{"id":1260,"date":"2021-11-22T23:52:08","date_gmt":"2021-11-22T23:52:08","guid":{"rendered":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/?p=1260"},"modified":"2021-11-24T01:36:17","modified_gmt":"2021-11-24T01:36:17","slug":"christmas-pudding-souffle-with-white-chocolate-sauce","status":"publish","type":"post","link":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/2021\/11\/christmas-pudding-souffle-with-white-chocolate-sauce\/","title":{"rendered":"Christmas pudding Souffl\u00e9 with white chocolate sauce"},"content":{"rendered":"<p>[et_pb_section fb_built=&#8221;1&#8243; admin_label=&#8221;section&#8221; _builder_version=&#8221;3.22&#8243; custom_padding=&#8221;33px|||||&#8221;][et_pb_row make_equal=&#8221;on&#8221; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; max_width=&#8221;1920px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221;][et_pb_text _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<p>For me, this souffl\u00e9 is the ultimate in flavour and texture. It isn&#8217;t too difficult to create though will make you look like a professional Chef to your guests.<\/p>\n<p>A huge bonus is it can be made hours in advance before baking, saving you precious time in the kitchen, though must be served immediately after baking.<\/p>\n<p>You could use custard instead of the chocolate sauce for a more traditional Christmas pudding dessert.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;2_5,3_5&#8243; make_equal=&#8221;on&#8221; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; max_width=&#8221;1920px&#8221;][et_pb_column type=&#8221;2_5&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; custom_css_main_element=&#8221;margin:auto;&#8221;][et_pb_text _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221;]<\/p>\n<h2>Ingredients:<\/h2>\n<h3>Christmas pudding base<\/h3>\n<ul>\n<li>500g mixed dried fruit<\/li>\n<li>1lt water<\/li>\n<li>2 cinnamon sticks<\/li>\n<li>3 cloves<\/li>\n<li>100g brown sugar<\/li>\n<li>Rind of 1 orange<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Souffl\u00e9 base<\/h3>\n<ul>\n<li>500g Christmas pudding base<\/li>\n<li>180g Cornflour<\/li>\n<li>100ml Water<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Souffl\u00e9<\/h3>\n<ul>\n<li>200g Eggwhites<\/li>\n<li>100g Castor sugar<\/li>\n<li>50g Butter (melted)<\/li>\n<li>50g Sugar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>White chocolate sauce<\/h3>\n<ul>\n<li>200g White chocolate<\/li>\n<li>200ml Full Cream<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;3_5&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221;][et_pb_image src=&#8221;https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-content\/uploads\/2021\/11\/IMG_3515-min.jpg&#8221; title_text=&#8221;IMG_3515-min&#8221; show_in_lightbox=&#8221;on&#8221; force_fullwidth=&#8221;on&#8221; module_class=&#8221;pa-image-4-3&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row make_equal=&#8221;on&#8221; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; max_width=&#8221;1920px&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221;][et_pb_text _builder_version=&#8221;4.9.10&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; sticky_enabled=&#8221;0&#8243;]<\/p>\n<h2>Method:<\/h2>\n<h3>Christmas pudding base<\/h3>\n<ul>\n<li>Bring to the boil in a heavy based pot and simmer for 20 minutes.<\/li>\n<li>Remove cinnamon and star anise and puree in a blender<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Souffl\u00e9 base<\/h3>\n<ul>\n<li>Combine cornflour and water to make a \u201cslime\u2019 add this and the Christmas pudding base puree and return and stir with a whisk on low heat till it is a smooth thick paste.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Souffl\u00e9s<\/h3>\n<ul>\n<li>Using an electric mixer, whip eggwhites on the highest setting till they are foamy then gradually add the sugar to make a meringue that has stiff silky peaks.<\/li>\n<li>In a large bowl \u2013 place the souffl\u00e9 base and 1\/3 of the meringue, whisk together thoroughly. Add another 1\/3 of the meringue and gently fold it though the mix till it is all the same pink colour, repeat this with final 1\/3 of the meringue. Place mix into a piping bag.<\/li>\n<li>Brush melted butter inside eight 8cm x 6.5cm ramekins or souffl\u00e9 moulds until evenly coated, brushing in an upward direction assists with the souffl\u00e9 rising. Dust inside with sugar and tap out excess. Place prepared ramekins on baking tray.<\/li>\n<li>Divide souffl\u00e9 mixture between the moulds, piping or spooning it in to the top. Keep refrigerated<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Chocolate sauce<\/h3>\n<ul>\n<li>Place cream and chocolate in a small pot over a low heat and stir with a spatula until combined \u2013 set aside<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>To serve:<\/h2>\n<ul>\n<li>Pre heat oven to 175degrees &#8211; Bake for 9-10 minutes &#8211; baking time may vary if you use different-sized ramekins. The souffl\u00e9 should rise at least 3 to 4cm above the top of the mould.<\/li>\n<li>Serve as soon they come out of the oven, dusted with icing sugar and warm white chocolate sauce<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>For me, this souffl\u00e9 is the ultimate in flavour and texture. It isn&#8217;t too difficult to create though will make you look like a professional Chef to your guests. A huge bonus is it can be made hours in advance before baking, saving you precious time in the kitchen, though must be served immediately after [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[9,24],"tags":[],"class_list":["post-1260","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-eat","category-summer-2021"],"_links":{"self":[{"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/posts\/1260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/comments?post=1260"}],"version-history":[{"count":11,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/posts\/1260\/revisions"}],"predecessor-version":[{"id":4916,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/posts\/1260\/revisions\/4916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/media\/1262"}],"wp:attachment":[{"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/media?parent=1260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/categories?post=1260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rsvp.mbgoldcoast.com.au\/emag\/wp-json\/wp\/v2\/tags?post=1260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}