Rum Soufflé: a tasty Rum soufflé is nice. To serve 6:
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients:
- 1 cup (100 g) powdered sugar (NOTE: 1/2 cup granulated sugar is 100 g)
- Flour
- Butter
- 3 egg yolks
- 4 egg whites
- 4/5 cup (200 ml) milk
- 6 Savoiardi (cookies twice the thickness of ladyfingers)
- A little glass of rum
- Confectioner's sugar
Preparation:
Heat 3/4 of the milk with 1/2 cup (50 g) of the powdered sugar. In the meantime combine a heaping tablespoon of flour with the remaining milk in a bowl, to make a runny paste.
When the milk comes to a boil slowly work in the flour paste, whisking well to avoid the formation of lumps. Cook, stirring, until the mixture thickens (a couple of minutes will do it), then remove the mixture from the fire and work in about a tablespoon of butter. Once it has cooled a little further work in the yolks, one at a time. Next, whip the whites to very stiff peaks. By this time the batter should be cool; work in a tablespoon of the whites, and then gently fold in the rest.
Butter a 1/5 quart soufflé pan and add two tablespoons confectioner's sugar, shaking the pan about to coat all the butter. Upend the pan to discard whatever remains.
Dice the savoiardi and sprinkle them well with rum. Lay down a first layer of the batter, then some of the rum-soaked savoiardi, then more batter, alternating until all is used up; the batter should only reach half way up the mold by the time you're done. Bake the soufflé in a moderate (320-360 F or 160-180 C) oven for about a half hour; the soufflé will rise to fill the pan. You should, towards the end, reduce the heat slightly. Five minutes prior to removing the cake from the oven dust its surface with confectioner's sugar, which will caramelize. As soon as the soufflé is done, put the mold on a platter and serve it forth.
When the milk comes to a boil slowly work in the flour paste, whisking well to avoid the formation of lumps. Cook, stirring, until the mixture thickens (a couple of minutes will do it), then remove the mixture from the fire and work in about a tablespoon of butter. Once it has cooled a little further work in the yolks, one at a time. Next, whip the whites to very stiff peaks. By this time the batter should be cool; work in a tablespoon of the whites, and then gently fold in the rest.
Butter a 1/5 quart soufflé pan and add two tablespoons confectioner's sugar, shaking the pan about to coat all the butter. Upend the pan to discard whatever remains.
Dice the savoiardi and sprinkle them well with rum. Lay down a first layer of the batter, then some of the rum-soaked savoiardi, then more batter, alternating until all is used up; the batter should only reach half way up the mold by the time you're done. Bake the soufflé in a moderate (320-360 F or 160-180 C) oven for about a half hour; the soufflé will rise to fill the pan. You should, towards the end, reduce the heat slightly. Five minutes prior to removing the cake from the oven dust its surface with confectioner's sugar, which will caramelize. As soon as the soufflé is done, put the mold on a platter and serve it forth.
