Jayden Jeeves won the Year 7 MasterChef Competition at his school with this recipe (age 13)
A great soufflé is something that can’t be beat: light and yet really fulfilling. Some chocolate soufflés are made simply with cocoa, but this recipe has chocolate and cocoa, and the result is to die for.
If you’re feeling really indulgent, break open the tops of the soufflés and pour some cream into them.
Raspberry Coulis:
½ cup sugar
250 grams raspberries
Couple drops of water (5-10)
Put raspberries in a glad bag and put the bag over a small bowl. Put a small 1 centimetre hole in the bottom corner of the bag to let juice out.
Squeeze the raspberries so the juice can flow through the hole and into the bowl. When there is only a little bit of juice left in the raspberries, you stop.
Put sugar, with a few drops of water in a saucepan on the stove – temperature high. (If the sugar starts to burn, turn down the temperature to low and add in a couple more drops of water).
When the sugar is a caramelized, toffee like substance, add the raspberries and stir. When a nice sauce, add in the juice and stir until it is a tad-runny, then take it off the heat.
Soufflés.15 grams unsalted butter
1/3 cup sugar, plus more for coating soufflés dishes
125 grams good-quality dark chocolate (60% to 70% cocoa) coarsely chopped
½ cup cold water
1/3 cup unsweetened cocoa powder
6 large egg whites
Icing sugar
Coat the interiors six 240-ml soufflés dishes completely with butter; then coat them with sugar. Place the dishes on a baking tray.
Stir the chopped chocolate in a large bowl set over a saucepan of simmering water until it is melted and smooth.
Whisk in the cold water and the cocoa powder. Remove from the heat and set aside.
Using an electric mixer fitted with the whisk attachment beat the egg whites in a large bowl until they are soft peaks. Gradually beat in the sugar. Continue beating until the egg whites are shiny and form soft peaks when the whisk is removed.
Fold a quarter of the egg white mixture into the warm chocolate mixture. Fold in the remaining egg white mixture (the new mixture will resemble chocolate mousse).
Divide the soufflé batter equally among the prepared soufflé dishes.
Bake the soufflés until they puff but are still moist in the centre, about 12 minutes.
While they are in the oven make the raspberry coulis. Then sprinkle icing sugar on top and serve with some crème and a strawberry. Eat immediately.
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