Return of the soufflé - Hindustan Times
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Return of the soufflé

Hindustan Times | By
Mar 02, 2014 09:11 AM IST

Modern chefs have moved away from the heartiness of French chef Auguste Escoffier's (the father of modern French cooking) style and now pride themselves on the lightness of this ultimate dessert, writes Vir Sanghvi.

If you like formal or fancy dining then you will know that a soufflé is the ultimate dessert. Generally, you order your soufflé at the same time as the main course because you know it will take the chef around half an hour to make one. Even, then, the chances are that he will not put it in the oven till the waiter has told him that you are through with the entrée. While the soufflé is rising, the chef will prepare the service plate, keep a little boat of sauce ready and then, when the soufflé has risen so high that it threatens to creep over the edge of the ramekin, he will take it out of the oven, summon the waiting waiter and rush it to your table.

Columnist-Vir-Sanghvi
Columnist-Vir-Sanghvi
HOT CHOCOLATE SOUFFLÉ

http://www.hindustantimes.com/Images/popup/2014/3/pg15pix3.jpgINGREDIENTS: (For three to four servings)



Chocolate – 90gm

Castor sugar – 80gm

Milk – 40ml

Egg yolks – Two

Egg whites – ThreeChocolate sauce – 3/4 cup

Confectioners’ sugar to sprinkle

Method:

* Preheat the oven to 350°F (180°C).



* In a double-boiler, melt the chocolate, add 60gm sugar and milk and beat until well mixed. Remove from the heat. Allow the mixture to cool for five minutes, then add the egg yolks, beating constantly. Whip the egg whites and 20gm sugar until stiff. Fold the egg whites into the chocolate mixture.



* Pour the mixture into a buttered and sugared soufflé mould. Bake for 20 minutes at 350°F (180°C). Test if ready by inserting a knife blade: if blade comes out dry, the soufflé is ready. Serve immediately, sprinkled with confectioners’ sugar and chocolate sauce.

D N Sharma, chef at the Orient Express, does not bake his cheese soufflés. They are steamed instead (left), French chef Jean-George Vongerichten popularised the chocolate fondant in the late Eighties but if you look at his recipe, what he really did was to make a kind of soufflé (centre), Rohit Sangwan of the Bombay Taj says the key to the final texture lies in how you whisk the egg whites and fold the flavouring into the stiff egg whites (right)
D N Sharma, chef at the Orient Express, does not bake his cheese soufflés. They are steamed instead (left), French chef Jean-George Vongerichten popularised the chocolate fondant in the late Eighties but if you look at his recipe, what he really did was to make a kind of soufflé (centre), Rohit Sangwan of the Bombay Taj says the key to the final texture lies in how you whisk the egg whites and fold the flavouring into the stiff egg whites (right)
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    Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters?

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