Never Fail SoufflÉ Recipes

NEVER-FAIL HOT RASPBERRY SOUFFLE

Steps:

• Puree the raspberries and pass through a sieve. (You should have about 200ml). Pour into a small saucepan, add the sugar and bring to the boil, stirring until the sugar dissolves. Turn the heat down and simmer gently for about 10 minutes, until it forms a jam-like consistency. Set aside to cool.Preheat the oven to 200C.Beat the egg whites with the salt, gradually adding the extra sugar until shiny, stiff peaks form. With the beaters still running, spoon in a few tablespoons of raspberry mixture. Stop beating and gently fold through 2-3 more tablespoons of raspberry - it should just color the egg whites and give a delicate raspberry flavor. Taste the meringue and add more if you think the flavor is too subtle.Grease six individual souffle moulds (10cm x 7cm deep) with butter and dust with icing sugar, tipping out the excess. Carefully spoon the souffle mixture into the moulds. Bake for about 8 minutes, then turn the heat down to 180C and bake for a further 3-5 minutes, or until the souffles have risen well above the rim of the moulds and are lightly browned on top.Serve immediately with fresh raspberries.Tip: Use the leftover raspberry jam from the raspberry souffle recipe on your toast.

LAVENDER-SCENTED FRENCH CHOCOLATE SOUFFLE

Steps:

• Deliberately brush ramekins with melted butter and place them in the fridge for the butter to solidify on the walls of the ramekins.
• Heat the milk with cornflour on low-medium heat stirring continuously until it starts to simmer. Make sure no lumps of cornflour form.
• Pour the simmering milk over the finely chopped dark chocolate and stir until the chocolate melts and the mixture is smooth and glossy. Beat in the egg yolks and lavender and set the mixture aside.
• Using an electric whisk or a stand mixer with a whisk attachment, whisk egg whites until foamy. Start adding caster sugar 1 tsp at a time and keep on whisking until you have a firm glossy meringue.
• Gradually adding the chocolate mixture into the egg whites, carefully fold the two until combined.
• Take the ramekins out of the fridge and brush again with some melted butter. Tip a tsp of sugar into the ramekin and swish it around so it sticks to the butter at the bottom and on the sides. Tip out any excess.
• Pour the souffle batter into the ramekins to the top. Using a dough scraper or a wide-bladed knife, skim the top to create a flat surface. Then clean the rim of the ramekin. Place the souffles on a baking tray and into the oven for 14-15 minutes.
• Serve immediately with some pouring cream or creme Anglaise!

NEVER FAIL CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
• In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
• In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
• Spoon your soufflé mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.

NEVER-FAIL CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
• Add a little of the cream and whisk to make a smooth paste.
• Whisk in remaining cream and the liqueur.
• I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
• If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
• In a large bowl, beat egg whites until almost stiff.
• Slowly beat in sugar and beat until stiff and glossy.
• Now gently whisk a quarter of the egg whites into the cocoa mixture.
• Gently fold in another quarter.
• Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
• Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
• The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
• Don't worry, even if you only get 6 they will be wonderful.
• Set custard cups into a deep baking pan and carry this to the oven.
• Open oven, pull out rack, and set down pan.
• Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
• (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
• The centres will be a little runny, as they should be.
• Serve immediately.

NEVER-FAIL CHEESE SOUFFLE

Steps:

• Butter the bread slices on both sides (use the whole stick), then cut them into 3/4-inch squares. (Leave the crust on.)
• Beat the eggs in a large bowl until foamy, then gradually whisk in the milk.
• Alternate layers of bread and Cheddar in a low 2-quart oval baking dish, starting with the bread and ending with Cheddar (4 layers total). Pour in the egg mixture, and press the bread and Cheddar down into the egg. Refrigerate overnight, covered, so the bread soaks up the liquid.
• About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350 degrees F. Bake until puffed, golden and cooked through, about 1 hour. Serve hot or warm.

NEVER FAIL CHOCOLATE SOUFFLE

Steps:

• Preheat oven to 375 °F. Liberally butter 6 individual souffle ramekins and sprinkle with sugar; set aside.
• In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
• In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
• Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
• Spoon your souffle mixture into the prepared ramekins and bake for 12-15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.