I made soufflés! I made soufflés! That’s proper grown up cooking, right? They were too bad, either. They rose splendily, and although they sunk within a few minutes of taken a photo I still managed to get a photo of them in all their risen glory. Plus, even sunk they tasted amazing. So I’m counting this as a success, and planning chocolate soufflés in the future.
- 113g grated parmesan
- 3 large eggs
- 150g fat free natural fromage frais
- 1 crushed garlic clove
- 113g quark
- 1 teaspoon of paprika
- Three tablespoons each of dried tarragon, mixed herbs and parsley
Okay, so pre-heat the oven to 200C and spray the inside of four ramekins or soufflé dishes with Fry Light. Put a teaspoon of the cheese in each one, cover with a little bit of clingfilm and shake so that the bottom and sides of the dish are evenly covered.
Then separate the eggs. The best way to do this I’ve found is to crack the egg and then pass the yolk between the two halves of the shells with the white dripping into a bowl. Then put the yolks in a bowl.
Mix the yolks with the fromage grais, the crushed garlic, the quark, the paprika, the mixed herbs, the remaining cheese and some pepper. Mix together until they’re well combined.
In a separate bowl, whisk the egg whites until stiff. You can do this with an electric whisk, but it’s not too hard to do it by hand either. Try and whisk from the wrist rather than the shoulder because that way you can do it for longer. But if you’re doing it by hand, make sure you have a bowl to do it in rather than a jug like I had to use. That makes it a LOT harder.
The whites need to be whisked until stiff. You can tell when it’s ready because the drips from the egg will leave a trail on the top of the mix.
Then fold in the egg whites, a quarter at a time, into the herby cheese mixture. Be as gentle as possible to keep as much of the air as you can in the mix. Turning the bowl rather than the spoon seems to help. Then you just need to spoon the mix into the prepared dishes.
Bake in the oven for 12-15 minutes until they’re golden and risen. The top should feel firmish – I actually had to have mine in for about 20 minutes, but that might be my oven. Either way, they look pretty damn impressive…