Q. Preparation of hot souffle ?

i) Melt 12 g butter in a saucepan. Add 12 g flour and stir cook for 1-2 minutes.

ii) Gradually add ¼ cup of scalded milk stirring continuously till it comes to a boil. Cook till the mixture coats the back of a spoon and remove from fire.

iii) Prepare orange rind and extract juice of ½ orange. Stir the juice and 10 g of castor sugar into the sauce prepared in (ii).

iv) Allow the mixture to cool and beat in ½ egg yolks.

v) Whisk the egg whites to stiff peak stage and gently fold them into the prepared yolk mixture.

vi) Spoon the mixture into a greased oven-proof dish and bake at 175ºC for 20 minutes.

vii) Serve hot decorated with orange rind.

C) Make variations in the soufflé recipes A and B with regard to:

i) The kind of beater used - rotatory or electrical blender.

ii) Improper yolk - white separation i.e. partial mixing of egg yolk and white.

iii) Amount of added ingredients (vary the amounts of different ingredients required for the preparation of soufflé like using more flour than required, using less egg white also one can vary the process as egg white not beaten to a stiff peak stage or in cold souffle addition of cream without whipping).