Frosty the Snowfflé

Xmas = Warmth of the full tummy and big hugs :)

Its the time of the year when the air seems happier and my home kitchen seems lovelier...

So here goes, the merry recipe of xmas 2014, i present you:

Frosty the Snowfflé

Yield: 5 ramekins
Bake time: 20 mins at 190 C

Equipment
Hand mixer
Clean rubber / silicone spatula
Soufflé dish or ramekins (any oven safe dish with sides that go straight up to allow the soufflé to rise properly)

Ingredients
6 egg whites, room temperature
3 egg yolks, room temperature
1/4 tsp all spice powder
1 tbsp cinnamon powder
35 gr cocoa powder
2 tbsp butter + 1 tbsp sugar, for prepping ramekins
90 gr caster sugar (for soufflé base) + 24 gr caster sugar (for meringue)
60 ml fresh milk
1/4 tsp salt
1/2 tsp cream of tartar
1 tbsp vanilla extract
1 tbsp + 2 1/2 tsp all purpose flour
icing sugar to decorate

Instructions

1. Preheat the oven to 190 C for 10 mins. Grease the soufflé dish / ramekins with softened butter and sprinkle with sugar. Rotate the dish to allow the sugar to adhere to all buttered surfaces. Catch excess sugar with other dishes, place the dishes in the fridge until you’re ready to fill them.

2. Prepare the soufflé base: Heat milk in the microwave for 30 seconds, remove and repeat once. Add 90 gr caster sugar, cinnamon powder, all spice powder, flour and cocoa powder. Fold until fully combined. Lastly, pour egg yolks and mix well.

3. Make the meringue. Ensure that you have a clean, dry mixing bowl to begin with.
Whip the egg whites, salt and cream of tartar using a hand mixer on a medium-high until
it forms soft peaks. Tips: soft peaks form when the whites are just starting to hold. They’re
a little stiffer, but when you gently turn your whisk upside down they will still flop back into themselves after a second.4. Add the sugar in 3 stages, beating for a few seconds after each addition.
Continue beating until whites are shinier and about to form stiff peaks. Be careful
not to over beat your whites as they can become rigid and fail to rise in the oven.
Pour the soufflé base mixture (no. 2) into the meringue half at a time. Fold gently
using rubber spatula until fully combined.

5. Spoon the batter into the prepared soufflé dish / ramekins until it reaches the top. Use the back of a knife / spatula to smoothen the top surface. Wipe any excess batter
along the outer edge using a paper towel.

6. Transfer the ramekins to a baking sheet and bake for 20 minutes.
Tips: Baking for 20 minutes will result in a fully-set soufflé with a springy texture. If you
prefer a more runny center with custardy texture, reduce the baking time to 15 minutes.

After removing from oven, using a small sieve, decorate with icing sugar and your
favourite stencil and serve immediately. Alternatively, serve with whipped cream, creme anglaise or a scoop of vanilla ice cream. Note: it is common for finished soufflés to
deflate/crack if not served right away. 

Now we are ready to impress the kids and our loved ones :) 

Any special holiday treats from you?

Have a MERRIEST XMAS & HAPPIEST NEW YEAR peeps!