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Baking Expert
Catherine Christiansen
Soufflé Me
Dark, molten chocolate meeting a splash of fresh cream; there’s something seriously sensuous about that contrast of hot and cold. This month, celebrate love with a classic deep chocolate soufflé served with a little pitcher of chilled cream.
No matter what or whom you love—your mate, your date, your freedom or the glory of dark chocolate – this easy soufflé should tickle your fancy.
Here’s the basics: Soufflé depends on the relationship between a sweet or savory egg yolk base and luxuriously whipped egg whites. The secret lies in whipping the egg whites until they mound nicely but are not stiffly peaked. If the whites get too stiff and dry, they will be grainy and not integrate well with the heavier base of yolks, chocolate and liqueur.
When the whites are nice and fluffy, take two steps to fold them into the base. “Sacrifice” about a third of the whites into the chocolate base to lighten up the chocolate and make it closer in texture to the whipped whites. Then, gently fold in the remaining whites until no white streaks remain. That’s it.
Pop it in the oven and 15 minutes later, you’re introduced to a chocolate cloud with a decadent melting center. Add that sweet flash of cold cream and the intro deliciously segues into passion.
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