Dulce de Leche Souffle

Dulce de Leche Soufle with Coconut Sorbet

Dulce de Leche Souffle

 

Making a comeback: a 70’s inspired recipe for Dulce de Leche Soufle that encourages satisfaction and conversations. Add a scoop of coconut ice cream and welcome to dessert paradise!

Dulce de Leche Soufle with Coconut Sorbet

Serves 12 people:

Ingredients:

3 cups whole milk

10 yolks

1/3 cup (80g) organic cane sugar

2 tablespoons + 4 teaspoons all-purpose flour

2 tablespoons + 4 teaspoons cornstarch

200 g dulce de leche (I used Nestle)

 

14 egg whites

Pinch salt

4 tablespoons organic cane sugar

 

Equipment: Twelve 6-oz soufflé ramekins coated with a thick layer of butter and dusted with sugar all over.

 

  1. In a medium saucepan, bring the milk to a boil.
  2. In a separate bowl, whisk together the egg yolks with sugar until yellow and pale.
  3. Sift together the flour and cornstarch and add to the egg yolk mixture, whisking well until the mixture thickens. Make sure there are no lumps of flour or cornstarch.
  4. Carefully pour some of the hot milk into the egg yolks then add the remaining milk, always whisking well. Transfer this mixture back to the saucepan, and cook over low heat, whisking constantly, until the pastry cream thickens, about 4 minutes.
  5. Add the dulce de leche and mix well, until it becomes homogeneous.
  6. Transfer the pastry cream to a bowl and let cool to room temperature. Store in the refrigerator in a plastic container covered with a tight lid for up to 2 days. Make sure you bring the base to room temperature before adding the egg whites.
  7. Heat the oven to 350˚ F.
  8. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites with a pinch of salt and start beating until they start to foam and rise. Gradually add the sugar, turn the speed to medium-high, and beat until glossy soft peaks forms (that means when you lift the whisk you should see a smooth triangle shaped pick of egg whites).
  9. Using a large spatula, fold one quarter of the whites into the pastry cream to lighten it, then gently fold in the remaining whites (the reason behind this procedure is to mix smoothly batters that have two very different consistencies like egg whites and pastry cream). Using a spoon or ladle, fill the ramekins up to ¾ full. Place the soufflés on a baking sheet and bake until they are beautifully puffed and golden brown, about 15 to 18 minutes
  10. Remove from the oven and dust some powdered sugar on top.
  11. Scoop a ball of coconut sorbet on top of each soufflé and serve immediately.

 

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