Cream Soufflé Ice Cream Suffle Recipes

STRAWBERRIES AND CREAM SOUFFLé RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C)
• Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
• Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
• In a medium bowl, combine the egg yolks, remaining ¼ cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
• Cook the custard, continuously whisking to ensure the egg yolks don't cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
• Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
• Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
• Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
• Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
• Using a spatula, carefully fold in the strawberry puree.
• Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
• Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don't fall.
• Serve the soufflés immediately with the crème anglaise poured over the top.
• Enjoy!

HOT VANILLA SOUFFLéS WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 400°F. Generously butter four 8-ounce or six 5-ounce soufflé ramekins. Put a couple of tablespoons of the sugar inside one ramekin and toss to coat, then tip the excess sugar into the next, and repeat until all the ramekins are sugar-coated. Place the ramekins on a rimmed baking sheet.
• In a large saucepan, add the milk and the vanilla bean and heat just to a boil over medium-high heat. Turn off the heat, cover, and set aside to let the vanilla bean infuse for 10 minutes. Remove the vanilla bean and rinse and reserve for another use.
• To make the pastry cream, in a bowl, whisk 1/4 cup of the sugar with the egg yolks until thick and light, about 1 minute. Whisk in the flour, cornstarch, and a pinch of salt. Add a little of the warm infused milk and whisk to combine. Add the remaining milk. Return the egg mixture to the saucepan and bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring constantly, until thickened, 45 to 60 seconds; it will be lumpy. Remove it from the heat and whisk until smooth. Set aside.
• To beat the egg whites, in the bowl of a heavy-duty mixer fitted with the whisk, whip the egg whites with a pinch of salt on medium speed until foamy. Increase the speed to high and beat until the whites begin to form soft peaks. Slowly add the remaining 1/4 cup of sugar, beating until the whites are glossy and hold stiff peaks, 1 to 2 minutes.
• Add about a quarter of the beaten egg whites to the pastry cream mixture and stir until well mixed. Pour this mixture over the remaining whites and fold them together as lightly as possible.
• To assemble the soufflés, spoon the mixture into the prepared soufflé ramekins (the mixture should come up to the top). Smooth the tops with a metal spatula. Run your thumb around the inside of the rim of each dish, making a shallow channel around the edge of the batter. (This will help the soufflés rise up straight and tall.) Set the filled soufflé ramekins on the rimmed baking sheet.
• Bake the soufflés until risen and just set, 12 to 15 minutes. Remove from the oven. With two forks, pull open the center of each soufflé. Place a scoop of vanilla ice cream in the opening. Sprinkle with confectioners' sugar and serve immediately.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
• Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
• Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.

WARM CHOCOLATE SOUFFLES WITH PISTACHIO ICE CREAM

Steps:

• Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes or custard cups. Melt chocolate and butter in heavy medium saucepan over medium-low heat until smooth. Transfer to large bowl; cool.
• Using electric mixer, beat egg whites to soft peaks. Gradually add sugar; beat until stiff but not dry.
• Whisk yolks, flour and vanilla into melted chocolate mixture. Fold in 1/3 of egg whites to lighten. Fold in remaining whites. Divide soufflé mixture evenly among soufflé dishes. Transfer to baking sheet. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate.)
• Bake soufflés until edges are set but tester inserted into center comes out with wet batter attached, about 15 minutes if baked immediately or 20 minutes if refrigerated overnight. Serve immediately with Pistachio Ice Cream.

CREAM SOUFFLé- ICE CREAM SUFFLE

Steps:

• Combine 3 ounces of liqueur, sugar, and strawberries, orange juice and mix well and set aside.
• To make the sauce, melt the butter in a large frying pan. When it begins to bubble, pour in 3 ounces of the liqueur. When the mixture is warm, carefully flame the liqueurs. When the fire goes out, add the strawberry sugar mixture. Then plunge the warm sauce over a nice scoop of vanilla ice cream
• *You don't have to flambé this, that is just optional but if you are willing it gives the desert and extra Ummft. You can just combine all the ingredients together except for strawberries and ice cream. Bring that mixture to a boil and then add the strawberries. Stir for about 1 min and pour the warm sauce over the ice cream to serve and eat right away!