I have been dreading to share the souffle making in this post. I have stalled it for a few days. I even stalled it longer in making it for real. A promise is a promise. I need to try making souffle  and also perfect it so that one day I can invite Renee to come to my house to enjoy afternoon tea with a souffle dish, be it sweet or savoury.

This post is about my first attempt in making a souffle. I never tasted one, so only judge the souffle by its texture describe by the expert it should be light and fluffy.

I also did not hope that my first souffle will be a success or failure, therefore no high hopes in the making.

The Ingredients that I use to make four souffles, size of  small rameskin: (agak- agak only)

1. 200gm White chocolate melted in a double boiler
2. 2 eggs, egg whites and egg yolks seperated
3. 2 tablespoon of butter
4. 1 tablespoon of coffee liquor
5. 1/2 cup of caster sugar
6. 2 tablespoon of multipurpose flour

First, mix the egg yolk with the 2/3 of the prepared caster sugar, beat it until well combined and the egg mixture turn light yellow colour and the sugar dissolved.

Then add the egg mixture into the melted white chocolate and add in the coffee liquor. Combine and mix well.

Get the rameskin ready. With your finger or using a pastry brush, brush the inner rameskin to be coated with butter. Then sugar coat the inner rameskin by scooping some caster suger into the rameskin, discard the extra sugar and repeat the same for other rameskin.

Then use an electric mixer to beat the egg white. I dont have so I use my beautiful hand to do it. Beat the egg whites until white and fluffy, add in remaining caster sugar gradually by spooning little by little. Continue beating until the whites becomes stiff. Stiff until  if you turn the bowl over your head the egg whites wont drop a bit. If  you have an arguement with your hubby or in bad mood, its good time to beat the egg whites with your hand, release some tension I think. Cooking Therapy!

Then fold in the white chocolate mixture into the egg whites gently. I said FOLD in! Not mix it.

Pour the mixture into the rameskin and bake it for 45 mins at 120 C.

Look at my White Chocolate Souffle!!

Nice or not my souffle?!! Does it look perfect? I can cheat people with this photo!!

ITS A  FLOP ACTUALLY!!

The moment I took the souffle out from the oven in less than 2 minutes it collapsed!!  The souffle is still soft and fluffly but it colapsed. Its rather sweet, maybe because I use white chocolate to make it.

Did you notice, in my ingredients I need to use flour? I totally forgot about the flour!!

Next time, I will try again to make a better souffle and hopefully it’ll be success. Gordon Ramsay’s Passion fruit and Banana Souffle sounds good to me. So wait till I get my blender for my next souffle attempt.