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Laurel Watson's souffle recipes - 23 July

Passionfruit Souffle 

Serves Four

 1 tbsp butter, melted
 3 egg yolks
 3 level tablespoons of castor sugar
 3 egg whites, plus 2 extra egg whites
 2 level tablespoons of castor sugar
 4 tbsp fresh passion fruit pulp
 4 tbsp icing sugar for coating

- Butter the insides of four small individual souffle dishes.
- Using a hand-operated or electric beater, beat the egg yolks with the castor sugar, until the mixture is pale and smooth.
- Set that aside, and use a clean dry whisk to beat the egg whites. Add one more level tablespoon of castor sugar, and continue to whisk until they start to thicken. Add the final level tablespoon of castor sugar, and keep whisking until they form little mountain peaks.
- Strain the passionfruit juice through a sieve, and stir into the egg yolk and sugar mixture, beating well. Gently but thoroughly fold into one-third of the egg white, then the remaining egg white, until lightly incorporated.
- Fill the souffle dishes to about three quarters full with the mixture, and place the tray in the middle of an oven preheated to 200degC. Bake for ten minutes. You don't have to tip toe around the house, but neither should you continually open the oven door to check their progress.
- When they have risen and are pale and beautiful, remove the tray from the oven, and carefully place each pot on a serving plate. Dust with icing sugar and serve with vanilla ice-cream.

Make Ahead Cheese Souffle

125g butter
1/2 cup flour
1 tsp salt
225g grated tasty cheese
1/2 tsp paprika
Pinch of chilli
450 ml milk
8 eggs, separated
Parmesan cheese

- Brush 8 x 1 cup souffle dishes or 1 large dish with extra melted butter and sprinkle with parmesan, knock out any excess.
- In a medium saucepan, melt butter and seasonings. Whisk in flour and cook for a minute.
- Gradually whisk in the milk and bring to the boil.
- Simmer sauce for 3 minutes then add the cheese and whisk until combined.
- Cool sauce then whisk in the egg yolks.
- Beat the egg whites until stiff but not dry.
- Fold the whites through the sauce then pour into the souffle dishes.
- At this point you can cover and chill them for 24 hours but remember to take them out of the fridge at least 20 mins before you cook them
- Pre heat oven to 230degC
- Reduce heat to 200degC and bake small souffles for 10 mins and large one for 20-30 mins
- Serve with salad and a good tomato relish

Chocolate Souffle

For moulds
1 tablespoon butter, softened
1 tablespoon sugar

For souffle
1 1/8 cup milk
4 1/2 tablespoons sugar
3 tablespoons cocoa powder
4 egg yolks
2 tablespoons cornflour
2 tablespoons amaretto or other liquor
100g dark chocolate, finely chopped
5 egg whites (at room temperature).

- Heat the oven to 200degC. Brush the souffle moulds with the butter, coat with 1 tablespoon of sugar and knock out any excess.
- Refrigerate until needed.
- Heat the milk over a medium-high heat, add 1 1/2 tablespoons of the sugar and the cocoa powder, and whisk, making sure that the cocoa powder isn't sticking to the bottom of the pan.
- Beat the yolks and another 1 1/2 tablespoons of the sugar until smooth and a lemony yellow colour, then stir in the sifted cornflour.
- Slightly warm the yolk mixture with 1/3 of the cocoa-milk mixture, then pour the mixture in with the milk, stirring over heat.
- Whisk until it comes to a boil.
- Cook, stirring with a wooden spoon, for about 3 minutes.
- Remove from the heat and whisk in the amaretto.
- Push the mixture through a sieve over the chocolate.
- Stir well until the chocolate is melted.
- Cover the mixture with plastic wrap so that a skin does not form, and allow to cool.
- Whisk the egg whites to soft peaks, gradually adding the last 1 1/2 tablespoons of sugar, while the mixture holds a soft peak.
- Gently fold 1/3 of the egg whites into the base until marbled, then fold in the remainder until smooth and worked together.
- Fill the moulds to just under the rim. (At this point, the souffles can be held in a water bath before baking. It is important to keep the temperature of the water bath at about 50degC. Souffles may be held this way for up to an hour before baking.)
- Bake the souffles for about 11 to 12 minutes. Sprinkle with icing sugar.