Arrowroot Soufflé RecipeOrigin: French Period: Modern |
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Souffles have a reputation for being difficult and for collapsing almost as soon as they are taken out of the oven. This souffle is different as the arrowroot stabilizes it. If you're ever going to try cooking a souffle then this is the one you should atart with. Ingredients:
4 tbsp arrowroot 
Arrowroot Soufflé Preparation:Method:Mix the arrowroot with 250ml of cold milk to form a smooth paste. Add the remainder of the milk to a pan and bring to a boil. Gradually stir the arrowroot mixture into the boiling milk then add the lemon sugar. Allow the resultand mixture to boil for 15 minutes, stirring continually. Remove from the heat and allow to cool to blood heat before stirring in the well-beaten egg yolks. Prepare a tin mould or souffle mould by greasing well and pre-heat an oven to 180°C. When everything is ready whisk the egg white into stiff peaks then fold into milk and arrowroot mixture. Pour this into your pan and fill up to 3/4 full. Place in the centre of the oven and bake for about 20 minutes, or until well risen and golden on top. Take immediately out of the oven and present on the table with no delay. |
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