Cooking with Wine. Have you tried Soufflé?

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desert_si1.jpg Many believe that using alcohol in a cooked dish is a waste of time, because all the good stuff evaporates long before the dish reaches your palate! I love cooking with alcohol and so many times when I feel that the flavour is too weak or too strong for my liking I adjust the quantity accordingly – but use it all the same.

Preah Narang reports.


To be able to freeze and then serve a hot soufflé may sound intimidating, but actually it is not. For those of us who shudder at the word ‘soufflé’, let me assure you that once you have tried this recipe – it will completely change your perspective.
Made up to 48 hours before, there are a few things to remember. Always make sure that the dessert is completely cool before you wrap it. Wrap the dessert in two layers of plastic wrap and slide it into a zip-top bag. Zip the bag almost closed, leaving about one inch open. Gently push out as much air as possible. The soufflés do not need thawing. All you need to do is to put them out on the counter while the oven is heating and they’re ready to bake. But remember that the soufflés need to be chilled when they go into the oven.
How to wrap them: Put the filled ramekins into the freezer, uncovered, for 20 minutes. Then wrap each ramekin well in plastic and freeze for up to two weeks. To bake straight from the freezer, unwrap the ramekins and set on a small baking sheet. Let them sit for 20 minutes while heating the oven to 200° C (400° F). Bake on a baking sheet for 18 minutes or until puffed and risen about one inch above the ramekin. Remove from the oven and serve immediately.
Depending on how cold your freezer is, the soufflés may be more or less done in 18 minutes. They’ll be delicious either way. If they’re a little underdone, they’ll be a bit runny in the centre; if a little overdone, they’ll be a bit cakey in the center. I like to stick to 18 minutes because if you open the oven to check them the soufflés might collapse!
– Preah Narang

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