Best 3 Mini Souffles Recipes
Calling all cheese enthusiasts and amateur chefs! Prepare to be tantalized by the delectable Mini Soufflés, a culinary masterpiece that combines light and fluffy textures with a burst of cheesy goodness. These individual-sized soufflés are not only visually appealing but also incredibly versatile, offering a range of recipes to suit every palate and occasion. Whether you prefer a classic cheese filling, a savory combination of vegetables and herbs, or a sweet and decadent dessert variation, this article has you covered. Embark on a culinary journey as we explore the secrets behind creating perfect mini soufflés, from mastering the art of whipping egg whites to selecting the ideal baking dish. With step-by-step instructions and expert tips, you'll be whipping up these delightful treats like a pro in no time!
Let's cook with our recipes!
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 your ingredients are at room temperature before you start cooking. This will help ensure that the soufflés rise evenly.
- Don't overbeat the egg whites. If you do, they will become too stiff and the soufflés will not rise properly.
- Be careful not to overcook the soufflés. They should be cooked until they are just set in the center. If you overcook them, they will collapse.
- Serve the soufflés immediately. They are best enjoyed when they are hot and fluffy.
Conclusion:
Mini soufflés are a delicious and elegant appetizer or dessert that can be enjoyed by people of all ages. They are relatively easy to make, but they do require some careful attention to detail. With a little practice, you can master the art of making perfect mini soufflés that will impress your guests.
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