http://www.tnp.sg/guide/story/0,4136,218349,00.html?
Boys, you can rise to the occasion
By Hedy Khoo
October 26, 2009
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel: 6333 0678)
--TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
ANY man who can manage his girlfriend should be able to manage a souffle.
After all, the notoriously temperamental souffle is very much like a woman.
It is about risk management, patience and juggling several ingredients all at once.
Succeed and watch your girlfriend's face light up.
Fail and her face falls like a sunken souffle.
If you're not confident, have a store-bought chocolate cake on standby.
Ingredients
200g unsweetened chocolate, broken into pieces
250ml milk
4 egg yolks
8 egg whites
6 tbsp castor sugar
4 tbsp plain flour, sifted
1 tsp vanilla extract
SOUFFLE AU CHOCOLAT
Icing sugar for dusting
60g raisins
4 tbsp rum
10g sugar
6 ramekins of 9cm in diameter
Method
1. Soak raisins in rum overnight.
2.Preheat oven to 200 deg C.
3. Reserve 2 tbsp of milk. Put remaining milk in saucepan and over low heat till simmering. Remove from heat.
4. Now to melt the chocolate. Heat a saucepan with water about 3cm deep. Keep the heat on low, water should be simmering, barely boiling. Over the saucepan, place a metal bowl with the chocolate pieces. Stir to make sure chocolate is melted evenly.
5. In a mixing bowl, place egg yolks, half the sugar and 2tbsp milk. Whisk until mixture is smooth, then slowly add flour. Add half of the heated milk, a little at a time, while continuing to whisk.
6. Pour the mixture into the saucepan containing remaining hot milk and whisk the mixture continuously over the lowest heat possible. Remove before it comes to a boil. Whisk in chocolate and vanilla extract. Add the plumped up raisins. You may reserve some raisins to use as a topping later.
7. Place egg whites and remaining sugar in mixing bowl and whisk until stiff.
8. Fold egg white mixture into the chocolate mixture thoroughly.
9. Using your fingers, spread butter around the base and sides of each ramekin. Lightly sprinkle some sugar on the butter-coated area if preferred.
10. Fill each ramekin to about 1cm from the edge to leave space for the souffle to rise.
11. Place ramekins on baking tray and put on middle rack in oven. Once oven door is closed, lower heat to 190 deg C and bake for 15 min. Do not open the oven door during the baking period unless you want a sunken souffle.
12. Dust on icing sugar and decorate with reserved raisins. Serve immediately as souffle will start sinking after 1 1/2 minutes.
Boys, you can rise to the occasion
By Hedy Khoo
October 26, 2009
Dress courtesy of Marciano. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel: 6333 0678)
--TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
ANY man who can manage his girlfriend should be able to manage a souffle.
After all, the notoriously temperamental souffle is very much like a woman.
It is about risk management, patience and juggling several ingredients all at once.
Succeed and watch your girlfriend's face light up.
Fail and her face falls like a sunken souffle.
If you're not confident, have a store-bought chocolate cake on standby.
Ingredients
200g unsweetened chocolate, broken into pieces
250ml milk
4 egg yolks
8 egg whites
6 tbsp castor sugar
4 tbsp plain flour, sifted
1 tsp vanilla extract
SOUFFLE AU CHOCOLAT
Icing sugar for dusting
60g raisins
4 tbsp rum
10g sugar
6 ramekins of 9cm in diameter
Method
1. Soak raisins in rum overnight.
2.Preheat oven to 200 deg C.
3. Reserve 2 tbsp of milk. Put remaining milk in saucepan and over low heat till simmering. Remove from heat.
4. Now to melt the chocolate. Heat a saucepan with water about 3cm deep. Keep the heat on low, water should be simmering, barely boiling. Over the saucepan, place a metal bowl with the chocolate pieces. Stir to make sure chocolate is melted evenly.
5. In a mixing bowl, place egg yolks, half the sugar and 2tbsp milk. Whisk until mixture is smooth, then slowly add flour. Add half of the heated milk, a little at a time, while continuing to whisk.
6. Pour the mixture into the saucepan containing remaining hot milk and whisk the mixture continuously over the lowest heat possible. Remove before it comes to a boil. Whisk in chocolate and vanilla extract. Add the plumped up raisins. You may reserve some raisins to use as a topping later.
7. Place egg whites and remaining sugar in mixing bowl and whisk until stiff.
8. Fold egg white mixture into the chocolate mixture thoroughly.
9. Using your fingers, spread butter around the base and sides of each ramekin. Lightly sprinkle some sugar on the butter-coated area if preferred.
10. Fill each ramekin to about 1cm from the edge to leave space for the souffle to rise.
11. Place ramekins on baking tray and put on middle rack in oven. Once oven door is closed, lower heat to 190 deg C and bake for 15 min. Do not open the oven door during the baking period unless you want a sunken souffle.
12. Dust on icing sugar and decorate with reserved raisins. Serve immediately as souffle will start sinking after 1 1/2 minutes.
