Finally made it.. ..after a disaster….souffle attempt!! Hip Hip Hurray…
The word souffle was first introduced to me in a tele program by Gordon Ramsay.. and it was fresh from the Oven..It was Ages ago… But after serious googling.. I found hot and cold versions….
I havc tried the vegetarian cold version of souffle.. and it was a disaster.. I served mango souffle for dessert to my guests.Used China grass as a gelatine substitute… they did appreciate.. But my dear H softly promted.. U can do lot more better….
Well Not the one I made yesterday… This was just beautiful and divine ….It was very well received by my lovely critic..
For the Souffle:
|Eggs||2 Nos separated|
|Caster Sugar||1/2 Cup|
For the Sauce:
|Orange rind||1 Tsp|
|Orange juice||Out of 2 medium oranges|
|Cinamon powder||1 tsp|
|Crushed Cinamon||1 pinch|
- Preheat the Oven to 200 C and butter the ramekins. I have 2 of them so repeated the souffle in 2 batches.
- Break the chocolate into pieces and place them along with butter in a microwave safe bowl. Microwave it until melted.
- Wisk the egg white until we get a stiff peak . Add the sugar and do a gentle whisk.
- Whisk in the yolk and the melted chocolate mixture and give a good mix.
- Fill in the ramekins just below the brim and bake for roughly 15- 20 minutes. Rougly check at about 15 minutes that they are firm at center.
For Sauce Preparation:
- Grate Orange skin onto a cheese grater and obtain the orange rind.
- Add half the orange juice onto a pan over the stove .Once it begins to boil ,add in sugar and give a good stir. Stir in Cornflour with the remaining orange juice and allow it to boil again.Drop in Cardamon and Cinamon powders and mix well.
- When ready, remove the ramekins from the oven and serve hot, cracking the top of each one and pouring over the sauce.
Blissful chocolate blends extremely well with Tangy Sweet yet aromatic sauce. Souffle tastes heavenly with the sauce… instead of its own self.