Trefoil
Gold Member
Just did a bit of baking...
On the SW website there is a recipe for Chocolate and Apricot Soufflés (I am in love with both!). The recipe serves four and is 3 Syns per serving. So I gave it a go! (With a bit of fiddling with it...)
Just a couple of things:
•The recipe didn't tell me is how easy it is to overboil milk- this took me two attempts.
•The recipe says to line the ramekins with grease proof paper with a collar of 5cm to be held down with an elastic band. I only had two elastic bands, and it got all faffy so I have omitted the grease proof.. we will see if this causes an issue when it comes to eating it!
•I had enough mixture to make 6 not four! My ramekins are the ones from the GU pots- don't know about others! Therefore mine is 2 Syns a pot!
•Asda only did Apricots in Syrup not juice- however I washed them in water.
Ingredients:
4 Ramekins (I had 6!)
100g Tinned Apricots in Juice (drained and chopped)
3 Eggs- split into yolks and whites in different bowls
1 tsp Vanilla Essence
4 tbsp Sweetener
25g Cocoa Powder
400ml Skimmed Milk
1 sachet of Gelatine
So:
Put the milk in a pan and sieve the cocoa powder into it. Put on a medium/low heat and stir PERMANENTLY *the actual recipe says whisk but all of mine got stuck to the bottom on the first attempt so I actually used a spatula* until it starts to boil. Then turn down to the lowest setting, stirring occasionally. When you have turned it down, beat the egg yolks and add the vanilla essence followed by the sweetener. Beat until fluffy/you can write your name when you take the whisk out of the mixture and then add to the cocoa/milk. I found it easiest to pour small amounts into the yolk bowl and then pour it all back into the pan! Stir until it thickens and remove from the heat.
In a heatproof bowl, add the sachet of gelatine with 3 tbsp of water. When it's absorbed put the bowl over a pan of hot water and wait until the gelatine dissolves. Pour gradually into the milk mixture alongside the apricots, leaving one for decoration at the end.
Beat the bowl of egg whites until stiff (you can turn it upside down and none falls out) and fold with a metal spoon gradually into the mixture- this will take a few minutes. Pour into the ramekins and put in the fridge to set. Chop up the apricot and place on top to serve.
Looking forward to a couple of these after my dinner!
Ruth
X
On the SW website there is a recipe for Chocolate and Apricot Soufflés (I am in love with both!). The recipe serves four and is 3 Syns per serving. So I gave it a go! (With a bit of fiddling with it...)
Just a couple of things:
•The recipe didn't tell me is how easy it is to overboil milk- this took me two attempts.
•The recipe says to line the ramekins with grease proof paper with a collar of 5cm to be held down with an elastic band. I only had two elastic bands, and it got all faffy so I have omitted the grease proof.. we will see if this causes an issue when it comes to eating it!
•I had enough mixture to make 6 not four! My ramekins are the ones from the GU pots- don't know about others! Therefore mine is 2 Syns a pot!
•Asda only did Apricots in Syrup not juice- however I washed them in water.
Ingredients:
4 Ramekins (I had 6!)
100g Tinned Apricots in Juice (drained and chopped)
3 Eggs- split into yolks and whites in different bowls
1 tsp Vanilla Essence
4 tbsp Sweetener
25g Cocoa Powder
400ml Skimmed Milk
1 sachet of Gelatine
So:
Put the milk in a pan and sieve the cocoa powder into it. Put on a medium/low heat and stir PERMANENTLY *the actual recipe says whisk but all of mine got stuck to the bottom on the first attempt so I actually used a spatula* until it starts to boil. Then turn down to the lowest setting, stirring occasionally. When you have turned it down, beat the egg yolks and add the vanilla essence followed by the sweetener. Beat until fluffy/you can write your name when you take the whisk out of the mixture and then add to the cocoa/milk. I found it easiest to pour small amounts into the yolk bowl and then pour it all back into the pan! Stir until it thickens and remove from the heat.
In a heatproof bowl, add the sachet of gelatine with 3 tbsp of water. When it's absorbed put the bowl over a pan of hot water and wait until the gelatine dissolves. Pour gradually into the milk mixture alongside the apricots, leaving one for decoration at the end.
Beat the bowl of egg whites until stiff (you can turn it upside down and none falls out) and fold with a metal spoon gradually into the mixture- this will take a few minutes. Pour into the ramekins and put in the fridge to set. Chop up the apricot and place on top to serve.
Looking forward to a couple of these after my dinner!
Ruth
X
