Serve : 4
Crème pâtissière
10g cornflour
100ml warm milk
100g dark chocolate, chopped
40g egg yolk
Egg white mixture
100g egg white
75g caster sugar
unsalted butter
shaved chocolate, extra
cocoa powder
Method
1. Preheat oven at 180˚C
2. Grease 4 ramekins with unsalted butter and chill them in the refrigerator for 5 minutes. Grease a second layer of butter. Cover it with shaved chocolate to prevent soufflé from sticking onto the ramekins.
3. Add cornflour and warm milk into a small pot. Slowly bring it to boil, continuously stirring, Boil it for 30 seconds then remove from heat.
4. Add chopped chocolate then whisk until smooth.
5. Add egg yolk. Allow it to cool.
6. In a clean mixing bowl, whisk egg white until soft peak.
7. Gradually add sugar and whisk it until you have a thick and glossy mixture.
8. Gradually fold in egg white mixture in creme patissiere.
9. Scoop mixture into ramekins and bake it for 8 minutes or until well risen with a wobbly centre. Remove from oven and dust with cocoa powder.
10. Optional: Serve with ice cream(:
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