Thursday, October 20, 2005

IMBB 20 - Souffle

It's hosted by Kitchen Chick. I'm not very sure that I can get a good rise out of the souffle, so I try to bend it a bit so that it doesn't have to rise perfectly. It's a souffle crepe. Since I will have to buy lemons for my chocolate recipe, I will make lemon souffle as well.

Crepe recipe
250 g flour
1 tsp sugar
2 egg, beaten.
410 ml milk
1 tbs melted butter
a pinch salt

1. Mixed all ingredients together with mixer.
2. Heat up the pan and butter. Fry the batter. Set it aside to cool.

Lemon Souffle recipe
4 tbs butter
115 g sugar
4 egg yolks
80 ml lemon juice
2 tbs freshly grated lemon zest
5 egg whites
salt

1. Whisk butter, half of the sugar, yolks and all the lemons stuff in a bowl over a shimmering water till it is thick and sticks to the spoon. Set it aside.
2. Make stiff peaks out of the egg white and the remaining of the sugar.
3. Fold in the lemon mixture.
4. Place 2 tbs of the lemon mixture in the middle of a crepe skin and fold the skin in half. Arrange the crepe on tray.
5. Baked it in preheated oven at 180 C for 25-30 minutes. Don't open the oven for the 1st 15 minutes.
6. Serve it by sprinkling sugar on top of it.

All is done and it doesn't taste funny. Although it's not sweet enough for me (I have a very bad case of sweet-tooth) other people think it's just nice. I
don't know. What do you think?

Mine's up in 2nd round up!

10 Comments:

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Blogger 2-minute Noodle Cook said...

Hi June,the crepe to hold the souffle is a great idea for my low fat yoghurt souffle which stuck to the cups. I'll shall take note for next time round. Cheers :)

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