(Mr.
Jones's Note: If you run into trouble with any of the terminology, go to the
Culinary Institute's kids' site: http://www.ciakids.com,
and track down their culinary
dictionary.)
HYDE PARK,
N.Y. (AP) – Preparing a luscious dessert is a delicious way to express your
feelings on Valentine’s Day. Make a lasting impression by offering your loved
one a dramatically presented, yet easy to make, baked souffle.
Typically thought of as an intimidating preparation, a souffle simply
requires patience and willpower. Refrain from opening the oven door while the
souffle rises and your sweet gesture is sure to be a success.
A French
word meaning “puffed up”, souffles emerged as early as the late eighteenth
century. With variations created
along the way, all souffles should have the same visual characteristic – to
stand tall and straight above the rim of the mold.
To properly prepare souffle molds (or ramekins) lightly coat the inside
and the rim of each ramekin with softened butter and thoroughly dust each with
sugar. As the souffle bakes, the
sugar coating will help the batter to rise.
Hot souffles
consist of a flavored base that is lightened by folding in whipped egg whites
(meringue). Pastry cream and fruit
purées are the most common bases for dessert souffles.
The base should be as light as possible before folding in the soft-peaked
meringue. The ramekins should be
filled immediately and placed in the oven to ensure the greatest volume.
Plan ahead
to prepare this light-as-air dessert that is accompanied by a delicious
chocolate sauce. Souffles must be
served straight from the oven, so measure the ingredients and the prep the molds
in advance. For this recipe,
prepare the raspberry purée and chocolate sauce in advance.
Keep in mind that the success of any chocolate sauce depends primarily on
the quality of the chocolate. Use
the best-quality chocolate available to ensure a smooth, richly flavored sauce.
With a little care, your well-prepared souffle could win the favor of a special someone as it did in the case of The Culinary Institute of America’s Associate Professor of Baking and Pastry Arts, Dieter Schorner, CMB, CHE. It was 22 years ago at the famous Le Cirque restaurant in Manhattan that a woman named Sylvia tasted a Grand Marnier soufflé that would forever change her life. As Sylvia declared, “Oh, if only I could marry the person who made this dessert,” she had no idea that wish would come true. It was a little more than a year later that Dieter and Sylvia were introduced, fell in love and married. So, while you prepare this delicious gesture, be sure to keep in mind the countless possibilities.
This recipe, along with many others desserts, are explained and illustrated in The Culinary Institute of America’s Baking and Pastry, Mastering the Art and Craft cookbook, which will be available for purchase beginning March 2004.
Raspberry Souffle
twelve-ounce package unsweetened frozen raspberries
one cup sugar, plus additional for dusting
five large egg whites
Chocolate Sauce (recipe follows)
*A candy thermometer is essential for preparation*
To
make raspberry puree, place frozen berries in small pot and cook to liquefy. Place cooked raspberries in a fine sieve over a bowl and
press berries with the back of a spoon or rubber spatula. Strain the juice from the seeds, there should be 3/4
(three-quarters) cup when finished. Set
purée aside until ready to use; refrigerate if making ahead of time.
Coat the
inside of the ramekins with a film of softened butter, making sure to coat the
top rims of the ramekins as well as the insides, and dust with sugar. Place ramekins on baking sheet, set aside.
Combine the puree and sugar in a saucepan (with candy thermometer attached) and cook over medium heat, stirring to dissolve the sugar.
Meanwhile, put the egg whites in the bowl of an electric mixer fitted with a wire whip attachment. When the sugar-purée mixture reaches 230ºF, begin whipping the egg whites on medium speed.
When the sugar-puree mixture reaches 240 degrees F, and the egg whites have reached soft peaks, increase the mixer speed to high and carefully pour the hot sugar mixture into the egg whites. Whip only to soft peaks.
Immediately put the mixture into a piping bag and fill the prepared ramekins, or spoon into ramekins if piping bag is unavailable.
Bake at 350 degrees F until fully risen and lightly browned, about 20 minutes.
one-third cup sugar
one-half cup water
two tablespoons light corn syrup
one-third cup cocoa powder, sifted
4 ounces (about one cup chopped) bittersweet chocolate, melted
Combine the sugar, water and corn syrup in a heavy-bottomed saucepan and bring to a boil over medium-high heat. Remove from the heat.
Place the cocoa powder in a bowl and add enough of the hot sugar syrup to make a paste, stirring until smooth. Gradually add the remaining syrup and mix until fully incorporated.
Add the melted chocolate and blend until fully incorporated. Serve warm or chilled.
Nutrition Analysis per 8 ounce serving: 360 calories, 5g protein, 80g carbohydrate, 6g fat, 60mg sodium.
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