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Kahlua Souffle

Souffle is a kind of sponge cake with lighter texture, soft and a bit moist and will melt in your mouth. Souffle will always be made with ramekins, it is small heat-proof bowl.

Souffle adalah sejenis sponge cake dengan tekstur yang lebih ringan, lembut dan agak lembab dan akan langsung lumer di mulut. Souffle selalu di buat dengan menggunakan ramekins yaitu mangkuk kecil tahan panas.

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Kahlua Souffle is the modification result from the original recipe which is Grand Marnier Souffle with orange liqueur and i changed it into Kahlua Coffee Liqueur and it tastes great!

Kahlua Souffle adalah hasil modifikasi dari resep asli yaitu Grand Marnier Souffle dengan kandungan Orange Liqueur dan saya menggantinya dengan menggunakan Kahlua Coffee Liqueur dan rasanya enak sekali.


Prepared the ramekins, brush with butter and then coat and sprinkle with sugar.

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The batter…

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The aroma from the coffee liqueur is so fragrant…

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KAHLUA SOUFFLE

Prep time : 20 mins

Cook time : 15 mins

Serves : 6

Author : Erna Yap

Adapted : All Recipes


INGREDIENTS :

  • 70 gr butter, plus for brushing
    • 70 gr mentega, plus untuk olesan
  • 75 gr all purpose flour
    • 75 gr tepung serbaguna
  • 180 ml milk
    • 180 ml susu
  • 3 tsp instant espresso powder
    • 3 sdt bubuk kopi espresso
  • 2 tbs Kahlua Liqueur
    • 2 sdm Kahlua Liqueur
  • 3 eggs yolks
    • 3 butir kuning telur
  • 1 tsp vanilla extract
    • 1 sdt vanila ekstrak
  • 3 egg whites
    • 3 butir putih telur
  • 160 gr sugar, plus for coating
    • 160 gr gula, plus untuk lapisan

INSTRUCTIONS :

  • Preheat oven to 190°C. Brush the insides of 6 (6-ounce) ramekins with butter and sprinkle with sugar. Place on a baking sheet. Set aside.
    • Panaskan oven dengan suhu 190°C. Oles bagian dalam ramekin dengan mentega  dan taburi dengan gula. Letakkan diatas baki. Sisihkan.
  • Melt butter in a saucepan over medium-low heat, about 1 minute. Pour in milk and stir flour in the melted butter and stirring continuously until smooth and thick for about 3-4 minutes. Remove from heat and transfer to a mixing bowl.
    • Cairkan mentega dalam panci diatas panas sedang, sekitar 1 menit. Tuang susu dan aduk tepung kedalam mentega yang sudah cair dan aduk terus sampai lembut dan kental sekitar 3-4 menit. Angkat dan pindahkan ke mangkuk mixer.
  • Stir in espresso powder and Kahlua liqueur into butter mixture until combined. Add egg yolks and vanilla, mix until smooth.
    • Masukkan bubuk kopi dan Kahlua Liqueur kedalam adonan mentega dan aduk sampai rata. Masukkan kuning telur dan vanila, aduk sampai lembut.
  • Whisk egg whites in a large bowl until frothy. Slowly add sugar in three times and whisk until combined and continue to whisk until meringue is thick and holds it shape, but is not stiff.
    • Kocok putih telur dalam mangkuk besar sampai berbusa. Secara perlahan tambahkan gula dalam tiga tahap sampai tercampur dan teruskan dikocok sampai adonan putih telur menjadi kental dan agak kaku.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
    • Tuang separuh adonan putih telur kedalam adonan kuning telur sampai rata. Secara perlahan tuang sisanya sampai tercampur dengan baik. Tuang adonan kedalam mangkuk ramekin, sisakan 1/4 inchi ruang.
  • Bake in the preheated oven until risen and browned for about 15 minutes.
    • Panggang didalam oven yang sudah dipanaskan sampai mengembang dan kecoklatan sekitar 15 menit.

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