My first attempt at a chocolate souffle flopped. And I mean that literally. Well, actually it overflowed then flopped. As with all cooking experience, I learned that scooping that huge extra tablespoon of mixture into the souffle dish does not equal generous; rather, it indicates overfilling.
Still, the souffle tasted light… (ok, that was my first taste of a souffle as well)
This time round, I decided to attempt a savory version.. and not only did it rise, it stayed too! I’m not to sure why the ‘bumps’ were formed but that was probably a result of my rough handling of the mixture.
I’m still not extremely satisfied by the turn out and the topped looked slightly burned, although it didn’t taste like it. Well, there is always a next time. =)
Cheddar Souffle by Donna Hay (pg. 80)
30 grams of butter
2 tablespoons of flour
1.5 cups of milk
2 eggs seperated
1/4 cup of cheddar cheese
sea salt and cracked black pepper
butter for greasing
dry breadcrumbs for coating
Melt butter in saucepan. Add flour and stir to a smooth paste. Whisk in milk and stir until the sauce boils and thickens. Remove from the heat and stir through the egg yolks, cheese and seasoning. Cool to room temperature.
Mean while, preheat oven to 210C. Grease 2x 1 cup capacity ramekins with butter and sprinkle with breadcrumbs to coat. Shake excess.
Beat egg whites till soft peaks formed. Fold 1/3 mixture though and then the remaining 2/3s. Spoon mixture into the ramekins and placed on baking tray. Run your indexed finger around the dish. Bake for 15 mins till puffed and golden. Do not open oven while cooking. Serve immediately.
Ps- the souffle deflated a little after the 2nd photo!