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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5960175
There is a first time for everything and what a brilliant success this is for
kawakoi Very nicely achieved and good thinking to use mug when there are no ramekins about not to mention the cute loveheart decoration. Keep on cooking up a storm.
Here is my first attempt at a chocolate soufflé. The portion was a bit off cuz the mug is a good deal bigger than a 6-oz ramekin but it was rich and airy nonetheless. And here goes the recipe!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2.4 oz Semi-sweet/Bittersweet Chocolate
1 1/3 Tbsp Unsalted Butter
1/2 tsp Vanilla Extract
1 Egg Yolk
1 Tbsp Warm Water
1/6 c + 2 Tbsp Sugar
3 Egg Whites
1/2 Tbsp Fresh Lemon Juice
As Needed Confectioners Sugar for Garnish
*Brush 2(6 oz) ramekins with soft butter, then coat with sugar. Place in freezer.
*Preheat oven to 400 degrees F
*Melt the chocolate with the butter in a double boiler set to a very slow simmer. Stir until fully melted and smooth. Remove from heat and stir in the vanilla extract. Set aside.
*Combine the egg yolks and warm water in a bowl and beat until frothy. Slowly add 2 Tbsp of sugar and continue beating until ribbons form. Very carefully fold the yolk mixture into the chocolate.
*Remove the ramekins from the freezer.
*Place the egg whites in a bow and add the lemon juice. Beat with a whisk until frothy, then slowly add 1/2 cup of sugar. Beat until stiff peak. ***note***
*Quickly but carefully fold 1/3 of the egg whites into the chocolate mixture to lighten; then fold the rest of the egg whites, careful not to deflate.
*Ladle the soufflé mixture into the prepared ramekins and place on a baking sheet. (Level off the tops of the soufflés with a straight-edge, scraping off any excess back into the bowl.)
*Bake immediately until they rise about 1 1/2 inches from the ramekins, 15-18 minutes.
*Dust with powdered sugar and serve immediately.
***note***: If you are using the same bowl and/or whisk that you used to whip your egg yolks to whip your egg whites, make sure you clean one/both thoroughly. Any traces of the fat from the yolks will prevent the whites from volumizing.
***note2***: Loud noises do not make soufflés fall. They are extremely temperature sensitive so do not open the oven door during the cooking process. These desserts contain no flour nor contain any chemical leaveners, meaning the only thing holding them up are the air bubbles caught inbetween the protiens from the albumen(egg whites). The soufflé will eventually fall under its own weight as it cools and and the protiens contract.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5960175
Allergy warning – recipe contains dairy products
There is a first time for everything and what a brilliant success this is for
kawakoi Very nicely achieved and good thinking to use mug when there are no ramekins about not to mention the cute loveheart decoration. Keep on cooking up a storm.******************************Here is my first attempt at a chocolate soufflé. The portion was a bit off cuz the mug is a good deal bigger than a 6-oz ramekin but it was rich and airy nonetheless. And here goes the recipe!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
2.4 oz Semi-sweet/Bittersweet Chocolate
1 1/3 Tbsp Unsalted Butter
1/2 tsp Vanilla Extract
1 Egg Yolk
1 Tbsp Warm Water
1/6 c + 2 Tbsp Sugar
3 Egg Whites
1/2 Tbsp Fresh Lemon Juice
As Needed Confectioners Sugar for Garnish
*Brush 2(6 oz) ramekins with soft butter, then coat with sugar. Place in freezer.
*Preheat oven to 400 degrees F
*Melt the chocolate with the butter in a double boiler set to a very slow simmer. Stir until fully melted and smooth. Remove from heat and stir in the vanilla extract. Set aside.
*Combine the egg yolks and warm water in a bowl and beat until frothy. Slowly add 2 Tbsp of sugar and continue beating until ribbons form. Very carefully fold the yolk mixture into the chocolate.
*Remove the ramekins from the freezer.
*Place the egg whites in a bow and add the lemon juice. Beat with a whisk until frothy, then slowly add 1/2 cup of sugar. Beat until stiff peak. ***note***
*Quickly but carefully fold 1/3 of the egg whites into the chocolate mixture to lighten; then fold the rest of the egg whites, careful not to deflate.
*Ladle the soufflé mixture into the prepared ramekins and place on a baking sheet. (Level off the tops of the soufflés with a straight-edge, scraping off any excess back into the bowl.)
*Bake immediately until they rise about 1 1/2 inches from the ramekins, 15-18 minutes.
*Dust with powdered sugar and serve immediately.
***note***: If you are using the same bowl and/or whisk that you used to whip your egg yolks to whip your egg whites, make sure you clean one/both thoroughly. Any traces of the fat from the yolks will prevent the whites from volumizing.
***note2***: Loud noises do not make soufflés fall. They are extremely temperature sensitive so do not open the oven door during the cooking process. These desserts contain no flour nor contain any chemical leaveners, meaning the only thing holding them up are the air bubbles caught inbetween the protiens from the albumen(egg whites). The soufflé will eventually fall under its own weight as it cools and and the protiens contract.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5960175
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 850px
File Size 93.8 kB
Comments