White Chocolate Souffle
Use this perfectly light and airy souffle to reveal your culinary skills. It's the perfect dessert for when you're looking to impress.
Ingredients
- 100g quality white chocolate
- 2 large free range egg whites
- 50g caster sugar
For The Base
- 20g corn flour
- 250ml milk
- 50g caster sugar, halved
- 2 large free range egg yolks
- Pinch of salt
To Grease the Ramekins
- 40ml butter, melted
- 30g caster sugar
Method
- Start by making the base for the souffle, this can be done a day in advance and kept in the fridge until needed.
- Mix the corn fl our with 40ml of the cold milk.
- Heat the rest of the milk with half the sugar (25g). Don’t allow the milk to boil.
- In a large mixing bowl, whisk together the egg yolks, corn starch mixture and the rest of the sugar and salt.
- Slowly pour the hot milk into the egg yolk mixture, whisking while pouring.
- Add back to the pot and place over a medium heat.
- Cook the custard until thick and cooked through.
- Keep whisking, so it doesn't catch. Once cooked, pour into a bowl, contact cover with cling film and allow to cool completely.
- While the mixture is cooling, brush 3 Ramekins with melted butter and coat the inside of the ramekin with the sugar, ensuring no excess is left.
- To prepare your baking paper collar, cut strips of baking paper that can wrap around the outside of the ramekins and come up the sides by 5cm. Secure with string.
- Preheat the oven to 180℃.
- Melt the chocolate over a bain marie and set aside.
- Whisk the egg whites until foamy and while continuing to whisk, slowly add the sugar in a steady stream to incorporate.
- Whisk until no sugar granules remain and the whites are stiff peaks.
- It's best to use an electric hand whisk for this - if you over or under whisk the whites the mixture won't hold well.
- You are looking for a stiff egg white but still smooth.
- Gently fold through the melted white chocolate - don't over mix you want to retain as much air for your souffles to rise as possible.
- Then fold the egg chocolate mix gently through the base mixture.
- Divide the mixture between the ramekins and bake for 25-30 minutes.
- If they have a slight wobble after 25 minutes of baking, they are done.
- Remove from the oven and serve immediately.
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