Souffle: Custard and Beaten Egg Whites Essay Example

end up a stringy mess. ?Then, keep whisking the egg whites until they are stiff.

That probably gives the final souffle more lift. ?Folded 1/4 of the whites into the sauce to lighten it. Then carefully folded in the remaining whites to keep as much air in them as possible. ?After that, sprinkle the ramekin base with sugar and tilt the ramekin so that the bottom and the side are covered before tipping out any extra sugar. ?Finally, pour the mixture souffle into the ramekin , and put in the oven at 200C for 5 minutes then reduce the temperature to 180C and baked for a further 12 minutes or until the souffle? ave risen and the top is golden brown .

?Remove from the oven, sprinkle with icing sugar and serve immediately otherwise the souffle will fall soon. **Cold (Chilled/ Frozen) Souffle? : Cold souffle is not a true souffle but a cold mousse. It is a custard mixture thickened with gelatin and lightened with egg whites/meringues or whipped cream or both. Its presentation looks like a souffle because the mixture is frozen in a souffle dish which is wrapped with a tall paper collar, looks like a baked souffle has risen out of the dish.How To Make A Frozen Souffle? : ?Firstly, you have to prepare ramekin top, by using foil paper, wrap the foil strip around the upper half of the souffle dish and secure the overlap with tape.

Tape the collar to the souffle dish. ?Dissolve the gelatin powder in water until it’s spongy. ?Heat milk and sugar in small saucepan over medium-low heat. ?Whisk together egg yolks, sugar, and cornstarch in

medium bowl until yellow and thickened.

?Then, add hot milk and dissolved gelatin into egg yolks bowl, whisking constantly & gradually.Then, bring this mixture to cook and stir constantly until become a heavy cream. Set bowl of this custard in large bowl of ice water; stir occasionally to cool. ?Whisk cream and then egg whites to a stiff meringue, adding the remaining sugar. ?Once the custard has reached the required consistency, begin to fold in the whipped cream and meringue. ?And then pour the mixture into prepared ramekins and place in the freezer for 6 to 12 hours or overnight.

Carefully remove the collar before serving, and decorate it if necessary.