Reflection

          Garrett and I really enjoyed going on the cullinary adventures together this past semester. We learned several things along the way, and overall it was been a beneficial experience. Here's another look at the adventures we completed this semester from our favorite to our least favorite.

Adventure #12: Chocolate Souffle

            Unfortunately, Garrett was not able to help out with the last adventure, and he was definitely sorry when I sent him a picture of the end result. I wanted to end with something that was known to be challenging but would be manageable for me. Based on the past adventures, I decided that I would do my best if a made a dessert, so for adventure #12, I made chocolate soufflé!

            As with every other adventure, I began by completing step 1, shopping. The recipe called for ten ingredients and of those ten, I was missing three. I set off for the grocery store in search of unsalted butter, bittersweet chocolate, and cornstarch. All of the ingredients were simple enough to find and they cost me less than 10 dollars, so the first step of the final adventure was easily a success.

The full this of ingredients is as follows

2 tablespoons unsalted butter, room temperature

1/3 cup granulated sugar, plus more for ramekins
3 large egg whites, room temperature, plus 3 large egg yolks
1/8 teaspoon cream of tartar
5 ½ ounces bittersweet chocolate, melted
2/3 cup whole milk
1 tablespoon plus 1 ½ teaspoons cornstarch
1/8 teaspoon salt
3 tablespoons crème fraiche or sour cream
Garnish: confectioners’ sugar

            When I was finished with step 1, I went home and began step 2, baking. I began by preparing 4 ramekins. I brushed each with the butter and then sprinkled them with sugar. I then set them aside and moved on with preparing the batter.

            First I separated the egg whites and yolks. I then whisked the egg whites until they were frothy, added the cream of tartar, continued whisking, added the granulated sugar, and whisked for a final time until medium peaks formed. I set the egg white mixture aside and continued with the recipe.

            I melted the chocolate and set it aside. I then put the milk, cornstarch, and salt into a saucepan and brought it to a simmer. Once the mixture was of a thick consistency, I removed it from the stove and whisked it into the chocolate. I then added the egg yolks and sour cream and continued whisking. Finally, I folded in the egg whites, and the batter was complete.

            To complete the dessert, I poured the batter into the 4 ramekins and baked them in the oven for 14 minutes at 400 degrees. When they were done, I served them to my parents and my brother. We all tasted them and had varying opinions. We had never had a soufflé before, so we weren’t sure what it was supposed to taste like. To me, it was like a chocolate cake with a chocolate mousse center. A little bit definitely goes a long way, so I would suggest sharing a soufflé rather than eating a whole one by yourself. Nevertheless, the final adventure was a success!   

 

 

 

 

The complete recipe for chocolate soufflé can be found here http://www.marthastewart.com/356052/individual-chocolate-souffles