Souffle Custard and Beaten Egg Whites Essay Example

Souffle: Custard and Beaten Egg Whites Paper Souffle? Definition: The word souffle is derived from the verb â€Å"souffler† in French which means to blow or puff up. Souffle? can be sweet or savory. Every souffle is made from 2 basic components; a base of flavored cream sauce and beaten egg whites. It can be categorized as Hot Souffle? and Cold Souffle?. ** Hot (Baked) Souffle? : A baked souffle is a light baked dessert made mostly with egg yolks and beaten egg whites combined with various other ingredients for flavor such as : fish , cheese or fruit . During cooking, the air trapped in the egg whites expands and increases the volume of the preparation, which must be served immediately, before it collapses. How to make a Baked Basic Souffle? : ?Firstly, melt butter in a heavy saucepan. Once the butter has melted, sprinkle over a spoon of flour to make a roux. It’s important to cook the roux for a few minutes to get rid of any floury tastes. Then stir for a while until it starts to change to little color, about 3 minutes over medium heat. When the roux is thickened, the milk is added for make a bechamel – this is a slow process. Cook, keep stirring very often, on medium heat for 15 minutes. ?When ready, the bechamel will be thickened and start to boil. ?Beat the egg yolks in a small bowl, add sugar then pour the be? chamel slowly, to temper the eggs. Use a ladle to add half-a-cup at a time, if all the bechamel were added to the egg yolks at once, it would begin to cook the egg yolks and you would end up a stringy mess. ?Then, keep whisking the egg whites until they are stiff. We will write a custom essay sample on Souffle: Custard and Beaten Egg Whites specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on Souffle: Custard and Beaten Egg Whites specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on Souffle: Custard and Beaten Egg Whites specifically for you FOR ONLY $16.38 $13.9/page Hire Writer That probably gives the final souffle more lift. ?Folded 1/4 of the whites into the sauce to lighten it. Then carefully folded in the remaining whites to keep as much air in them as possible. ?After that, sprinkle the ramekin base with sugar and tilt the ramekin so that the bottom and the side are covered before tipping out any extra sugar. ?Finally, pour the mixture souffle into the ramekin , and put in the oven at 200C for 5 minutes then reduce the temperature to 180C and baked for a further 12 minutes or until the souffle? ave risen and the top is golden brown . ?Remove from the oven, sprinkle with icing sugar and serve immediately otherwise the souffle will fall soon. **Cold (Chilled/ Frozen) Souffle? : Cold souffle is not a true souffle but a cold mousse. It is a custard mixture thickened with gelatin and lightened with egg whites/meringues or whipped cream or both. Its presentation looks like a souffle because the mixture is frozen in a souffle dish which is wrapped with a tall paper collar, looks like a baked souffle has risen out of the dish. How To Make A Frozen Souffle? : ?Firstly, you have to prepare ramekin top, by using foil paper, wrap the foil strip around the upper half of the souffle dish and secure the overlap with tape. Tape the collar to the souffle dish. ?Dissolve the gelatin powder in water until it’s spongy. ?Heat milk and sugar in small saucepan over medium-low heat. ?Whisk together egg yolks, sugar, and cornstarch in medium bowl until yellow and thickened. ?Then, add hot milk and dissolved gelatin into egg yolks bowl, whisking constantly gradually. Then, bring this mixture to cook and stir constantly until become a heavy cream. Set bowl of this custard in large bowl of ice water; stir occasionally to cool. ?Whisk cream and then egg whites to a stiff meringue, adding the remaining sugar. ?Once the custard has reached the required consistency, begin to fold in the whipped cream and meringue. ?And then pour the mixture into prepared ramekins and place in the freezer for 6 to 12 hours or overnight. Carefully remove the collar before serving, and decorate it if necessary.