Friday, January 26, 2007

A Souffle for Donna Day

souffle 1


Soufflés have a reputation for being difficult to make, but that's not why I've never made one before. I've never made soufflés because I never really craved soufflés. But blogging has been a way for me to expand my horizons and try new things in the kitchen. So when Tami at Running with Tweezers announced soufflés as the theme for 2007's first Hay Hay It's Donna Day, I instantly started craving one. It's the power of suggestion. Or maybe it's the power of food blogs?

Gourmet magazine describes this dessert as "a soufflé without fall … delicate and foolproof ". The word that caught my eye was "foolproof". It was as if the recipe was daring me to mess it up. Technically this isn't your traditional soufflé. Salzburger nockerl is more like a meringue dessert. The original recipe calls for lingonberry sauce, but I decided to use a combination of Nutella (chocolate hazelnut spread) and raspberry jam. Because (1) Why not? (2) I can’t leave well enough alone and (3) in the spirit of HHDD, I wanted to "turn simple into special". It was a treat to find pockets of creamy Nutella and jam underneath the light and airy meringue. And was it foolproof? Well, I wouldn’t go so far as to call it foolproof but it was a pretty easy recipe. Just set your baking dish on a sheet pan to catch any drips and make sure you don’t open the oven while it's baking.

I think the hardest part was getting a photograph of the soufflé. My best light at this time of day was about 11 meters away from my oven. The heavenly clouds of my soufflé deflated with every step. I lost about 3 cm before snapping my first shot.

souffle 2

Salzburger Nockerl
(adapted from Feb 2007 Gourmet)

1/4 cup heavy cream
3 tablespoons Nutella or other chocolate hazelnut spread
2 tablespoons raspberry jam or preserves
5 large egg whites
1/2 teaspoon salt
1/2 cup granulated sugar
1 tablespoon all-purpose flour
3 large egg yolks
1 teaspoon pure vanilla extract
confectioner's sugar for dusting

Put oven rack in middle position and preheat oven to 400°F.

Pour cream into a 9-inch pie plate or shallow gratin dish and spoon Nutella and jam into cream in dollops (it will be sparse).

Put egg whites and salt in a bowl, then set bowl in a larger bowl of hot water and stir whites to warm to room temperature, 1 to 2 minutes. Remove from hot water. Beat whites with an electric mixer at high speed until they just form soft peaks, then beat in granulated sugar, 1 tablespoon at a time, beating until whites just form stiff, glossy peaks. Sprinkle flour over meringue and fold in gently but thoroughly. Whisk together egg yolks and vanilla in a small bowl. Whisk in about 1/2 cup whites to the yolks to lighten up the mixture. Then fold yolk mixture into whites gently but thoroughly.

Spoon large dollops of meringue onto cream mixture and bake until golden brown and set, 13 to 15 minutes. If you prefer a less creamy soufflé, bake 5 minutes more. Dust lightly with confectioners sugar and cool 5 minutes before serving.

Makes 4 to 6 (dessert) servings.

souffle 3
Nutella & raspberry jam peeking out

17 comments:

Ivonne said...

Oh! Hello nutella and jam! I'm coming to eat you!

I think it's gorgeous!

Anonymous said...

Egad! Nutella and rasberry jam? Be still my beating heart!


Ari (Baking and Books)

Ellie said...

Ari has it right - be still my beating heart! Talk about a dish to thrill the tastebuds!

Anonymous said...

Nutella is an excellent addition to anything.

Mary said...

Ivonne - Thanks so much. BTW, I made your "rice is nice" recipe and it was fabulous and so easy!

Ari & Ellie - It was a bit over the top with the Nutella + raspberry jam. But so yummy.

Brilynn - I've even tried Nutella with peanut butter on my toast.

Anonymous said...

Mary,

You should receive a special award for mixing Nutella and raspberry jam - what a bold and delicious idea!

I was running like a crazy person to take a shot of my souffle too - I think it was part of the fun. :D

Anonymous said...

Mmm...Sounds yummy!! And who can resist nutella and rasberry? lolz..

bea at La tartine gourmande said...

What a fun combination. Would love to try!

gilly said...

What a beautiful souffle! It sounds like a delicious combination of flavours!

Anonymous said...

Nutella and jam rocks but I have to say Nutella and peanut buter is heaven better (ahaha). Beautiful!

MyKitchenInHalfCups said...

Ari's got it...be still my heart, it's a picture on a computer screen, put the fork down and your tongue back in the mouth!
Oh, my that looks great!

sher said...

Oh my goodness! What could sound more inviting than "pockets of nutella and jam." And foolproof? I think you have scored a homerun with this delightful recipe! Beautiful pictures.

veron said...

Oh my god, what a wonderful,tasty souffle. I love your blog, I shall be digging into your archives :).

veuveclicquot said...

nutella: That's all i needed to see to start salivating!!!

I've never made a souffle (scared! ;) )

Anonymous said...

Wow, and you've never made this before? I don't believe you! It looks amazing!

Renz said...

Rats - I made the meyer lemon souffle from the same Gourmet as it was totally boring. This looks awesome.

Barbara said...

As soon as i saw Nutella in the title I knew I'd love this. Thanks for joining us in HHDD