2nd girl had been working weekends for the past three weeks and we have not seen each other for so long. Last night she came over to spend the weekend.. conversation between mother and daughter....
...about masterchef .... souffle making final episod... so crucial one meh... the rising... bit
so here's our adventure into souffle making... we chose citrus flavor souffle from
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as we still recovering from chocolate lava cake from the night before...
50 ml lemon Juice
50 ml lime Juice
400 ml orange juice
(You can replace the above with 500ml of other fruit juices or purees)
125 g / 4 1/2 oz caster sugar
4 tsp cornflour
10 egg whites (room temperature)
Pinch of salt
100 g / 3 1/2 oz caster sugar
200 g / 7 oz butter, softened, enough to grease the moulds
100 g / 7 oz caster sugar, enough to coat the moulds
Icing sugar, for dusting
Creme anglaise or ice cream, to serve
To make the base, place the fruit puree and sugar in a saucepan over a medium heat. Stir to dissolve the sugar and bring to the boil. Mix the cornflour with just enough water to make a smooth paste. Once the fruit puree reaches boiling point, reduce the heat to low and whisk the cornflour paste into the fruit puree a little at a time. Whisk for 1 minute and do not allow mixture to boil again. Remove from the heat and set aside. Chill to cool completely.
Preheat the oven to 180C / 350F.
Place the egg whites into a very clean, very large mixing bowl, add the salt and beat at high speed until soft peaks form. Add the sugar, a little at a time, and beat until stiff peaks form. Do not over whisk or the egg whites will break down and be unable to hold the air required to life the souffle.
Place the fruit puree base into a very large bowl and whisk until smooth. Add a little of the egg white mixture and stir in to loosen the consistency. Gently fold in the remaining egg white.
Brush the bases of 6 x 1-cup capacity ramekins with the softened butter, then, using upward strokes (this is very important), brush the sides. Chill in the refrigerator until set, and then repeat. Sprinkle in a little of the caster sugar, turning the ramekins to coat the base and sides. To fill the moulds, use a palette knife to spread the souffle mixture around the sides while holding the ramekin at a 45-degree angle. Fill the middle and smooth top top, without allowing any mixture to stick to the rim or run over the sides.
Place in the oven and bake for 12-14 minutes or until golden and well risen. Serve immediately dusted with icing sugar, and with creme anglaise or ice cream on the side, if you like.
Verdict: Easy enough recipe to follow and it was amazing to watch the rising, yeah we did it! Tastewise, overly tart, need to adjust the lemon-lime-orange measurements. But it went well with a cup of coffee without sugar and milk!
Verdict #2: after chilling the remaining two souffles in the fridge, the resulting taste was D.E.L.I.S.H.! love the texture and vanilla ice cream went very well with the citrus taste!
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Walked 2nd girl through the steps for chocolate lava cake (recipe from H.E.R.E.)
baked for 10mins (previously more) still not flowing but super moist.
Served with a dash of icing sugar and orange slices. Girl liked it!
Bought two packs of strawberries this morning so walked Diyana through this strawberry tray bake:
its got white chocolate chips too!
Verdict: Diyana said its super moist and goes very well with strawberry and ice cream!