A soufflé is a baked egg-based dish originating in the Kingdom of France in the early eighteenth century.
With a soft, gooey molten centre and bouncy yet firm exterior, this is a beautifully rich and decadent soufflé created with dark chocolate. A dessert perfectly paired with Lotus Biscoff ice cream and Cream Anglaise
Soufflé Ingredients and Method
QS unsalted butter
QS granulated sugar
35g (1.23oz) unsalted butter
35g (1.23oz) plain (all purpose) flour
2g (0.07oz) salt
190g (6.7oz) full cream milk
35g (1.23oz) caster (superfine) sugar (A) 135g (4.76oz) Callebaut Sao Thome couverture 70%
70g (2.47oz) egg yolk
115g (4.06oz) egg whites
QS cream of tartar
40g (1.41oz) caster (superfine) sugar (B)
Melt a small amount of butter and brush it into each ramekin thoroughly. Add a small amount of granulated sugar to one of the ramekins. Roll the ramekin to coat it and pour the excess sugar into another ramekin. Repeat this process until all your ramekins are coated evenly with sugar. Preheat oven to 165°C.
Combine butter, flour and salt with your hands until they form together as a paste, leaving no dry flour. In a small pot, com- bine milk and sugar (A) and bring to a boil on medium heat. Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for 4 minutes on low heat until the mixture has a thick, gummy texture. Add chocolate and stir until melted and well-incorporated. Add the egg yolk to the chocolate base and whisk until well-incorporated. Using a whisk, whip egg whites and cream of tartar into a light foam. Add sugar (B) and continue
to whisk until stiff, glossy peaks form. Gently fold meringue into the soufflé base in three stages. Place the ramekins on a baking sheet, and bake for 9-10 minutes at 165°C. Enjoy the soufflé fresh out of the oven as it deflates soon after.
Lotus Biscoff Ice cream Ingredients and Method
- 1 cup whole milk
- ¾ cup granulated sugar
- pinch salt
- 2 cups heavy cream
- 1 tablespoon pure vanilla extract
- 150 Grams Lotus Biscoff Spread Smooth
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla.
- Pour the mixture into an ice cream maker and let mix until thickened, about 40 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
Cream Anglaise Ingredients and method
100 g egg yolk
80 g caster sugar
I vanilla bean, seeds scraped
500 g milk
1
Blanch the egg yolk with the sugar using
a whisk (page 279).
2 Put the vanilla bean and scraped seeds in
a saucepan with the milk. Bring to the boil.
3
When the milk rises to the top of the pan,
pour half over the egg yolk and sugar mixture. Whisk
gently. Once the mixture is smooth, pour it back into
the saucepan
4
Reduce to medium heat, stirring constantly with
a spatula, until the mixture reaches 85°C at the most.
Strain (page 270), then set aside in the refrigerator.