Chamomile souffle with dark chocolate ice cream
ByronTalbott · ♥ 2.5K likes · 185.8K views · 3 min video
Read about egg whites in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 75 g sugar
- 500 g souffle base
- butter
Butter the ramekins, brushing in the direction the souffle will rise and reaching every corner.
Buttering the ramekins
Slowly froth the egg whites, then gradually add the sugar to make a meringue at medium to soft peaks.
- egg whites
Take the ramekins from the freezer, give them a second coat of butter and coat with brown sugar.
- brown sugar
Mix half of the souffle base with half of the meringue, then the rest, so the smaller quantities incorporate without deflating the meringue.
Fill each ramekin halfway, brush the mix up the sides with a straight-edge spatula and wipe clean; run a thumb around the edge to make an indentation so it pulls away as it bakes.
- dark chocolate ice cream
Bake at 300 degrees for approximately 15 minutes; serve with dark chocolate ice cream.