Conference turris::cooks

    I'm not sure how much is "much" sugar, but I'll type in a couple
    of dessert souffle recipes after New Year's.  I like the frozen
    or jelled sort of dessert souffles more than the baked sort, since
    the baked ones have to be made at the last minute (while your guests
    are eating dinner - we never have dessert unless we have guests) since
    they `deflate' fast.   But, be warned, they are mostly whipped cream,
    egg whites, and sugar...  Of course, the seafood one (I make it
    a lot, with canned salmon - good stuff, and easy enough if you don't
    mind separating the eggs) and other baked souffles are mostly eggs,
    which may not be so healthy either!  (oh, well, eat a salad with
    it!)
    
    Charlotte :^)

    This is really a mousse, but you make it in a souffle dish.
    
    4 eggs, separated
    1 c sugar
    1/2 c lemon juice
    1 1/2 packets unflavored gelatin
    1/3 c cold water
    grated peel of one lemon (you can use bottled lemon peel)
    1 t vanilla extract
    1 1/2 c heavy cream
    
    Cook egg yolks, 1/2 c sugar, and lemon juice in a double boiler
    (I use a heavy saucepan) for five minutes, until hot but not boiling.
    Soften the gelatin in the water.  Add this to the lemon mixture
    and stir until weel dissolved.  Add lemon peel and vanilla, mix
    throughly, and let cool.  Beat egg whites.  As they get foamy, add
    the remaining 1/2 c sugar.  beat until soft peaks form.  Fold into
    the egg-lemon mixture.  Beat the cream until very thick but not
    stiff.  Fold into the lemon mixture  (don't worry if you haven't
    got it blended completely uniformly).  Pour into a 2 quart souffle
    dish and chill several hours before serving.

    This really is a souffle, so you have to bake it at the last minute.
    You can bake it in a souffle dish instead of the lemon shells; just
    keep an eye on it and serve it right from the oven as soon as it
    is golden brown on top.  As written you get 6 servings from this
    recipe, each consisting of two lemon cups.
    
    6 large lemons
    3 egg yolks (I use 4 so the eggs come out even)
    4 T sugar
    3 T lemon juice
    greated peel from one lemon (or use bottled peel)
    4 egg whites                              
    1 T sugar
    
    Preheat oven to 375oF.  Slice ends from lemons so they will stand
    up level.  Cut them in half horizontally, making 12 lemon cups.
    Carefully remove pulp without piercing shells, and drain shells
    upside down on paper towels.  Beat egg yolks with 4 T sugar and
    thick and light yellow, then add lemon juice and peel. Beat egg
    whites until they form soft peaks.  Add 1 T sugar and beat until
    stiff.  Fold whites into yolk mixture.  Fill lemon cups with souffle
    mixture.  Place in a 9x13-inch baking dish and bake until lightly
    browned, about 15 minutes.
    
    I fyou make this in a souffle dish, it will take about 20-25 minutes
    - keep your eye on it.
    
    
    I have discovered that most of the mousse recipes I have do call
    for some kind of liquer, usually something you'd only have around
    for flavoring (like apricot brandy) anyhow, so I supposed you could
    use a flavoring extract instead if you don't like to cook with $$$
    alcohol or don't want a cabinet full of seldom-used brandies, etc.
    For example, I bet rose-water mousse would be really nice!  I'll
    type in some of the other ones if you want.  I don't usually make
    real baked souffles for dessert because you can't prepare them ahead
    of time.

    This recipe was on a bottle of maple syrup; I haven't tried it -
    
    Maple Sweet Potato Souffle
    
    1 and 1/2 pounds sweet potatoes or yams, cooked and peeled
    1/2 cup pure maple syrup
    1/4 cup butter, softened
    1/4 teaspoon each nutmeg and grated orange rind
    4 eggs, separated
    
    In large mixer bowl, beat all ingredients except egg whites.
    
    In small mixer bowl, beat egg whites until stiff; gradually fold
    into potato mixture.  Spoon into buttered 1-quart souffle or casserole
    dish.  Bake at 350 degrees for 45 to 50 minutes or until center
    is set.  Serve immediately.
    
    Terry
    

    re: .6
    
    Sounds great, Terry, but should I blend the yolks in with the sweet
    potatoes or feed them to the cats?
    
    Nancy

    Since it says "all ingredients except egg whites" I'd assume they'd
    go in with the potatoes!  Or, use Egg Beaters and give them to the
    cats!
    
    Terry
    

    6 egg yolks
    1/3 cup sugar, divided
    1 cup heavy cream
    3 egg whites
    A few drops of lemon juice
    1/3 cup Grand Marnier
    
    In a large bowl, combine the egg yolks and one-half of the sugar.  Beat
    until very thick and light in color.  IN a medium bowl. whip the cream
    until it holds soft peaks.  Set aside.  In another medium bowl, beat
    the egg whites with lemon juice until foamy.  Gradually add the
    remaining sugar while continuing to beat until the whites are firm but
    still glossy.  Stir the Grand Marnier into the egg yolks.  Gently fold
    in the whipped cream, then fold in the egg whites. Spoon the mixture
    into eight individual souffle molds, for higher souffles, spoon into
    six dishes, make collars by folding sheets of aluminum foil into strips
    and wrapping the strips around the molds.  The upper edge of the strips
    should be about 1-inch above the tops of the mold. Secure with string. 
    Fill molds to the top of the collar.  Cover with plastic wrap and
    refrigerate over night.  Serve with the collar removed.
    
    May be served with a light fresh fruit sauce or puree if desired.

>    Anyone have a recipe for chocolate souffle in individual souffle cups? 
>    I'd love to try to make it (and my chocoholic husband would love it
>    too!), but all the recipes I find are for one large souffle.
    
Same recipe.  Butter souffle cups and sprinkly white sugar evenly in them.
Fill individual souffle cups 2/3 full with batter, place in
oven on middle rack.  cook at recommended temp just until they don't jiggle
very much when gently shaken...somewhere around 15 minutes, start testing.
Remove from oven when done and serve immediately.

There are 5 souffle notes (508, 908, 1081, 2418, 2704) but I figured this
was the best place....

This is from March 1990 Food & Wine magazine. Copied without permission.

My notes:  I don't make individual ones but rather one big one.  This almost 
doubles the cooking time -- I end up setting the timer for 20 minutes and check
on it every 5 minutes afterwards till it is done.  I use my grocery store's 
generic brand of real semisweet chocolate chips and it comes out fine.

-- Nisha

Individual Bittersweet Chocolate Souffles  -- 8 servings
--------------------------------------------------------
8 ounces semisweet chocolate, preferable Ghirardelli Bittersweet, chopped
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk
3 egg yolks
1 teaspoon vanilla extract
4 egg whites
1/8 teaspoon cream of tartar
1/4 cup granulated sugar
2 to 3 tablespoons confectioners' sugar, for dusting
Lightly sweetened whipped cream, for garnish

1. Preheat the oven to 375F.  Lightly butter eight 6-ounces ramekins and dust
well with granulated sugar. Place on a baking sheet and set aside.

2. In a double boiler over barely simmering water, melt the chocolate, stirring
occasionally, until smooth.  (Or melt in a microwave at 50 percent power for
about 3 minutes and 30 seconds.  Stir until smooth.)  Remove from heat.

3. Meanwhile is a small saucepan, melt the butter over moderate heat.  Stir in
the flour and cook until thickened but not browned, 1 to 2 minutes.  Add the
milk and whisk briskly until smooth and thick, about 3 minutes.  Remove from the
heat, add the melted chocolate and whisk until smooth.  Whisk in the egg yolks
and vanilla and set aside.

4. In a medium bowl, beat the egg whites and cream of tartar at medium speed
until soft peaks form, about 1 minute.  Gradually sprinkle the granulated sugar
on top and beat at high speed until the whites are stiff but not dry.  Using a
rubber spatula, fold 1/4 of the whites into the chocolate mixture to lighten it,
then fold in the remaining whites.  Spoon the mixture into the prepared
ramekins, filling them about 3/4 full.  (The souffles can be prepared to this
point up to one day ahead.  Cover and refrigerate.)

5. Bake the souffles for 15 to 17 minutes, until puffed and slightly cracked and
a tester inserted in the center indicates that the souffle is moist but not
runny.  Dust the souffles with confectioners' sugar and serve immediately in
their ramekins with the whipped cream.