little sugar at a time until the egg white starts to thicken to a point where it is smooth and when the whisk is lifted out supports its self to a peak – this is called “stiff” peak. Do not over-whisk so that the egg whites become broken, as this mix will not hold the air required to lift the soufflé.
• Give the cooled chocolate base a whisk so that it is smooth and then add a little of the egg white and combine, so as to loosen the mixture. Then slowly fold in the remaining egg white gently.
To cook and serve
• Now you have to fill the mould. Place some fresh raspberries at the bottom of the moulds. Using a palate knife, fill the mould with mixture starting at edges filling on a 45 degree angle to the middle, then fill the middle and finally flattening the top off nice and smooth. If you don’t fill them evenly they won’t rise evenly. There should be no over-spill as this will stick to the mould and stop the soufflé rising.
• You can either cook them straight away or put them into the fridge for a few hours and cook them when you need them, just allow them to come to room temperature first.
• Cooking will take 14 minutes at 175 degrees C. Avoid opening the oven door and in particular banging the oven door while they are cooking as this will also affect their ability to rise.
• This is a great recipe and is perfect because you can do them in advance.
CHOCOLATE SOUFFLÉ Ingredients
• 500ml Milk • 2 Vanilla pods • 250g dark chocolate (at least 64% cocoa) • 4-5 tablespoons of corn flour • Water • 5 Egg yolks
For the moulds
• 100g grated chocolate (70% cocoa) and/or cocoa powder • Soft butter for buttering the moulds
The soufflé mix • 600g of base • 350g egg white • 100g caster sugar • Pinch of salt
To serve
• Icing sugar • 1 punnet of raspberries Method
The base • Simply heat the milk with the vanilla pod. Then when it has come to the boil whisk in the corn flour mixed with a little water, a little at a time to avoid any lumps don’t allow the mix to re boil remove from the heat add the chocolate and egg yolks.
• Place the chocolate base into a large bowl and set aside to cool.
For the moulds • Firstly grease your moulds by brushing the base with soft butter. Then brush the side using upward brush strokes to help the soufflé raise, dust the moulds with grated chocolate and or cocoa powder.
The soufflé mix
• Place the egg whites into a very clean mixing machine along with a pinch of salt and start to whisk at high speed gradually adding a
GOLDEN SYRUP PUDDING Ingredients
• 125 g Butter • 125 g caster sugar • 100 g Self Raising Flour • 25 g ground almond • 50 g breadcrumbs • 2 large Free Range Eggs • 100 ml warm Milk • 1 cup Golden Syrup • 100 g Butter • 1 Vanilla pod • 50 ml Rum • 1 carton of store bought custard
• To serve just dust with icing sugar and some fresh raspberries.
54 I INDIAN MIRROR MAY 2018
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