Do you have a yummy soufle recipe for 6 ounce dishes??!


Question:

Do you have a yummy soufle recipe for 6 ounce dishes??


Answers:

Chocolate Souffle Recipe

Ingredients:

1 tablespoon brown sugar
1 tablespoon liqueur (coffee flavoured)
1 tablespoon sifted icing sugar
1 tablespoon strong coffee (black)
185ml milk
2 egg yolks
2 teaspoon caster sugar
30g corn flour
30g ground almonds
4 egg whites
75g dark chocolate (break it into pieces)

Chocolate Souffle Instructions:

Preheat the oven to 180 degrees. Separate the almonds and the corn flour together into a bowl. Make a well in the middle. Boil the milk and the coffee in a saucepan over a medium heat.

Whisk the milk mixture into the almond mixture slowly until it becomes smooth. Place the mixture in the saucepan and let it boil over a medium heat while stirring constantly. Remove the pan from the heat when the mixture comes to boil.

Add chocolate and caster sugar into the mixture and stir until the chocolate melts. Beat the liqueur and egg yolks, cover, then set away and keep warm.

Beat the egg whites in a bowl until soft peaks are formed. Progressively beat in the brown sugar and continue beating until stiff peaks are formed. Whisk
1/3 of the egg white mixture into the chocolate mixture and then put the remaining egg white mixture.

Pour the souffle mixture into a greased 20cm souffle dish. Let it bake in the oven for 20 minutes or until the souffle has well risen. Sprinkle the souffle with icing sugar. You can serve with fresh strawberries and cream.

Chocolate-Banana Souffles

Ingredients:

3 tablespoons sugar, plus extra for preparing souffle dishes
2 ounces semisweet chocolate, coarsely chopped
2 teaspoons instant espresso powder or instant coffee
2 teaspoons vanilla extract
1/3 cup unsweetened cocoa powder, preferably Dutch-process
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup mashed ripe banana
1/4 cup packed light brown sugar
1/4 cup low-fat milk
5 large egg whites
1/8 teaspoon cream of tartar
Confectioner's sugar for dusting


Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.
Yield: 6 servings

Happy cooking...




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