And now for a little something fancy…
Nat whipped up these delicate, Gabriel Gaté (remember him?) soufflés as part of a dinner party we had a few weeks back and they were a triumph.
It had been a while since I had had a soufflé and they did not disappoint.
Soft, airy, a wonderful flavour served with a dollop of cream.
I guess there are some people that don’t like quiches or avocado. For the rest of us, assume that soufflés are a big wow and two steps up from your usual dinner-party dessert.
Plenty of reason why you should serve these at your next dinner-party.
60ml Grand Marnier
310ml Crème pâtissière, chilled (below)
6 large egg whites
Pinch of cream of tartar
1 tbsp caster sugar, plus extra for preparing moulds
Icing sugar for dusting
½ vanilla pod, split lengthways
4 egg yolks
100gm caster sugar
50gm plain flour, sifted
- For the Crème pâtissière: place milk and vanilla pod in a saucepan and bring to the boil. Remove from the heat and whisk well.
- Whisk egg yolks and sugar into a heatproof bowl for 2 minutes. Whisk in sifted flour. Remove vanilla pod from milk and pour hot milk into the egg-yolk mixture, whisking well.
- Return to the saucepan and bring to the boil over medium-heat, whisking constantly. When mixture is just boiling and has thickened, transfer to a heatproof bowl. Whisk for a few seconds more and set aside to cool in the refrigerator. Stores up-to 4-days.
- For the soufflés: Preheat the oven to 150c. Butter 6 185ml ramekins and dust with caster sugar.
- Whisk Grand Marnier into crème pâtissière. Using electric beater, beat egg whites and cream of tartar until almost stiff. Add caster sugar and beat until firm.
- Using a spatula, mix a little of the egg white mixture into crème pâtissière; gently fold in the rest. Spon the mixture into the prepared ramekins, making sure it doesn’t touch the rim. Smooth the tops with the spatula.
- Back for 5 minutes then increase the temperature to 205c. Bake for a further 5 minutes then increase the temperature to 230c and bake for a further 5 minutes.
- Remove from the oven, dust with the icing sugar and serve immediately with a dollop of cream (or ice cream).