The soufflé is an iconic French dessert, loved the world over for it’s airy, silken light texture. In fact it’s such an awe-inspiring sweet, it even has it’s own commemorative day.
Invented in 1820 by the first celebrity pastry chef, Marie-Antoine Carâme, the classic soufflé was made possible by new ovens heated by air drafts instead of coals. This improved baking technique provided even cooking temperatures, which was vital for a soufflé to rise properly. Luckily for you, the Neff CircoTherm and CircoSteam settings help you recreate this king of desserts.
Soufflés hit their peak of fame in the 1950s. Since then, their popularity has only continued to soar and many domestic gods and goddesses have tried to recreate this show-stopping centerpiece. We’ve provided an irresistible classic with a modern twist, for you to try.
Chocolate Mandarin Soufflé
Recipe by Lyn Harwood
What you’ll need
½ cup light milk
100g dark chocolate, chopped
Finely grated zest of 2 mandarins
4 eggs separated
2 tablespoons corn flour
2 tablespoons cocoa, sifted
1/3 cup caster sugar
Melted butter and caster sugar to prepare soufflé dishes
Mandarin slices and whipped cream to serve
- Grease 6 x ½ cup capacity soufflé dishes with melted butter. Sprinkle liberally with caster sugar and swirl around dishes to coat the sides. Pour out any excess sugar.
- Place milk and chocolate, in a medium CONTINUE READING