Tami at running with tweezers announced souffles as the theme for 2007’s first Hay Hay It’s Donna Day. You would like to prepare one for yourself and this would definitely please your children as well as your loved ones. Bakery products, jams, chocolate recipes and sweets are rel8shed by all of you. It’s very hard to resist sweets but some of you who resist sweets cannot resist Donna sweets and her recipes. Enjoy souffles with a glass of milk a definite way to fix your children away from play.
A Souffle for Donna day
Ingredients
Salzburger Nockerl Souffles (A preparation made with a sauce base, whipped egg whites, and flavorings. The egg whites cause the souffle to puff during cooking)
1/4 cup heavy cream
3 tablespoons Nutella or other chocolate hazelnut spread
2 tablespoons raspberry jam or preserves
5 large egg whites
1/2 teaspoon salt
1/2 cup granulated sugar
1 tablespoon all-purpose flour
3 large egg yolks
1 teaspoon pure vanilla extract
confectioner’s sugar for dusting
Preparation
Put oven rack in middle position and preheat oven to 400°F.
1. Pour cream into a 9-inch pie plate or shallow gratin dish and spoon Nutella and jam into cream in dollops (it will be sparse).
Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes
2. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks.
3. Sprinkle flour over meringue and fold in gently but thoroughly.
4. Whisk together egg yolks and vanilla in a small bowl. Whisk in about 1/2 cup whites to the yolks to lighten up the mixture.
5. Then fold yolk mixture into whites gently but thoroughly.
6. Spoon large dollops of meringue (Egg whites beaten until they are stiff, with added sugar or sugar syrup, used as a topping or shaped and baked until stiff) onto cream mixture and bake until golden brown and set, 13 to 15 minutes.
7. If you prefer a less creamy souffle, bake 5 minutes more.
8. Dust lightly with confectioners’ sugar and cool 5 minutes before serving.
via : Alpineberry
