Monday, March 5, 2012
Coffee Liquor Soufflé Caribbean Style - What A Treat!
Is it French Toast or is it sweet bread? These were the first questions that popped out of my guests' mouths when they were served this delicious dessert last weekend at our place.
When we hear the word 'Soufflé' , we seem to be automatically intimidated by it for the reason that myths surrounding the making of soufflés, that of being difficult and tricky, have been deeply ingrained in our subconscious minds as we've been reading cookbooks or watching cooking TV shows giving us advance warning on being extra careful when preparing this delicate and fragile traditional French dessert.
Well, my fellow readers, you can put these anticipated ideas aside and stop worrying. A good friend of mine just sent me this incredibly easy and fool-proof recipe of a decadent soufflé. Its origin is from the caribbean islands. In fact, it's so easy to make that it can even be served as a meal for breakfast or brunch. Don't even think about taking out your ramequins or your pastry brushes. Leave those in your cupboards. You won't need them, trust me.
The only kitchen tools you will need is a nice flat non-stick pan and your ingredients.
This soufflé is light, airy and exquisite in taste. Serve with a little icing sugar and a splash of liquor, fresh fruits and you are all set to savour them. I'm already drooling.
Preparation time : 10 minutes Cooking time : 7-10 minutes
Recipe "au pif":
3 egg yolks
6 egg whites (egg whites can now be easily purchased in cartons at the supermarket)
3 tbsp raw cane sugar
1 vanilla pod - seeds removed and set aside
3 tbsp Sheridan's coffee cream liquor
icing sugar to garnish
fresh fruits, strawberries, bananas, blueberries, raspberries..etc. to garnish
oil or some butter
Preheat oven at 350F
* Make sure to use a non-stick pan that has a handle that is heat proof.
In a small mixing bowl, whisk the egg yolks with 2 tbsp of sugar, vanilla seeds and the coffee liquor until you've reach a homogenous texture.
In a separate mixing bowl, beat the egg whites with the remaining sugar (1 tbsp) with electric mixer at high speed until you've reached a meringue texture.
Melt a nut of butter in a medium sized non-stick pan on medium-high heat. Immediately pour in half of the batter in the pan for about 2 minutes or until the bottom is starting to brown.
Transfer the pan into the oven and let it bake until the soufflé has risen and the top is slightly golden in colour.
Repeat the same last two steps until you run out of batter.
Carefully lay the soufflés in a dish and sprinkle some icing sugar, garnish with fresh fruits...and if you absolutely want it, drizzle more liquor.
Serves 4 people.
Share and enjoy.