Best 3 Mini Souffles Recipes
Are you looking for a delicious and easy-to-make recipe for mini souffles? If so, you're in the right place! Mini souffles are a great option for a light and airy breakfast, lunch, or dinner. They are also perfect for parties or gatherings, as they can be made ahead of time and reheated just before serving. In this article, we will provide you with a step-by-step guide on how to make mini souffles, as well as some tips and tricks for getting the perfect results.
Check out the recipes below so you can choose the best recipe for yourself!
MINI CHOCOLATE SOUFFLES
These ethereal chocolate souffles are made as individual portions. Pop them in the oven as you're finishing dinner and they'll be perfectly timed for dessert.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add 1/3 cup granulated sugar; whisk until medium peaks form, about 5 minutes.
- Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
- Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners' sugar.
MINI SOUFFLES
This recipe can easily be reduced to 1 or 2 servings or doubled to make 8. They are very easy to make. I have even made them using canned mushrooms and monterey jack cheese.This is wonderful served with recipe #217809. Recipe courtesy of Ridenhour Ranch House Inn of California
Provided by cookiedog
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F Butter 4 individual-size ramekins and place them on a baking sheet.
- Sprinkle grated cheese over bottoms of ramekins.
- Divide ham and mushrooms among ramekins.
- Top with a pinch of nutmeg.
- Whisk eggs well. Slowly whisk in heavy cream.
- Divide egg mixture among ramekins.
- Bake for about 30 minutes, or until souffles are puffed and golden (souffles can be held in a warm oven for about 20 minutes before they begin to deflate.).
MINI RICOTTA & SPINACH SOUFFLES
Categories Egg
Number Of Ingredients 9
Steps:
- Cook the diced onion with the fresh spinach in olive oil until spinach is wilted. About 2 minutes. Set aside. Beat the eggs w/ both cheeses, salt and pepper. When spinach mixture has cooled add it to the egg mixture. If you are making a large souffle, then place in a greased square baking dish with 4" sides. If you are making appetizer size souffles, then butter a dish with lower sides (I used a rectangle Pyrex baking casserole, 8x10), and pour batter in the dish. Bake at 350F for about 35 minutes until puffed. You can serve the dish hot, however, if you are making mini appetizers, then place the baking dish in the fridge for 4 hours (or overnight) until the souffle has completely cooled and firmed up. Now you are ready to use your biscuit cutter to cut out shapes. I used a 2" fluted edge cutter and easily cut out the rounds. (eat the leftover scraps as you go!). Garnish each souffle with a roasted red pepper piece and serve.
Tips:
- Make sure all ingredients are at room temperature before you begin. This will help ensure that the soufflés rise evenly.
- Use a hand mixer or a whisk to beat the egg whites until they are stiff but not dry. Over-beating the egg whites will make the soufflés tough.
- Fold the egg whites into the egg yolk mixture gently. Over-mixing will deflate the egg whites and make the soufflés fall.
- Bake the soufflés immediately after they are prepared. The longer they sit, the more likely they are to fall.
- Do not open the oven door during baking. This will cause the soufflés to fall.
- Serve the soufflés immediately after they are baked. They will start to fall as soon as they are removed from the oven.
Conclusion:
Mini soufflés are a delicious and elegant dish that can be enjoyed for breakfast, lunch, or dinner. They are also relatively easy to make, provided that you follow a few simple tips.
With a little practice, you can master the art of making soufflés and impress your friends and family with this classic French dish.
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