Friday, 16 August 2013


Caramel vodka is my favourite spirit to drink, so I thought I’d make my own, less strong version and then make that into a grown up dessert.  The result rich soufflé with a depth of flavour from the vodka, and it’s quite impressive looking too. Soufflés aren’t as hard as people make out, give it a go!

200g sugar
100ml vodka
4 egg whites
Heat the oven to fan170/190c/5. Grease 4 ramekins.

Heat the sugar and vodka and when it starts to boil, simmer for 2-3 minutes until amber and all the sugar has more or less dissolved. Pour a little amount into the bottom of each ramekin, so that you get a nice gooey caramel lining which contrasts with the light soufflé. Leave to cool slightly, but don't allow the caramel to solidify.
Beat the egg whites to medium peaks. Mix a little of the egg whites into the caramel, then little by little fold in the rest, until you have a light caramel mixture. Bake at the top of the oven for 10 minutes, until well risen and golden brown.  


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