Mango Curd Souffles
A soufflé is a very tricky and delicate french preparation pronounced as (su.fle) in french mainly made from egg yolks and beaten egg whites. It can be made as savory main dish or as a dessert. The soufflé in french means "puff up"which is what happens when the dish is baked.
Every soufflé is made from two basic components:
A French crème pâtissière or custard base which can be flavoured with any flavorings and second component is egg whites beaten to a soft peak .Both components are mixed gently.The beaten egg whites give the puffiness and lift to the dish.
When it comes out of the oven, a soufflé should be puffed up and fluffy, but it will fall quickly within 10 minutes . So its generally suggested to serve hot out of the oven.
The procedure itself will make nervous to most of the bakers/cooking enthusiasts like me.I have seen in many cooking competitions shows where judges throws a task of baking a perfect souffle and competitors getting nervous as hell.Souffles have a reputation of being one of the most difficult dishes to make .It will rise perfectly if all goes well or go all flat making the chef miserable.Thats what kept me away from making a souffle for so long.
But i had to start somewhere ,sometime so why not now....Thinking that ,just challenged myself and here I am one souffle dish old... happy as kid,patting myself and being proud.
This is just not over. Went one step ahead and thought of making souffles from mango curd I had made earlier instead of making a custard base.It came out perfectly well and delicious.
enough of the story,heading to the recipe now...
A soufflé is a very tricky and delicate french preparation pronounced as (su.fle) in french mainly made from egg yolks and beaten egg whites. It can be made as savory main dish or as a dessert. The soufflé in french means "puff up"which is what happens when the dish is baked.
Every soufflé is made from two basic components:
A French crème pâtissière or custard base which can be flavoured with any flavorings and second component is egg whites beaten to a soft peak .Both components are mixed gently.The beaten egg whites give the puffiness and lift to the dish.
When it comes out of the oven, a soufflé should be puffed up and fluffy, but it will fall quickly within 10 minutes . So its generally suggested to serve hot out of the oven.
The procedure itself will make nervous to most of the bakers/cooking enthusiasts like me.I have seen in many cooking competitions shows where judges throws a task of baking a perfect souffle and competitors getting nervous as hell.Souffles have a reputation of being one of the most difficult dishes to make .It will rise perfectly if all goes well or go all flat making the chef miserable.Thats what kept me away from making a souffle for so long.
But i had to start somewhere ,sometime so why not now....Thinking that ,just challenged myself and here I am one souffle dish old... happy as kid,patting myself and being proud.
This is just not over. Went one step ahead and thought of making souffles from mango curd I had made earlier instead of making a custard base.It came out perfectly well and delicious.
enough of the story,heading to the recipe now...
