Fluffy Signature Souffle

These gluten- and dairy-free recipe by Chef Ryan Clift taste as good as they look

Posted on Mar. 2, 2017
By Editor

Fluffy Signature Souffle
Prep 25 mins • Cook 6 mins • Serves 1 



Ingredients

  • Chocolate Creme Pat
    600ml soy milk
    6 egg yolks
    100g white sugar
    20g corn starch
    60g chocolate powder
  • Chocolate Creme Anglaise
    200ml soy milk
    20g icing sugar
    30g chocolate powder
    1 egg yolk
  • To Assemble
    20g chocolate creme pat

Method

Step 1

Prepare the chocolate creme pat. Heat up all the ingredients in medium heat to reach 90C and make sure all the ingredients mix well together.

Step 2

Once it reaches 90C, turn down to low heat and cook for 20 mins. Set aside for later use.

Step 3

Prepare the chocolate creme anglaise. Heat up all the ingredients in medium heat to reach 90C and make sure all the ingredients mix well together.

Step 4

Once it reaches 90C, turn down to low heat and cook for 30 mins. Set aside for later use.

Step 5

Preheat oven to 190C.

Step 6

Using an electric whisk, whisk egg whites to soft peaks, then sprinkle in sugar. Continue whisking to achieve stiff and firm peaks. This is to give volume to souffles.

Step 7

Mix chocolate creame pat in a large bowl and stir in 2 tbsp of egg whites.

Step 8

Carefully fold in 1/3 of the egg white mixture, cutting through the mixture. Fold in another 1/3 of the egg white mixture (take care not to lose the volume); fold in the rest.

Step 9

Spoon the mixture into ramekins or dishes – fill up to ¾ of the dish or ramekin. Gently press a spoon in, to make sure it fills in the gaps.

Step 10

Fill the ramekins or dishes to the top with the mixture, then lightly tap each of them on your work surface to ensure the mixture fills the sides.

Step 11

Using a palette knife, slide it across the top of each dish or ramekin so the mixture is completely flat.

Step 12

Wipe off any splashes on the outside of each ramekin to prevent it from getting burnt.

Step 13

Sprinkle grated chocolate in the centre and bake the souffles for 15 mins.

Step 14

The souffles should rise by about 2/3 of their original height, and it should jiggle when moved.

Step 15

Make a small dip with a spoon in the centre of each souffle, and pour in chocolate creme anglaise just before serving.

Recipe: Chef Ryan Clift

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