Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.
However, I'm not really a chocolate puddings person, and the challenge did say that any sweet souffle was OK as long as it was a true souffle and you hadn't made it before. So instead I made rasberry souffles.
I followed this method (enough for 2 people):
Take 130g rasberries and heat over a gentle heat. Once they start to release their juices add a splash of water and 10g caster sugar. Cook, stirring occasionally for about 10 or 15 minutes until the sugar is dissolved and the rasberries have disintegrated. Set the pan to one side to cool.
Once the rasberries have cooled slightly push them through a sieve, discarding the seeds and pips. Allow the rasberry puree to cool.
Grease 2 ramekins with a little butter and then place about a tablespoonful of rasberry puree in the bottom of each.
When you're nearly ready for pudding preheat the oven to 200C.
Whisk one egg white until it holds soft peaks:
Then add 40g of caster sugar and whisk again until the mixture is glossy.
Next gently fold in the remaining rasberry puree using a metal spoon:
Spoon the egg white mix into the ramekins. Some people like to smooth the tops flat, but personally I like them a bit imperfect and blobby on the top:
Put them on a hot baking tray in the centre of the oven to cook for 10 minutes. Serve straight away.
Mine got scorched a bit on the top, but that didn't seem to adversely affect the taste.
Yum.
Souffles are a marvellous Recipe-of-the-Week discovery. They are pretty easy to make, quick to cook, delicious, and (depending on the kind you make) surprisingly low-fat.
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