Night of Souffles

Last night, I had two soufflés planned.  The first was a double cheese soufflé from bbcgoodfood.com.  It had goat cheese and parmesan cheese in it.  If I know one thing about cooking a soufflé, I know not to change the recipe at all.  The other thing I know thanks to watching a lot of cooking shows is to not open the oven mid-bake.  So, I sat at my oven and waited and watched.  The recipe has a bake time of 12-15 minutes.  Even at the 15 minute mark, my soufflés did not look done, so I waited some more.  They probably cooked close to 20 minutes before I took them out.  Baking them is the trickiest part of making a soufflé, the other tricky part is not over mixing the egg whites into the rest of the mixture.  The recipe calls for your egg whites to be whisked to soft peaks.  I used my Kitchen Aid to mix them.  I love my Kitchen Aid.  

Here's my mixture prior to baking it.  You can still see the egg whites, which makes it nice and fluffy.

The finished product.  It turned out perfect.  I was so happy.  If I would have planned dinner better, I would have made a salad to go with it.  All dinner was missing was a little crunch.  Because I didn't half the recipe like usual, I we had two leftover soufflés.  After church today, we heated one of them up and ate it as a dip with wheat thins.  It was almost better the second day.  The recipe is written in grams and milliliters.  Here is an American translation:

1/3 cup of butter

1/3 cup of flour

1 cup plus 3/4 tbsp. of goat cheese

2/3 cup of parmesan 

2 tbsp of chopped chives

5 eggs, separated

1 cup plus 3/4 tbsp. of milk

1. Heat the oven to 200C/fan 180C/gas 6.
2. Butter 4 x 250ml soufflé dishes.
3. Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
4. Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
5. In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
6. Cook for 12-15 minutes until the soufflés are risen and golden.

Then, I found this recipe from skinnytaste.com.  It's a chocolate banana soufflé that is low fat and low calorie.  There is only 131 calories in each soufflé!  

There is no butter in it and only three tablespoons of sugar in the whole recipe.  

There great thing about this recipe is you don't have to make it a day ahead of time.  I just don't think that far ahead sometimes, which is what a lot of recipes (the Roy's knockoff in particular) require.  If you were to compare it to the Roy's recipe, it is not as good.  But, considering it is low fat, it was really good.  

It was easy and really quick to make.  Again, i mixed my egg whites in my Kitchen Aid which speeded up the process.  Don't be afraid to try a soufflé!  They are not as hard as they seem and will turn out as long as you follow the directions exactly.

Pinmaker's rating: Love it

Level of Difficutly: Medium