For the dishes

Crme ptissire
Egg white mixture
For the dishes
Crme ptissire
Egg white mixture
LifeStyleFOOD.com.au
Gordo !amsays chocolate souffl"
!ecipe #y Gordo !amsay from $he F %ord
25 g unsalted
butter for
greasing
finely grated
Chocolate
20 g Cornflour
200 ml Milk
200 g Dark
Chocolate 70%
cocoa solids,
chopped
80 g egg yolks
200 g egg hites
!50 g caster
sugar
! tablespoon
cocoa poder for
decoration
& "reheat o#en to !80$C%gas &'
' (rush 8 ramekins )8cm in idth, &*5cm in height+
ith the softened butter in upard strokes, from the
base to the rim' Chill the dishes for 5 minutes, then
as an insurance policy so the souffl, doesn-t stick to
the dish, apply a second coat as before'
( .prinkle a little grated chocolate into each dish, tilting
and rolling the dishes around to line them ith an
e#en layer of chocolate'
& /or the cr0me p1tissi0re, slake the corn flour ith a
little of the milk, then gradually add the rest of the
milk until you ha#e a smooth mi2ture' "our into a
small pan, and sloly bring to the boil, stirring
continuously' (oil for 30 seconds then off the heat,
add the chocolate and hisk until smooth' (eat in
the egg yolks until smooth before transferring to a
bol to cool'
& 4n an artisan mi2er, hisk the egg hites to soft
peaks' 5radually start to add in the sugar, hisking
ell in beteen each addition' 6nce all the sugar has
been added, continue to hisk until you ha#e a thick
and glossy mi2ture'
' 7dd one third of the egg hites into the chocolate
cr0me patisserie mi2ture and mi2 ell' 8o add in
the remaining egg hite and gently fold into the mi2'
Do not o#er ork the mi2ture as it ill become too
hard and stiff'
( Di#ide the mi2ture beteen the ramekins' 9e#el the
surface ith a palate knife then bake for :*8 minutes,
or until ell risen and ith a slightly obbly centre'
;emo#e from the o#en and dust ith the remaining
cocoa poder' .er#e immediately ith a scoop of
mint chocolate chip ice cream'