Sunday, May 28, 2006

Pouding soufflé:

Milk 185ml
Flour, white or wholemeal 25gr
Butter 25gr
Caster sugar 25gr
Eggs yolks 3
Eggs white 3
Place flour in a bowl and combine with butter and sugar.
Whisk into boiling milk and bring to boil.
Remove from heat; add the yolks and whisk continuously.
(Stiffly) beat the egg whites (it should become like soft meringue without sugar.)
(Carefully) fold the result of last step into the mixture.
Fill three-quarters with butter and sugar. You can also use chocolate dariole moulds.
Place in a roasting tin half full of water.
Bring to the boil and place in a hot oven at 240’c for 15min.
Turn out the soufflés on to a flat dish.

No comments: