Here are two of the recipes Donna demonstrated when I saw her at the Auckland Food Show . She calls this the cheats Soufflé as it is quick and easy and does not require a Béchamel sauce.
Spinach and Ricotta Soufflé
75 grams frozen spinach,defrosted and well drained
80 grams ricotta cheese
1 egg yolk
2 tablespoons finely grated Parmesan cheese
sea salt and cracked black pepper
1/4 cup single cream
3 egg whites
20 grams butter melted
Preheat oven to 200C (390F).
Place spinach,ricotta,egg yolk, Parmesan, salt, pepper, and cream in a bowl and mix well to combine.
Whisk the egg whites until soft peaks form.
Fold through the spinach mixture.
Brush 2 x 1 cup (8 fl oz)capacity straight sided oven proof dishes with butter.
Spoon the soufflé mixture into the dishes until 3/4 full.
Place on a baking tray and cook 20 minutes or until soufflés are golden and puffed.
Serve immediately.
I used coffee cups and the mixture made three.
These little chocolate desserts are unbelievably good - chewy on the outside and soft on the inside.
Molten Chocolate Cakes
1/4 cup plain (all Purpose) flour, sifted
1/3 cup icing (confectioner's) sugar, sifted
3/4 cup almond meal (ground almonds)
2 egg whites beaten
80 grams (3 ozs) butter, melted
160 grams (6 ozs) dark chocolate, melted
4 x 10 grams (1/3 oz) squares dark chocolate
Preheat oven to 150C (300F).
Place flour, sugar, almond meal, egg whites, butter, and chocolate in a bowl and mix well to combine.
Spoon half the mixture into 4 x 1/2cup (4 fl oz) capacity lightly greased oven proof dishes.
Place the chocolate squares on top of the mixture and top with the remaining mixture.
bake for 20 minutes or until cooked but gooey in the middle.
Stand in dish for 5 minutes before turning out.
Serve
