A delicate and light dessert, this soufflé is paired perfectly with fruit. Create the look of highly skilled chef’s dessert with an easy to do recipe on making your first soufflé.
Makes: 9 souffles or 2 large souffles (12cm dishes)
The images here show a singular large soufflé 19cm x 14.5cm, which left 2 smaller ramekin soufflés (this was because I had just smashed my usual soufflé dish).
Level of difficulty: Easy
Prep time: 25 mins
Cook time: 12-15 mins for soufflés, and 20-25 mins for large soufflés.
Total time: 37-40 mins soufflés/45-50 mins large soufflés
Ingredients:
55g margarine, and a little extra for greasing
40g self-raising flour
10g cornflour
180ml soya milk
4 medium eggs
40 caster sugar
2 tsp of vanilla extract
Pinch of salt
15g icing sugar
Recipe
- Grease the soufflé dishes/ramekins. Turn the oven to 170°C Fan.
- On a low heat melt the margarine in a pan. Next, stir in the flour and add the soya milk a bit at a time, while whisking in between to ensure a smooth consistency. Finally, add the cornflour – again whisk till smooth. It should be quite thick – making a type of “sauce”.
- Next separate the eggs, placing the whites in a bowl, and the yolks in a cup. Lightly whisk the egg yolks and mix these into the sauce.
- Returning back to the egg whites add the sugar and use an electric whisk to whisk the egg whites until fluffy – they should be able to make peaks that hold their shape.
- Check the sauce you made earlier has now cooled. If so, add the vanilla extract and stir well. Then slowly scoop the egg whites and fold this into the sauce as well. Fold lightly until mixed.
- Pour into the soufflé dishes/ramekins, and run a knife around the edge to make sure it doesn’t stick to the side and raises nicely, giving it that iconic raised look. Place in the oven for 12-15 minutes for small soufflés, and 20-25 minutes for large soufflés.
- Dust the soufflés with icing sugar (15g is just a rough guide).
