Tag: souffle

how to prepare a perfect soufflé – Italian Cuisine

Open the oven door and, with trepidation, you wonder: will it deflate? The soufflé has always been the most feared preparation, which can give great satisfaction and as many failures. In order to keep it well "swollen" the secret lies in the preparation of the mold and in the cooking, sweet and controlled

Cross and delight of cooks of all times, it has always been a test bench for even the most expert.
At first it was just an omelette: omelettes. Then an unknown gastronomic genius had the inspiration to inflate it: omelette soufflée (from the French souffler, to blow). In short, the new preparation was simply called soufflé. The story of the adjective that becomes a name speaks volumes about the charm of this dish, which enchants not so much for its substance as for its shape.

The origins

Around the middle of the seventeenth century, as Le Cuisinier françois of La Varenne attests, the effect of heat on whipped egg whites was already known, but we must wait for Le Cuisinier moderne by La Chapelle (1742) to find the first soufflé omelette, a base of veal kidney, whipped cream, egg yolks and egg whites. At the end of the century the soufflé was already widespread in France and in the rest of Europe in sweet and savory variants, while notoriety and prestige continued to grow throughout the nineteenth century.

An unstoppable rise

The fragility of the soufflé itself decreed its success and made it the object of intrepid culinary experimentation. It reached the peak of popularity with the famous chef Antonin Carême (1784- 1833), who codified the types and presented it in individual portions, able to guarantee an excellent success. In Italy it became blown or soufflet, as Artusi called it, who proposed six versions, five sweet and one salty. Alletta, but does not feed: it is perhaps for this reason that it is not found in Italian regional cookbooks, except in only two appearances, in Trentino and in Tuscany. At the center of attention of the great cooks of the Belle Époque, it has reached the present day, renewing its amazement every time.

For 10 results and praise

Salty or sweet, at the base that you want to "blow" you add the béchamel, egg yolks and finally whipped egg whites. The air particles contained in them, in contact with the heat of the oven, expand, doubling the starting volume.
Follow our advice and all the preparation steps.

Soufflé recipe with fontina and mint – Italian Cuisine

Ingredients

170 g milk
70 g more butter a little
70 g fontina
70 g flour
3 egg yolks
2 egg whites
nutmeg
mint
salt

Duration: 1 h

Level: Middle

Dose: 4 people

For the recipe of fontina and mint soufflés, grate the fontina; chop a bunch of mint; melt the butter in a saucepan, add the flour, stirring, and cook for 1 '. Bring the milk to a boil, with a pinch of salt and one of nutmeg, then add it to the butter and flour, stir until it boils again, lower the heat and continue cooking for 10 minutes.

Remove the pan from the heat, add the egg yolks and the grated fontina, mix well and let the mixture cool, then add the chopped mint. Beat the egg whites until stiff and incorporate them into the mixture a little at a time, stirring with a whisk. Heat a little butter in a saucepan and brush the inside of 4 ceramic cocottines (ø 8 cm), distributing it from the bottom upwards.

Put the mixture in a pastry bag and distribute it in the cocottine, which must be filled for 3/4. Bake the cocottine in the ventilated oven at 180 ° C for 15 '. Take the soufflés out of the oven and bring them to the table immediately, before they deflate.

White chocolate soufflé with spicy pear: how to prepare it – Italian Cuisine

The "wow" effect is guaranteed by the use of the whole pear: a dessert for great occasions that does not require great performances!

You want to make a great impression by bringing a table to the table spoon dessert that will leave everyone speechless?
With a soufflé success is always assured and we give you some suggestions to prepare a delicious and easy one.

Fruit in the dessert

A perfect dinner can only end with dessert and seasonal fruit.
Well, why not take to the table sweet and fruit in one recipe?
Since cooked apples and pears, although with a good wine and many spices, are not exactly mouth-watering desserts, we have thought of a rich and effective alternative.
We cover a cooked pear with the mixture of a white chocolate souffle and cook everything in the oven. It seems difficult, but it's easier than you think.
This dessert should be served warm, simply as it is or accompanied by some semi-coated cream with cinnamon.

The recipe of white chocolate soufflé with spicy pear

Wash very well 4 small kaiser pears and remove the outer skin. Keep the petiole that will serve to make the most beautiful dessert to be presented.
Cook for 10 minutes on very low heat in a glass of Marsala diluted with water together with a cinnamon stick, cardamom berries and star anise. Let it cool.
Separately heated 90 ml of milk with 80 g of white chocolate excellent quality and a cbrown sugar egg, then add 10 g of butter and 20 g of flour well sifted. Let it cool and then add 2 egg yolks.
Apart from whip the whites to snow.
At the end, gently mix the chocolate mixture with the egg whites without removing them.
Lay each pear inside a single-portion muffin mold in well buttered aluminum or in ceramic cocotte and pour a little mixture around it.
Bake in the oven at 180 degrees for 10 minutes and serve when the souffle is still swollen.

Muffin and plumcake with pears

Always taking advantage of the idea of whole pears, you can also prepare some muffin or a plumcake from breakfast.
And if you do not want to cook the pears in wine or water before covering them with the dough, you can also simply wash and dry them well keeping also the outer skin. An advice, though: choose them small size so they cook first.
Considering that this kind of cakes cooks longer than a soufflé, about 30-40 minutes versus 10, the pears will eventually turn out to be very soft and perfect to slice even if you have used them raw.

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