Page 33 - The Cochrane's Christmas Banquet

Chocolate Soufflé

served with orange cream

Serving time approx. 20 minutes
Pre-heated oven to 180 C (fan) 190 C (conventional)
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Ingredients required: Equipment required:

• Prepared ramekins/serving • 50 ml cream • 1 saucepan
dishes
• ½ orange • Electric or hand whisk
• Prepared soufflé mix
• 2 mixing bowls
• 2 egg whites (1 with soufflé mix in)

• ½ lemon

Pantry Ingredients required:

• 45g caster sugar

• 10ml Quatro (optional)

1. Place the mixing bowl with the prepared chocolate mixture in over a pan
of warm water, this will soften the mixture and make it easier to combine.
Do not let this overheat, it will only need a minute or so.

2. Place the egg whites in a mixing bowl and add a squeeze of lemon juice.
Whisk until mixture begins to thicken and a drizzle from the whisk stays
on the surface about 1 second before disappearing into the mix, this will
take between 1 –3 minutes depending on your whisk. Add in 40g of white
sugar and whisk until the mixture forms soft peaks, this will take approx. 3
minutes (again, depending on your whisk).

3. Transfer 1/3 of the egg whites to the slightly warmed chocolate mix.
Using the whisk, mix until the egg whites are thoroughly incorporated into
the chocolate.

4. Add the rest of the egg whites; gently fold into the chocolate using a
spatula/wooden spoon, lifting from the bottom and folding over, moving in
a figure of 8. Stop mixing after the egg white is fully combined.

5. Fill the ramekins with the mixture and then using a palate knife or spatula
scrape the top flat (don’t worry if your mix doesn’t reach the top
completely).

6. Using the tip of a sharp knife go around the top of the mix and pull the
edge of the mix away from the edge, this will make sure the sides don’t
stick and that you’ll get the perfect rise.

7. Place the filled ramekins on a baking tray and bake for 13-15 minutes
until risen and almost completely set.

(continued on the next page)