My first attempt at a souffé went pretty well so I thought I'd share the recipe with you. Gluten and wheat free it's very easy to make and perfect for lazy Sundays.
Makes 6 average sized ramekin portions. You will need:
- 30g butter.
- 30g of rice flour.
- 200ml Milk (I used full fat for a creamier texture).
- 1 tablespoon of caster sugar.
- 150g of dark chocolate with orange (I used lindt with orange peel) broken up into pieces.
- 6 large eggs (6 egg whites, 4 yolks)
1) Preheat the oven to 180 degrees (fan oven) and grease the ramekins with butter. Place the ramekins ready in a deep baking tray (as they will be baked using the bain marie method)
2) Separate the egg yolks and whites (discarding 2 of the yolks) beat the 4 eggs yolks together and whisk the 6 egg whites together with a pinch of salt until they form stiff peaks.
3) Melt the butter in a large pan over a low heat, then sift in the flour and gradually beat in the milk, bring to the boil stirring all the time. You should end up with a nice smooth thick sauce.
4) Add a tablespoon of caster sugar then the broken up chocolate pieces. Take the pan off the heat and make sure all the chocolate has melted.
5) Mix in the 4 egg yolks.
6) Stir in 1 spoonful of the egg whites then fold in the rest. It's important to fold the egg whites with a metal spoon and not to over fold as you will lose the air.
7) Divide the mixture up into the 6 prepared ramekins in the tray. Fill the tray with hot (not boiling) water up to about 3/4 of the up the ramekins.
8) Place the tray in the oven for 30 minutes, serve straight away with a dusting of icing sugar and cream and enjoy!
Thanks for reading. I adapted this recipe from "The Gluten, Wheat & Dairy Free cookbook" by Antoinette Savil.
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