8th
Soufflé
The soufflé has long intrigued me - like a mysterious legend or myth. I have heard about it and seen lots of photographs of it - I’ve even seen it in the movies, but I have never actually seen one or eaten one in real life. So, like those seeking Bigfoot, I have sought sighting reports and recipes in the hope that one day, I too could see the soufflé in person. Here is a full documentation of my experience with the soufflé. All photographs are unedited. This report is entirely true.
THE CHOCOLATE SOUFFLE
The first step is to butter and sugar the ramekin(s):
Next, melt 2 oz. of bittersweet chocolate (my make-shift double boiler):
Separate three eggs (four, if small). Gradually beat most of 1/3 cup of sugar into yolks:
Continue beating until light yellow and falling in a continuous stream from beaters (5 min):
Mix in slightly cooled melted chocolate. Set aside. Beat the egg whites in a separate bowl with clean beaters. Add a pinch of salt and cream of tarter along with the rest of the sugar until stiff peaks form:
Heat oven to 350 degrees. Scoop a 3rd of the egg whites into the chocolate mixture and incorporate well. Gently fold in the rest:
Pour into ramekin(s):
Bake for 15-20 minutes then eat directly. My very first encounter with the soufflé:
There will be a crust on top. The middle will be deliciously gooey. Serve with berries if you have a mind to:
I hope your encounter with the soufflé is as pleasant as mine was.
Recipe courtesy of the New York Times: http://www.nytimes.com/2009/02/11/dining/111mrex.html
Photographs courtesy of me.
