electric whisk, whisk egg whites to soft peaks, then sprinkle in sugar. Continue whisking to achieve stiff and firm peaks. This is to give volume to souffles. 7 Mix chocolate creame pat in a large bowl and stir in 2 tbsp of egg whites. 8 Carefully fold in of the egg white mixture, cutting through the mixture. Fold in another
of the egg white mixture (take care not to lose the volume); fold in the rest. 9 Spoon the mixture into ramekins or dishes – fill up to ¾ of the dish or ramekin. Gently press a spoon in, to make sure it fills in the gaps. 10 Fill the ramekins or dishes to the top with the mixture, then lightly tap each of them on your work surface to ensure the mixture fills the sides. 11 Using a palette knife, slide it across the top of each dish or ramekin so the mixture is completely flat. 12 Wipe off any splashes on the outside of each ramekin to prevent it from getting burnt. 13 Sprinkle grated chocolate in the centre and bake the souffles for 15 mins. 14 The souffles should rise by about of their original height, and it should jiggle when moved. 15 Make a small dip with a spoon in the centre of each souffle, and pour in chocolate creme anglaise just before serving.