Chocolate Souffles with strawberry sauce

HEY HEY its ma birthday!! 🙂 and because it is… I will be making two desserts to celebrate this. One was on the actual day and one for my party this weekend.

So after Mike made my favourite dish for dinner (spaghetti Carbonara… how Italian!) I started making these beauties.

I apologise in advance that there are no pictures of the procedure as I usually do, but I was more focused on getting ready and eaten 😛

 

INGREDIENTS ( this can make either 6normal or 3 huge which is what I made)

500gr strawberries + 2 tbsp sugar and 1 tbsp water

butter to grease the ramekins

30gr butter

4 1/2 tablespoons caster sugar

2 tablespoons plain flour

160ml (2/3 cup) milk

125gr dark chocolate, chopped

3 eggs, separated

For the Sauce: Put three strawberries aside, the nicest looking ones, and chop the rest. Put them in a saucepan with the sugar and water and let it reduce. This should take 20-30 minutes on low heat. Cut the other strawberries in half. Cut the top white part off but in a triangle, to give the strawberry a heart shape.

For the star of the dish: Turn oven on 180°. Grease the ramekins and dust with some of the sugar.

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Melt butter in a saucepan and then mix the flour in with a wooden spoon. When it starts bubbling, remove from heat and stir in the milk gradually. Place on the heat again and stir for 1-2 minutes till it starts boiling.

Stir in the chocolate and the remaining sugar. Transfer in a bowl and mix in the egg yolks.

Whisk the egg whites till still and with a spatula or metal spoon, fold them in the chocolate mixture.

Pour in the ramekins. Fold a cloth and lightly bang the ramekins on it so to let the air bubbles escape, making the soufflé rise evenly.

Place in the oven for 15-20 minutes.

Mine were slightly tilted, probably didn’t make them as even as I should’ve but they tasted pretty good.

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Make a hole in the middle of the soufflé with a spoon and pour in the strawberry sauce. Once you’ve done that, you can place a strawberry heart on it 🙂

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So there you have it. Have a nice evening everyone!

Enjoy! Ciao for now! xox

Next post, my Birthday Cake! 😛

Lemon&Lime Soufflé

I did say I was going to make some sort of soufflé this weekend! 🙂

I didn’t want to go with the classic chocolate or vanilla tastes (which, although I’m sure they taste marvellous, are a bit boring as everyone makes those most of the time). So.. we opted for something light and sweet!

INGREDIENTS: (makes 4 or 3 large ones)

For the soufflé:

10g butter, melted, to grease to ramekins

3 tablespoons caster sugar (plus some to line the ramekins)

30g butter

1 tablespoon plain flour

1/2 cup milk

4 eggs, at room temperature, separated

1 teaspoon finely grated lime rind

juice and zest from one lime and one lemon 

For the Lemon Curd:

1 egg + 1 yolk

1 lemon juice and zest

40 gr butter

80gr of sugar

Make the curd first: in a saucepan at low-medium heat, whisk the eggs and the sugar till combined. Then add the butter and the lemon. Stir for 10 mins or until the curd thickens. Take off the heat and let it rest.

For the Soufflé: turn oven on at 200° and put an empty tray in to warm up.

Brush the 10gr of butter in the 4 ramekins with an upward movement. With the extra sugar, coat the ramekins evenly, throw the excess.

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Pour the curd in the ramekins to cover the bottom surface.

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In a saucepan, melt the butter till it bubbles and then add the flour. With a wooden spoon, stir for 2 minutes. Take off the heat and add the milk whilst still stirring for another 2 minutes. Once it’s all dissolved and liquid again, return to heat till it boils and thickens. When it starts becoming compact paste, remove from heat, pour in a bowl and stir in the 2 yolks, lemon/lime juice and zest, the sugar and then let it rest for 5 mins.

Meanwhile, whisk the egg whites reaching soft peaks. With a metal spoon or spatula, stir in 1/3 of the egg whites to the lemon mix. When evenly combined, gently fold in the rest of the whites.

Pour the mix in the ramekins, leaving 1cm from the top (don’t fill it to the rim).

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Get the tray from the oven, place the ramekins on it and leave in the oven for 15-17 mins.

And there you go! Lovely risen soufflés 🙂

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I ate them when they were still piping hot and it was GREAT! Especially the curd at the bottom gives it that extra creamy taste. wonderful. I’ll have to try more and see which one I like the most! 😛

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Ciao for now! xox