FLUFFY SIG­NA­TURE SOUF­FLE

Food and Travel (Singapore) - - Entertain -

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.

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