{"id":9212,"date":"2021-05-14T16:14:38","date_gmt":"2021-05-14T14:14:38","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2021\/05\/14\/get-your-spoons-ready-2\/"},"modified":"2021-05-14T16:14:38","modified_gmt":"2021-05-14T14:14:38","slug":"get-your-spoons-ready-2","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2021\/05\/14\/get-your-spoons-ready-2\/","title":{"rendered":"Get your spoons ready \u2026"},"content":{"rendered":"<h3><strong>Upscale your dessert repertoire for World Baking Day today and whip up a deliciously delicate souffl\u00e9 with the help of Tryn\u2019s pastry chef, Mark Festus.<\/strong><\/h3>\n<p>Making a perfect souffl\u00e9 need not be as daunting as you may think. Take a leaf out of Chef Mark\u2019s recipe collection and give his sumptuous souffl\u00e9 a try.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>GRAND MARNIER AND WHITE CHOCOLATE SOUFFL\u00c9<\/strong><\/p>\n<p><strong>Serves 10 portions<\/strong><\/p>\n<p><strong>You\u2019ll need:<\/strong> Pastry cream &#8211; 300ml orange juice; 150ml milk; 2 eggs; 10g sugar; 25g cornflour; 25g butter<\/p>\n<p><strong>How to: <\/strong><\/p>\n<p>Place the orange juice in a pot and bring to the boil. Cook until the liquid has reduced to a third (100ml).<\/p>\n<p>In a bowl, mix the eggs and cornflour together. In a separate pot, mix the milk and sugar and bring to the boil. Whisk this into the egg mix bowl.<\/p>\n<p>Pour the egg mix back in the pot and cook until thickened. Whisk in the butter and reduced juice.<\/p>\n<p><strong>You\u2019ll need:<\/strong> Souffl\u00e9 &#8211; pastry cream; 60g grated white chocolate; whites of 8 eggs (egg whites should weigh 250g); 60g sugar; 10ml Grand Marnier liqueur<\/p>\n<p><strong>How to: <\/strong><\/p>\n<p>In a bowl, mix the pastry cream and white chocolate together. In a separate bowl whisk the egg whites. When frothed up add the sugar a little at a time while whisking. Whisk until stiff peaks form.<\/p>\n<p>Mix a small amount of the meringue into the pastry cream and then fold in the rest of the meringue making sure you don\u2019t over mix.<\/p>\n<p>Pour into a prepped ramekin and scrape off the excess on the top making sure it\u2019s even on the top and the sides are clean. This will make sure the souffl\u00e9 rises evenly.<\/p>\n<p>Place in an oven at 175\u00b0C for 12-15 minutes<\/p>\n<p>Take out gently and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Upscale your dessert repertoire for World Baking Day today and whip up a deliciously delicate souffl\u00e9 with the help of Tryn\u2019s pastry chef, Mark Festus. Making a perfect souffl\u00e9 need not be as daunting as you may think. Take a leaf out of Chef Mark\u2019s recipe collection and give his sumptuous souffl\u00e9 a try. &nbsp; [&hellip;]<\/p>\n","protected":false},"author":44,"featured_media":9213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":{"0":"post-9212","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Get your spoons ready \u2026 - Get it Joburg West<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2021\/05\/14\/get-your-spoons-ready-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Get your spoons ready \u2026 - Get it Joburg West\" \/>\n<meta property=\"og:description\" content=\"Upscale your dessert repertoire for World Baking Day today and whip up a deliciously delicate souffl\u00e9 with the help of Tryn\u2019s pastry chef, Mark Festus. Making a perfect souffl\u00e9 need not be as daunting as you may think. 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