MOCHA SOUFFLES WITH MASCARPONE

A souffle is the most glamorous of desserts, puffing up when it comes out of the oven and collapsing before the eyes of the diner.

SERVES: 4 PREP: 15 MINS COOK: 15 MINS

2 teaspoons butter, to grease

2 tablespoons ground almonds (almond meal)

1 tablespoon unsweetened cocoa powder, plus a little extra to dust

1 tablespoon prepared strong espresso

small pinch of sea salt

⅓ cup cold water

3 egg whites

1 tablespoon rice malt syrup

¼ cup mascarpone cheese, to serve

1 Preheat the oven to 375°F. Lightly butter four ramekins, then sprinkle with the ground almonds. Roll and rotate the ramekins so the almonds stick to the butter, coating all sides.

2 Put the cocoa powder, espresso, salt, and water into a small saucepan and cook, stirring over low heat, until smooth. Increase the heat to medium-high and bring to a boil, then cook for an additional 1 minute. Pour the mixture into a large bowl and let cool.

3 Put the egg whites in a separate large, clean glass bowl and whisk until they form soft peaks. Add the rice malt syrup and whisk again until you have stiff peaks. Using a metal spoon, gently fold a spoonful of the egg white into the cocoa mixture, preserving as much air as possible, then fold in the rest.

4 Spoon the mixture into the prepared ramekins. Bake for 10–12 minutes, or until the souffles are towering out of the ramekins.

5 Add a tablespoon of mascarpone to each ramekin and sprinkle with cocoa powder. Serve immediately, before the souffles start to collapse.

SOUFFLE TIPS

For successful souffles, it’s a good idea to have everything measured out before you start. Make sure all equipment is clean and grease-free and all ingredients are at room temperature. Don’t open the oven door while the souffles cook.