Milk Free Souffle Recipes

DAIRY FREE APRICOT SOUFFLE

Steps:

• 1 1/2 litre (2 pint) 3 US pint souffle dish, greased with 30 g (1 oz) 2 tablespoons of Dairy free margarine and dusted with plenty of caster (superfine) sugar
• Preheat the oven to 200°C (400°F) Gas mark 6
• for the sauce.
• Place the apricots in a saucepan with sugar to taste and add just enough water to cover them.
• simmer until soft, then puree in a blender or pass through a sieve until smooth.
• Add the orange liqueur, orange zest and the juice. Add as much water as is needed to make the sauce a good pouring consistency.
• Measure 310 ml (11 fl oz) 1 1/3 cups of the sauce for the souffle and transfer the rest to a serving jug, cover and keep warm until needed.
• to make the souffle.
• Melt the margarine in a large saucepan over medium heat.
• Stir in the cornflour (cornstarch) until blended and add 3 tablespoons of orange liqueur.
• Gradually stir in the measured apricot sauce until the mixture boils. Remove from the heat and beat in the egg yolks and orange zest.
• In a large bowl, beat the egg whites until stiff peaks form. Using a metal spoon, fold one tablespoon of the egg whites into the apricot mixture, blending in thoroughly.
• Now, quickly but gently, fold in all the remaining egg whites. fill the prepared souffle dish with the mixture, make an indentation in the top if you wish, and dust with caster (superfine) sugar.
• Bake immediately for about 35 - 45 minutes, or until firm on top and golden brown.
• Sprinkle with sieved icing (confectioners') sugar and serve immediately with the accompanying sauce.

MILK FREE SOUFFLE

Steps:

• Preheat oven to 400°F Coat a 1 1/2-quart casserole with cooking spray.
• Place the margarine or canola oil in a saucepan over med-high heat.
• Add the onion and cook until it is transparent, about 2 minutes.
• Add the flour and whisk until well blended.
• Whisk in the broth vigorously until all the flour lumps are gone.
• Bring the liquid to a boil and let it thicken slightly, about 2 minutes.
• Scrape this souffle base into a mixing bowl.
• Stir in the egg yolks and add the mustard, dill, tomato, carrot and ham. Mix together well.
• In a clean bowl, beat the egg whites until they hold a soft peak.
• Gently fold them into the base just until no white remains.
• Quickly but gently transfer the mixture to the prepared casserole.
• Bake in the oven until set, about 50 minutes. Serve immediately.

DAIRY-FREE LEMON SOUFFLéS

Steps:

• Preheat your oven to 350ºF.
• In a large mixing bowl, whisk together the sugar, flour, salt, and lemon zest
• In a medium bowl, whisk together the lemon juice, milk beverage, egg yolks, olive oil, and vanilla, until emulsified. Stir this mixture into the flour-sugar mixture.
• In another mixing bowl, beat the egg whites with a mixer until stiff peaks form.
• Using a spatula, gently fold the egg whites into the batter until just incorporated. Do not break down the egg whites.
• Spoon the batter into 6 (1-cup) ramekins.
• Place the ramekins in a 13x9 inch baking pan.
• Pour very hot water into the pan until it reaches half way up the ramekins.
• Bake the soufflés for 45 to 48 minutes, or until they are nicely golden and puffed.
• Let the soufflés cool slightly. The soufflé tops will sink - don't worry, this is supposed to happen!
• Serve the soufflés slightly warm, with a dusting of powdered sugar.

MILK-CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 400 degrees with rack in lower third. Butter six 6-ounce ramekins; coat with sugar. Place on a rimmed baking sheet.
• Heat chocolate in small heatproof bowl set over a pan of simmering water until melted, then stir until smooth. Remove from heat and keep warm.
• Bring milk, vanilla bean and seeds, and salt to a simmer in a medium saucepan over medium-low. In a large bowl, whisk together yolks and 1/4 cup sugar until pale and fluffy, 1 to 2 minutes. Add flour and whisk until well combined.
• Remove vanilla bean from milk mixture (discard or reserve for another use), then gradually add half to yolk mixture, whisking constantly. Whisk yolk mixture into remaining milk mixture in saucepan. Bring just to a boil, whisking constantly, then reduce heat and simmer until thick and smooth, 1 to 2 minutes. Whisk in melted chocolate. Transfer to a large bowl and cover with plastic wrap, pressing it directly onto surface of mixture. Let cool completely.
• In another bowl, whisk egg whites and cream of tartar until soft peaks form. Gradually add remaining 2 tablespoons sugar and whisk until peaks are stiff and glossy, 1 to 2 minutes.
• Spoon one-quarter of whites mixture into custard base, then whisk thoroughly until smooth. Gently fold in remaining whites mixture until combined. (Don't worry if some streaks remain.) Divide evenly among prepared ramekins. Bake until risen and set, 16 to 18 minutes. Serve immediately, with sweetened whipped cream.

WARM MILK CHOCOLATE SOUFFLES WITH VANILLA ICE CREAM

Steps:

• Position rack in center of oven and preheat to 350°F. Butter eight 3/4-cup soufflé dishes. Coat soufflé dishes with sugar. Arrange soufflé dishes on heavy large baking sheet. Stir milk chocolate and butter in medium metal bowl set over saucepan of simmering water until chocolate mixture is melted and smooth (do not allow bottom of bowl to touch water). Cool chocolate mixture to lukewarm.
• Using electric mixer, beat egg yolks, whole eggs, and sugar in large bowl until pale, thick, and tripled in volume, about 6 minutes. Fold 1/3 of egg mixture into lukewarm chocolate mixture to lighten. Gently fold chocolate mixture into remaining egg mixture. Spoon into prepared dishes, dividing equally. Smooth tops.
• Bake until soufflés rise and edges are crisp and dark brown but centers are still soft, about 25 minutes. Dust tops with powdered sugar. Transfer to plates. Serve immediately, passing ice cream separately.