Vanilla Soufflé

Vanilla Soufflé

An elegant and refined dessert, vanilla soufflé is a perfect choice to impress guests or to indulge in moments of relaxation. This classic dessert, with a slightly fluffy texture and a delicate vanilla flavor, has its origins in ancient culinary traditions, symbolizing gastronomic sophistication. Preparing the soufflé may seem intimidating, but with a few helpful tips and a step-by-step approach, you will achieve a splendid result that will delight all the senses.

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 8

Ingredients:
- 12 fresh eggs
- 250 g sugar
- 10 g vanilla sugar
- 200 g flour
- 1 liter milk
- 2-3 vials of vanilla essence
- 30 g butter (for greasing the ramekins)
- flour (for dusting the ramekins)

Preparation:

1. Preparing the ingredients: Start by washing and disinfecting the eggs. It is important to ensure that the eggs are clean, especially when working with them raw. Rinse them with cold water. Then, separate the egg whites from the yolks, being careful not to leave any traces of yolk in the whites, as this will affect their ability to whip well.

2. Boiling the milk: In a large pot, pour the milk and bring it to a boil over medium heat. Make sure to stir it occasionally to prevent it from sticking to the bottom of the pot.

3. Preparing the cream: In a large bowl, combine the yolks with 100 g of sugar and the flour. Mix well, then add 200 ml of cold milk and the vanilla essence. Stir until you obtain a homogeneous mixture.

4. Thinning the mixture: Once the milk has boiled, take a cup of warm milk and gradually add it to the yolk mixture, stirring continuously to avoid cooking the eggs. Then, pour this mixture into the pot with the remaining warm milk (800 ml) and cook over moderate heat for 10 minutes. It is essential to stir constantly to prevent the cream from sticking to the bottom.

5. Cooling the cream: After 10 minutes, the cream should be thick and lump-free. Remove it from the heat and let it cool.

6. Beating the egg whites: In a clean bowl, beat the egg whites with a pinch of salt. When the egg whites start to thicken, gradually add 150 g of sugar. Continue beating until you achieve a firm meringue. It is recommended to use an electric mixer for the best results.

7. Combining the ingredients: Gently fold the egg white meringue into the cooled cream. Use a spatula and mix gently from top to bottom to retain the air in the egg whites.

8. Preparing the ramekins: Grease the ramekins with butter and dust them with flour. This will prevent the soufflé from sticking to the dish and allow for even rising.

9. Baking the soufflé: Fill the ramekins with the soufflé mixture, leaving a little space at the top to allow the soufflé to rise. Bake initially at a low temperature, then increase the temperature to 180°C and continue baking for 20 minutes, until the soufflé is golden and fluffy.

10. Serving: The soufflé is served warm, dusted with powdered sugar or with a topping of jam. If you want to add a touch of elegance, you can use a fresh fruit sauce or vanilla ice cream.

Helpful tips:
- Make sure the eggs are at room temperature before using them. This will help achieve a firmer meringue for the egg whites.
- Feel free to experiment with flavors! Add a little almond extract or lemon zest to give your soufflé an interesting twist.
- The vanilla soufflé pairs perfectly with a sweet wine or a fresh citrus-based cocktail that will balance the sweetness of the dessert.

Nutritional benefits:
Vanilla soufflé is rich in protein due to the eggs, and milk adds calcium and vitamins. However, it is recommended to consume this dessert in moderation, considering the sugar content. Each serving has approximately 250 calories, depending on the ingredients used.

Frequently asked questions:
1. Can I use plant-based milk instead of cow's milk?
Yes, you can use almond or soy milk, but be sure to choose an unsweetened version to avoid altering the final sweetness of the soufflé.

2. What can I use instead of sugar?
For a healthier option, you can try using honey or a natural sweetener, but balance the proportions to avoid affecting the texture.

3. Can I prepare the soufflé in advance?
The soufflé is best served immediately after baking, but you can prepare the cream in advance and store it in the refrigerator, then use it to make the soufflé fresh.

So, don't hesitate to venture into the world of vanilla soufflé! Whether you serve it on a special occasion or simply to treat yourself, this dessert will surely be a hit. Enjoy!