I thought I was prepared this week. I even bookmarked a couple of recipes. But as usual, I always give myself too much to do but this time, I do have a good excuse. It is New Year celebrations and I do have a very good friend in town so cooking has been placed on the back burner. Baking is definitely not one of my fortes. So a little tired from all the New Year celebration, I crazily decided to choose the souffle over the pudding for this week’s challenge. I had most of the ingredients except for the icing sugar required for dusting.
Anyway it was a lovely Sunday morning and there was always time for a sweet soufflé before we headed out for lunch. It had been a long time since I made my last soufflé and I was a little apprehensive. This recipe has few ingredients and I did adapt it a little as usual. I found this cookbook, Women’s Weekly – Old Fashioned Favourites, at the back of the book shelf. So many yummy baking delights and I am so glad I found it.
- 55gms of castor sugar
- 4 ripe blood plums (the recipe used apricots but I found some juicy blood plums at the farmers market and thought why not?)
- 4 egg whites
- 2tbsp of honey
- 1tbsp of rose water (optional)
- Grease 4 ramekins and sprinkle castor sugar and set aside.
- Place blood plums in a heatproof bowl, add boiling water and cover for at least 2 minutes. Drain the water and allow it to cool slightly before skinning and chopping it finely.
- Combine the blood plums, remaining sugar and honey in a pot and stir it till it is a jam like consistency
- Whip the egg whites till it has soft peaks. Add the hot blood plum sauce and rose water. Whip till it is all mixed through
- Fill the ramekins and place it in a preheated 180C oven for between 12-15mins
I failed on the first round. The book said 180C for 15mins but the top of my soufflé turned out too brown and it flopped as soon as I stuck my spoon in. #bigsouffleflop
Mister and brother Raymon was really supportive and urge me to try again. They were willing to keep their rumbling tummies on hold while I tried the second lot. This time, I used a spoon to fill the ramekins instead of the spatula. I then flatten the top and cleaned around the rims of the ramekins as I have watched on many lifetsyle food channels. And instead of waiting for 15mins in the oven, I removed them at 12mins.
It finally raised but still not as I wished it to be. I should not have been lazy and bought some icing sugar. It would have looked better in the photo. Lesson learnt. I need to be more prepared and get all ingredients. It was light and fluffy like eating clouds. It just did not look good. I shall try again next time. It is so simple with so few ingredients but so easy to get it wrong.
Everyone else’s post for this week’s challenge:
Ange from Vicious Ange – Cookies & cream ice cream
Shellie from Iron Chef Shellie – Mangomisu
Anthea from What’s For Tea? – Mint gelato
Arale79 from Meals on Budget – Durian cream sponge cake
Agnes from Off the Spork – Chocolate mousse
Leigh from Chit Chat Chomp – Tomato risotto
Rizka from ini, itu – Chicken congee
Rilsta from My Food Trail – Best ever baked cheesecake
Kate from Something by Kate – Lamb shanks in five spice, tamarind & ginger; Vanilla honey chai pannacotta
Sarah from The Sugar Junkie – Raspberry sorbet
Jeff from Thermomixer – Grape bavarois