The Skinny French Kitchen...

To me a good cookery book is one where you could quite happily cook 80% of the recipes and are likely to use at least 50% more than once. Some people have said that’s strict criteria some not strict enough but it works for me! And there are some chefs I find where you buy two of the books to find the recipes duplicated. Then there are the chefs who books never leave my work top and are continuously open. Harry Eastwood is one of these!

I have raved continuously about her amazing book Red Velvet & Chocolate Heartache (100% gluten free and inc low fat recipes) and at long last I now have her new(ish) book The Skinny French Kitchen. I do adore French food but have found some recipe books a bit dubious but this is amazing! From the first recipe for freezeable Emmental Gougeres (cheese puffs) to the final section on desserts its just outstanding and a big big plus I find is her recipes actually work all the time!!

Try this one out and see if it doesn’t tempt you to buy it!

Chocolate Souffle

100g Dark Chocolate

10g Melted Butter (for greasing)

2 Eggs (separated)

100g Sugar

4 extra egg whites

A pinch of salt

A little cocoa for dusting

Pop the over on to 210c

Melt the chocolate in a medium heatproof bowl. HE places the bowl over a pan of bowling water making sure the bowl doesn’t touch the water. Once completely melted removed from the heat

Using the butter brush around the inside of 6 large ramekins.  HE’s measures 9.5cm x 6cm high (she thinks of everything in the details)

Using an electric whisk, whip up the eggs yolks with 50g of the sugar until cream coloured and very thick. Pour the melted chocolate over stirring as you add it.

Clean the beaters and whisk the egg whites with the remaining 50g sugar and a pinch of salt until stiff peak stage. Roughly beat 1/3^rd of the stiff egg white in to the warm chocolate mixture. Gently fold in the rest of the egg white. Don’t forget to reach down to incorporate the mixture at the bottom of the bowl.

Spoon the soufflé mixture into the prepared ramekins, filling them three quarters of the way up the sides and place on a baking sheet.

Cook in the middle of the oven for 10 minutes until puffed up and risen. Remove from the over, dust with cocoa and serve immediately!

PS You can make this ahead of time. Freeze before cooking and pop in for 12 mins....