FW Tasting Notes

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What do you think we should start with? We're gonna start with dessert. We're doing a beautiful little chocolate dessert like a little chocolate souffle or cake, very soft in the center, very liquid still. And we're using- We're using 82% Scharffen Berger. If you can get your hands on this. Yes, this is a good chocolate. And you would like to cook with it, I think it's an excellent idea. So you put your chocolate in there. What else you put? You know what? This is really easy, we're going to do four tablespoons of butter. A good dash of vanilla in there. And notice that I'm putting this is a Pyrex thing because I am then going to put it into the microwave. One tablespoon of sugar. One teaspoon of corn starch. I hope so. Good, So that goes one minute in the microwave. And we're gonna put this in those aluminium foil, which are lined with parchment paper here. So you don't really have to do anything to it. See, she break the eggs the right way. Don't break on something sharp. On the side, you do it like this. Why? Because you put bacteria into the eggs often. Break the yolk.. Don't Now. It doesn't matter. Here. So you break it on something flat like this, and then open it. Okay, so now I need, two eggs and two yolks. Right? So, take two yolks out of this. [laughs] And break two more eggs? No. Ok take the four yolk out, let's do it a simple way. [LAUGH] Then you pour up the egg white in there. No, it's ok. One, two [BLANK_AUDIO] No. Three. [LAUGH] I'm gonna check the microwave. One. Oh, thank you. Perfect, dear. You have two eggs, two egg yolks. One minute in the microwave. It's perfect. And then give it a stir because it's gonna get nice and creamy and it's gonna cool. Yes. The eggs are going to sit in it. So that's it. You'll have enough for a good four cakes then, maybe five. Okay. The souffle are in the oven? Souffle is in the oven. And it's timed. Eight minutes. Eight minutes, yes. You want to under cook the souffle, so that they're still kind of runny inside. Those souffle must be ready. The souffle is ready. It's still as black as it should. We can see here, the center of that should still be liquid a little bit. Particularly slight more liquid yesterday, maybe one minute less. So you could unmold them now, but we'll let them Cool a little bit. Okay, so what I'm doing here is making a little bit of sauce for the cake. Yes. So, a good apricot jam. If you can get the chunky one it's better. And we used a little bit- Or peach even. Peach or whatever you like because there's no culinary prison so you use whatever jam you like. Dilute it with some water and, if you want, some [FOREIGN] and then you mix it and we'll do the cake. Did you add lemon juice in there? I did. I added lemon juice. It kinda brightens it up and nice for the acidity. What you could put maybe is a [FOREIGN] of the skin of your lemon here. Okay. Do a couple of those. [BLANK_AUDIO] Nice and zested, here it's a bit more chunky like this. And now you want to unmold- Can you unmold it, I'm gonna get the [UNKNOWN]. The cake like this, two, three. Four. Okay. A little bit of sauce. [BLANK_AUDIO] Orange, we'll go where we did. You could put orange marmalade, you know? That would work because, well you don't like orange, but. I like orange juice. So just a touch in the center. And maybe we'll put A fash of mint on top here. That'll be your sour cream or [UNKNOWN] fresh or whatever you would have. We generally would like something that's less sweet. We wouldn't do something like a whipped cream or so on, we just kind of traditional. That's it. We wanna balance some of that acidity and sweetness. [APPLAUSE]
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FW Tasting Notes


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