Godard said that his souffle recipe was intended to make it accessible to all and the preparation indeed made it look simple and easy for even first-timers in the kitchen. He began by mixing cornstarch, sugar and a pinch of salt in milk into a saucepan and whisking it patiently until it combined well. Then he placed the saucepan over high heat and added butter cut into cubes. Taking care to stir continuously so that it did not stick to the pan, he brought it to a boil.
After removing it from the heat, he got down to melting the chopped chocolate and adding finely grated orange zest to it. In went the egg yolks next, well blended using a whisk.
Meanwhile, he greased the ramekins with butter and added a little sugar to each and spread it on the bottom and sides by turning it around. It is important to coat the ramekins evenly or the souffle will not rise evenly while baking, reminded the chef.
Then he began the most important part of the souffle and what gives it its name – whipping the egg white with a little sugar to make it froth well. All the prepared mixtures were then combined and scooped into each ramekin before it went into the preheated oven set at 220°C. And in 10 minutes, it yielded deliciously light and wobbly souffles that were quickly distributed to the waiting audience. Savouring the delicacies prepared by world-renowned chefs is a favourite ritual for culinary enthusiasts at the cookery corner of SIBF.
SIBF 2024, which will run in Expo Centre Sharjah from November 6 - 17, has opened its doors to over 2,520 publishers from 112 countries, and is celebrating Morocco as the Guest of Honour. The 12-day cultural extravaganza, organised by the Sharjah Book Authority, is themed ‘It Starts with a Book’, and has in store 1,357 activities for children and adults alike.
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