This month’s challenge gave us the option to make a savoury or sweet soufflé. What a fantastic challenge! I have never tried making soufflé before, but always wanted to, so this challenge came at the perfect time.
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.
It was mandatory for us to make a baked soufflé, but the recipe was up to us. I made a batch of raspberry and lime curd a month ago and had it sitting in the freezer, so I managed to find a delicious baked souffle from Delia Smith to use it up! The recipe was really straight-forward, and tasted fantastic. I would definitely recommend it if you feel like making a dessert that is easy but very impressive!
Hot lemon-curd soufflés – recipe from Delia Smith
For the soufflés:
3 large eggs
2 oz (50 g) golden castor sugar and 1 level dessertspoon golden castor sugar
grated zest and juice 1 medium lemon (2 tablespoons juice)
For the quick-method lemon curd:
grated zest and juice 1 small lemon
1 large egg
1½ oz (40 g) golden castor sugar
1 oz (25 g) cold unsalted butter, cut into small cubes
1 level teaspoon cornflour
a little sifted icing sugar
Pre-heat the oven to gas mark 3, 325°F (170°C)
First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat. Now whisk continuously using a balloon whisk until the mixture thickens; this won’t take long – about 3 minutes in all.
Next, lower the heat to its minimum setting and let the curd gently simmer for 1 further minute, continuing to whisk. After that, remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance, but cover and leave at room temperature.)
When you’re ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one.
Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes – start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of castor sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly. Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air.
Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one. Next place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden. Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool.
They will sink a little, but that’s normal. Just before serving, place them on smaller plates and give them a light dusting of icing sugar.