Monday 27 January 2014

Pandan Souffle by Ronnie Chan (aka Rontree Chan)

Pandan Souffle (Serve 2)
1TbspSoftened unsalted butter for coating ramekins
1 TbspCastor sugar for coating ramekins
2 TbspKaya (green or yellow type)
2-3 dropsPandan extract
1 TspCorn flour
2 TbspCoconut milk
2 nosEgg Whites with 1/2 tsp sugar
Methods (preheat oven 170DC)
1. brushed the ramekin with butter at the base and side with
upward motion as this will help the souflle to rise.
2. coat the internal surface with sugar, leave in fridge 30mins 
3. Mix kaya, pandan extract, corn flour and coconut milk.
4. Whisk egg white to stiff peak (can add little sugar will help
 to form stiff peak. Avoid over whisking)
5. Stir in 1/3 of white mixture to pandan mixture and 
combine well.
7. Gently fold in the rest of 2/3 egg white mixture to 
incorporate air into mixture.
8. Take out ramekins from fridge and pour in souffle mixture 
till full. Scape off the excess leaving flat surface.
9. run finger along the collar of ramekin to form a slightly 'V' at 
the edge to remove excess batter (this will help souffle to rise up straight)
10. Bake in Oven at middle rack for 15-20mins.
11. Serve immediately when is done as the souffle will collaspe
when is cold. 
12. Dust with icing sugar for garnishing.

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