Cooking Class #4 -- Instant Soufflés

How to Make Instant Soufflés

The following recipes are guaranteed to make you a star. What? you will say. No white sauce, no separating eggs, no beating egg whites at the last minute, and still prepare a glorious soufflé that will be the envy of everyone who is lucky enough to be a guest at your table. This glorious soufflé can be assembled earlier in the day and stored in the refrigerator until ready to bake. If your family comes home at different times, you can scoop small amounts into ramekins and bake them separately,

The original of this recipe came about a long time ago, when I was preparing breakfast for my husband. To this day, it has been extended to soufflés for lunch, dinner and desserts. The uses are beyond number. Follow the basic instructions and add your touches where I have indicated. I promise you you will be amazed by my invention.

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Soufflé au Chocolat with Creme Vanilla

This is one of my best inventions. In this recipe, the very complicated souffle is amazingly simple and easy to prepare for a company dinner. Souffle can be assembled earlier in the day, refrigerated and baked before serving.

1 1/2 cups semi-sweet chocolate chips
1 cup cream

5 eggs, at room temperature
8 ounces cream cheese, cut into 8 pieces
pinch of salt
1 teaspoon vanilla or 1 tablespoon rum

Place chocolate chips in food processor bowl or blender. Heat cream to boiling point and pour into the processor. Blend for 1 minute, or until chocolate is melted. Beat in eggs, one at a time, while processor continues running. Continue blending, adding the remaining ingredients, until cream cheese is completely blended.

Pour mixture into a buttered and sugared 1 1/2-quart souffle dish and refrigerate. One hour before serving, bake at 375° for about 50 minutes to 1 hour. Top will be slightly cracked. Spoon into serving bowls with Creme Vanilla spooned on top. Serves 6.

Creme Vanilla:
1/2 cup cream
2 teaspoons sugar
1/2 teaspoon vanilla

1/2 cup vanilla ice cream, softened

Beat cream with sugar and vanilla until stiff. Fold in the ice cream. Refrigerate until ready to serve. Can be prepared 2 hours before serving.

Alternatively, cream can be whipped earlier in the day and stored in the refrigerator. Fold in the ice cream 1 to 2 hours before serving. Store sauce in the refrigerator until serving time.

To Prepare Individual Chocolate Souffles:
Divide mixture between 6 buttered and sugared 8-ounce ramekins and bake for about 20 minutes or until puffed and golden.


2-Minute Souffle au Grand Marnier
with Raspberries & Creme Fraiche

You will feel like a star when you serve this souffle to company. No one will guess that it took minutes to prepare. It is amazing to consider that this majestic souffle takes 2 minutes to assemble, and that it can also be assembled in advance. It is a little treasure that I hope you will keep handy. I don't have to remind you that souffles require a good deal of earlier and last minute preparation time; separating eggs, making a white sauce, beating whites separately, folding whites in at the last minute, etc. so they are not good choices for a carefree company dinner. This little gem can be assembled earlier in the day and baked before serving.

5 eggs
1 package (8 ounces) cream cheese, softened and cut into 8 pieces
3/4 cup cream
1/4 cup Grand Marnier liqueur
1/2 cup sugar

In a food processor. place all the ingredients and blend for 2 minutes. Pour mixture into a 1-quart souffle dish that has been buttered and dusted lightly with sugar. (Can be held in the refrigerator at this point.)

Bake in a 375° oven for about 50 minutes to 1 hour or until top is crowned and golden. Serve immediately with a spoonful of Raspberries & Creme Fraiche or lightly whipped cream. Serves 6.

Raspberries & Creme Fraiche:
1/3 cup cream
1/3 cup sour cream
1 tablespoon Grand Marnier liqueur
2 teaspoons sugar

1/4 cup fresh or frozen raspberries

Earlier in the day, stir together all the ingredients, except the raspberries, until blended. Store in the refrigerator until serving time. Stir in the raspberries before serving. Yields 3/4 cup sauce.

To Prepare Individual Souffles:
Divide mixture between 6 buttered and sugared 8-ounce ramekins and bake for about 20 minutes or until puffed and golden.

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