As mentioned before, soufflés can be savoury or sweet. Maria who is in charge of the sweets and the salads, has for you today an idea of hers which I am sure you will like specially if you don't like too much sugar and calories in your life.
You will need:
|Whatch Out For The Smudge On The|
Cocoa Coating Of Mold
This Is "Achilles Heel" Causing
Soufflé To Rize Crooked!
- 2 Tbsp. unsalted butter at room temperature.
- 3 Tbsp. flour or 1/4 cup.
- 1 cup milk.
- 1 cup caster sugar.
- zest of one orange.
- 3 Tbsp. "Tia Maria" coffee liquer.
- 4 eggs separated.
Method:- Melt butter in a saucepan, add flour to thicken, let cook for 2 minutes add cold milk slowly while stiring until the roux is done.
- Add sugar and stir, bring to a boil.
- Add the zest of the orange, stir until you obtain a creamy mixture.
- Move mixture into a bowl where you will mix the liqueur.
- Add the egg yolks to the creamy mixture and stir vigorously.
- Beat eggwhites until thick and fluffy (keeping its peaks but not hard - very important).
|Beat To Obtain Foamy Peaks But Not Firm|
- Generously butter the 14 cm bottom and the 8 cm sides of an oven proof soufflé dish (with an 18 cms brim).
- Then sprinkle enough cocoa powder to coat completely the dish without leaving any fingerprints in the interior of the dish.
- Transfer creamy mixture in the bowl and bake in a pre-heated oven at 200 degrees centigrade for 30 minutes without opening the door.
Enjoy this foamy texture melting in your mouth and dreaming of happiness.
Note: If you don't have one big soufflé dish fill 4 small ramekins to the brim and cook for 10 - 12 minutes.
- Coating mold with a thick layer of butter, then powder with Cocoa to completely coat the inside of the mold including any finger smudges.