Molecular Gastronomy Soufflé

Ingredients

While the original French soufflé relies on the rise of beaten egg whites for its lightness, the molecular gastronomy version incorporates modern techniques to enhance the texture and presentation. By using ingredients like methylcellulose and liquid nitrogen, we achieve an ethereal and visually captivating soufflé that will amaze your guests. We alse have the original recipe for Soufflé, so you can check it out.

• 4 egg yolks 4 egg yolks
• 6 egg whites 6 egg whites
• 100g (3.5 oz) sugar 100g (3.5 oz) sugar
• 50g (1.8 oz) all-purpose flour 50g (1.8 oz) all-purpose flour
• 250ml (1 cup) milk 250ml (1 cup) milk
• 2g (0.07 oz) methylcellulose 2g (0.07 oz) methylcellulose
• Liquid nitrogen (for freezing) Liquid nitrogen (for freezing)

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 8g (4g saturated)
• Carbohydrates: 35g (20g sugars)
• Protein: 9g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, whisk the egg yolks with half of the sugar until pale and creamy.
3. 3.
   Gradually add the flour to the egg yolk mixture, whisking continuously to avoid lumps.
4. 4.
   Heat the milk in a saucepan until it reaches a simmer. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
5. 5.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens to a custard-like consistency. Remove from heat and let it cool slightly.
6. 6.
   In a separate bowl, beat the egg whites until foamy. Gradually add the remaining sugar and continue beating until stiff peaks form.
7. 7.
   Gently fold the beaten egg whites into the cooled custard mixture until well combined.
8. 8.
   Grease individual soufflé molds and fill them with the soufflé mixture.
9. 9.
   Place the molds in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the molds.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the soufflés have risen and turned golden brown.
11. 11.
    Remove from the oven and let them cool slightly.
12. 12.
    Using liquid nitrogen, carefully freeze the soufflés for a few seconds to create a frozen exterior while maintaining a soft interior.
13. 13.
    Serve immediately and enjoy the magical experience of molecular gastronomy.

Treat your ingredients with care...

• Egg yolks — Make sure the egg yolks are at room temperature before whisking to achieve a smooth and creamy texture.
• Methylcellulose — Follow the instructions on the packaging for the correct amount to use. It helps stabilize the soufflé and maintain its structure.
• Liquid nitrogen — Handle with extreme caution and wear protective gloves. Only use in a well-ventilated area and follow safety guidelines.

Tips & Tricks

• For an extra touch of molecular gastronomy, you can serve the soufflés with a flavored foam or a sprinkle of edible glitter.
• Experiment with different flavors by adding extracts or infusions to the custard mixture before folding in the egg whites.
• To achieve a perfectly risen soufflé, make sure not to open the oven door during baking.
• Serve the soufflés immediately after freezing to maintain their unique texture.
• If you don't have access to liquid nitrogen, you can achieve a similar effect by using dry ice.

Serving advice

Serve the Molecular Gastronomy Soufflé immediately after freezing to preserve its delicate texture. Dust the tops with powdered sugar and garnish with fresh berries or a drizzle of fruit coulis for an elegant presentation.

Presentation advice

To showcase the molecular gastronomy aspect, serve the soufflés on a plate dusted with dry ice. The billowing smoke will create a captivating visual effect that will impress your guests.