Make a souffle: it’s easier than you think!

April 21, 2012 § Leave a comment

Just like everyone else, we used to think that souffles were better left for special restaurant occasions when someone else was slaving in the kitchen. Who wants to be beating eggs while their guests are waiting for a dessert that will then require another 20-something minutes in the oven?

That was before we discovered that a souffle can be COMPLETELY prepared in advance, refrigerated or even frozen and then put into the warm oven directly and baked to perfection without a glance towards your whisk!

YES, IT’S TRUE. You can assemble the entire dessert that morning or even a few days early and bake it a mere 20 to 25 minutes before you’re ready to serve. No excuse not to give it another try and impress your guests!!

Here are two of SWEETTABLESCAPES‘  favorite recipes: Orange and Chocolate Souffles. Both can be treated in the same way: prepare and freeze until the day you need them!!

Baked Orange Souffles: ( Family Circle Recipe)

You’ll need: (for 8 servings)

1/4 cup (1/2 stick) unsalted butter at room temperature

2 Tbsp granulated sugar for coating ramequins plus 1/2 cup

1/2 cup all-purpose flour

1/4 tsp salt

1 cup milk

2 Tbsp orange liqueur

1 Tbsp grated orange rind

5 large eggs, separated

2 large egg whites

1/4 tsp cream of tartar

1. With 2 Tbsp butter, coat inside of eight 1-cup souffle dishes. Place 2 Tbsp sugar into one dish, coating; shake excess into next dish; continue coating.

2. Heat oven to 350 (if baking now). In saucepan, combine flour, 1/4 cup sugar, salt. Gradually whisk in milk. Over high heat, bring to boiling, whisking, until thickened and pulls away from side of pan, 3 minutes. remove from heat. Stir in remaining2 Tbsp butter, liqueur and rind. Whisk in yolks, one at a time. Scrape into bowl.

3. In large bowl, beat 7 whites and cream of tartar on high speed until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form.

4. Fold quarter of whites into yolk mixture. Fold in remaining whites. Spoon about 1 cup mixture into each ramequin.

5. Bake at 375 until tops are browned and puffed, 20 to 25 minutes. Sprinkle with confectioner’s sugar if desired

Chocolate Souffles: (recipe by Mark Bittman of the NY Times)

You’ll need: (for 4 servings – but you can easily multiply for more)

about 1 Tbsp butter for coating dish

1/3 cup sugar, plus more to coat dish

3 eggs, separated

2 ounces good quality bittersweet choclate, melted

pinch salt

1/4 tsp cream of tartar

1. Preheat oven to 350 degrees. (if baking now),. Butter four 1-cup souffle ramequins. Sprinkle each with sugar, invert and tap to remove excess sugar.

2. Beat egg yolks with all but 1 Tbsp sugar until very light and very thick; mixture will fall in a ribbon from beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

3. Wash beaters well and beat egg whites with salt and cream of tartar until they hold soft peaks; continue to beat, gradually adding remaining tablespoon sugar, until they are very stiff and glossy.

Stir in a good spoonful of whites into egg yolk mixture to lighten it, then fold in remaining whites, using a rubber spatual. transfer to prepared souffle dishes. At this point, you can cover and refrigerate (or freeze) until ready to bake.

4. Bake until center is nearly set, about 20 minutes. Serve immediately.

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