The key to hosting a perfect dinner is the dessert. Dessert is indeed the hardest thing to make. No matter how difficult it might be, the applause that the party gets is because of the dessert. The key to making a perfect dinner is the dessert. But what should one make for the dessert that is not so hard to make and that everybody loves? One simple answer is Ice Cream. Everybody be it whatever age loves ice cream. But one cannot simply serve ice cream for dessert, or can they? If you believe that can be done, then there will be many who will beg to differ. And for those who beg to differ, the problem is that what should one make that goes with this well loved ice cream? The simple answer to this extremely difficult problem is Soufflé. Here are some simple recipes for Soufflé :
1 Orange Soufflé:
1 ¼ cup caster sugar
2 tbsp lemon juice
1 cup orange juice
2 cups cream
A few drops of orange colour
3 tsp gelatine mixed with half cup of warm water.
1 Mix the fruit juices and strain.
2 Separate the eggs carefully so that no yolk particle is in the egg white.
3 Mix egg yolk and sugar together and whisk it over a pan of hot water, until the mixture becomes thick and creamy.
4. Add the fruit juices slowly. It should leave an impression when the whisk is withdrawn.
5 Dissolve the gelatine in hot water and fold it in the above mixture.
6 Remove the pan from the hot water.
7 Whip the cream and add it to the mixture.
8 Whisk the egg whites till stiff.
9 Pour the cream and egg mixture into a glass serving bowl and fold in the stiffly beaten egg white.
10 keep it in the refrigerator, until set.
11 Decorate the set soufflé with orange slices and some whipped cream.
2. Egg-less Pineapple Soufflé:
One can find many people who do not consume egg in any form. So if you are one of those or are hosting a party for such people, then you needn’t worry. Here is one such recipe that has come to your rescue, Egg-less Pineapple Soufflé. Just in case you are worried about the taste and the look of the dessert because of it not having eggs, well then you needn’t worry anymore. The recipe is such that it will give the same frothiness to your soufflé that eggs give to the soufflé :
One small tin pineapple slices
2 cups of cream
Half cup caster sugar
3 tsp of gelatine
A few drops of pineapple essence
1 Separate the pineapple slices from the syrup and chop it into small pieces.
2 Beat cream and sugar till thick and add the essence.
3. Half the pineapple chopped pieces.
4 Mix the gelatine and left over pineapple syrup and dissolve over a pan of hot water.
5 Cool and Refrigerate
6 When it is semi-solid take it out from the refrigerator and add the remaining pineapple pieces.
7. Beat this mixture in a blender till it is frothy and white and the pineapple pieces are crushed.
8. Fold it into the cream mixture and let it set for four to six hours in the refrigerator.
9 Decorate with cream.
3. Chocolate Soufflé:
Chocolate is one of the most well loved sweet all along the world. So here is one recipe that will turn your well loved sweet into a soufflé:
1 and ½ cups caster sugar
4 tsp coco powder or 8 tsp of drinking chocolate
½ cup milk
3 tsp gelatine
1 Mix the coco powder with half cup of warm milk.
2 Separate the egg yolks and whites.
3 Mix the sugar with the egg yolks and beat over a pan of hot water, till the mixture becomes thick and creamy
4 Mix in the chocolate milk and beat well.
5. Remove the pan from the hot water.
6 Beat the cream and add to the chocolate egg mixture.
7 Pour this mixture into a glass serving bowl.
8 Beat the egg whites till stiff.
9 Add half a teaspoon of coco powder while whisking.
10 Fold the egg whites into the chocolate mixture.
11 Put it into the refrigerator to set for 4 to 6 hours.
12. Decorate with grated chocolate and serve.
Tips to remember one needs to remember while making the soufflé which aren’t usually mentioned:
1 Sprinkle gelatine over the water and let it stay for 5-10 minutes till the water soaks in the gelatine. Do not stir immediately, otherwise lumps will form. Then stir it over a pan of hot water, till the gelatine is completely dissolved. Do not dissolve the gelatine over high heat otherwise the effectiveness of the gelatine will reduce and the dessert will not set.
2 While whisking the eggs over hot water, make sure the pan you are beating the eggs in does not touch the water, otherwise the egg will cook.
3 Make sure there is not even a speck of yolk in the egg white, otherwise the egg white will not beat stiff.