I have never eaten a souffle and i'm very eager to try one. I remember the first time i read about preparing souffle was thru Tze's blog and she too making it for the first time, sounds very challenging making one i thought, quite intimidating too. I 'forced' Joyce and Zoe to make souffles with me, thinking that i could at least have some feedback what is it actually like. Souffles is the theme for our bake along this week. According to wikipedia, it says that a souffle is a lightly baked cake made with egg yolks and beaten egg whites, combined with other ingredients served as a savoury main dish or sweetened as a dessert. It basically made up of 2 components that is the base for flavour and the egg whites that provide the lift. It should puffed up and fluffy when it comes out of the oven and then fall after 5-10 mins. Wow, 10 minutes!
If you read the instructions on how to make a souffle, it doesnt really sound that difficult and yet it's so difficult..My first 2 attempts failed using the same one recipe. I made a coffee one..coffee sounds nice to me, it doesnt come with egg yolks and the directions seem pretty simple, very straight forward. Very nice it was puffing in the oven, i was smiling..took it out from the oven and i was still smiling.. slowly it came down..ok, that's quite normal. Photo captured, done and when i digged in with a spoon, oh dear, it it cooked? is it supposed to look like this?? looks not cooked thru and when i tasted it, seems raw and tasted awful. I just got to throw them away. Next day i did it again with a higher temperature and even worse, the souffle already deflated before the time was up, also raw.
|first and second attempts..noticed the 'thorns'..that's becos i didnt level the surface after pouring the batter into the ramekins.|
|wet center , uncooked, tasted raw..failed!|
I then watsapps Zoe to clear my doubts and after that, decided to change to another recipe and flavour. Passionfruit this time cos i have a few at home. Honestly, i was already feeling very daunted making it the 3rd time and i find myself reading tips on how to make a success souffle. To cut the story, it puffed up very nice in the oven but this time, i didnt smile..i was just waiting anxiously.. Took it out from the oven and very quickly it started to fall..i think the puff only survived for mere 10 seconds. Time to crack my souffle, i let out a sigh of relief, though it looks a little wet but i know it's cooked when i tasted it. Light and fluffy, like eating clouds..the passionfruit flavour is quite nice too , not eggy with a slightly crunchy top. I do not dare to claim this is a successful one, i'm sure i did something not quite right along the way, could be the beating and the folding of the egg whites or perhaps the oven temperature that it collapsed so quickly and if possible, i would prefer a drier consistency for baking a little bit longer..
|3rd attempt : remember to level the top this time... and run the finger around the edge of the ramekin |
to ensure even baking but i missed that shot.
|no thorns and rose up nice :D|
|not for long though...going lower...|
|though a little wet but cooked :)|
Recipe ( from lifestylefood.com.au ) with modifications
makes into 3 6oz ramekins
2 eggs ( i used 1 egg )
25gm + 25gm sugar
30ml strained passionfruit juice ( i used 25ml+ 1tsp passionfruit pulp)
2 egg whites
salt ( for beating egg whites, i omitted and used 1/8tsp of cream of tartar)
1.In a bowl, cream the egg yolks with the first 25gm sugar using a handwhisk until pale and sugar has dissolved.
2.Add the passionfruit juice ( and pulp) , mix and set aside.
3.In a separate clean bowl, using electric beaters, whisk the egg whites and cream of tartar ( or salt ) till soft peaks form. Add in the remaining 25gm sugar and whisk till firm peaks( do not overbeat them ).
4.Whisk 1/3 egg whites into the egg yolks mixture, then carefully fold thru the remaining egg whites.
5.Spoon the batter into buttered and sugared ramekins ( which said to help it rise evenly ), bake at preheated oven at 190C for 12 minutes.
Bake Along will be taking a break in February and will come back in March with Banana Nut Bread. All are welcomed to join.
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