Lychee Rose Souffle is a captivating French Dessert made with airy concoction leavened by beaten egg whites and sweet-scented Lychee Rose Pastry Cream. This rich & creamy, yet light & airy dessert will definitely be a show-stopping dessert for special occasions, especially on the coming Valentine’s Day. Definitely a decadent one too!
This dessert is very delicate and need to be serve hot. Once cool, the souffle will collapse.
Pastry Cream
*Remember to preheat the oven at 200(Fan assisted)/220 degree celsius) at least 30 minutes before baking.
To make the pastry cream, whip the egg yolk
until pale and light
Then add in sifted flour
and mix in the flour
Add in Lychee Syrup and Rose Water; and mix until well combined. Set aside
Add milk to a saucepan and bring to low boil. Remove from the heat.
Add the boiled milk into the egg yolk mixture made earlier slowly. Add and whisk at the same time to prevent the egg yolk mixture from scrambling.
When done, pour the whisked egg yolk and milk mixture into the saucepan. Continue to whisk under medium low heat until the mixture become thick and creamy
Souffle can be made ahead. If the dessert is going to make at a later stage, transfer the pastry cream into a bowl and cling wrap it. With the film directly touching the pastry cream. Chill the pastry cream and unbeaten egg white (cling wrapped) in the fridge.Then bring to room temperature when ready to make the dessert. An hour before making the dessert, bring it out from the fridge and allow it to come to room temperature. The follow the following steps
If not, proceed with whipping the egg white.
In a mixing bowl, add in egg whites and cream of tartar. Ensure that the bowl is dry and free from dirt or any particles
Whip using medium high speed until firm peak
Add in pink/red food colouring and continue to whip for another 10 second or until the colour is well mixed in. This step is optional
Divide the whipped egg white into 3 portions. Add the 1st portion into the pastry cream and slowly fold in the egg white until just combine.
To not overfold or even whip in. Repeat with the remaining egg whites
To bake the souffle, brush the ramekins with melted butter and coat with sugar.
To ensure that the souffle rises straight up and pretty, this step is very important.
The scoop the souffle mixture into the coated ramekins
Make sure you have enough mixture to fill to the brim of the ramekin
Then the back of the knife to flatten the topm creating a level surface and also to remove any excess batter from the rim. Clean off any residue off the side (it’s a must to clean to ensure even rise)
Transfer to the oven and bake for 10 mins or until the souffle has risen 1 inch from the ramekins.
Remove from the oven and serve hot with raspberry and vanilla ice cream if prefer.
- 100ml Milk
- 2 Egg Yolks
- 12.5g Plain Flour
- 2 tablespoons Lychee Syrup
- 1 teaspoon Rose Water
- 2 Egg Whites
- ⅛ teaspoon Cream of Tartar
- *Red/Pink Colouring (Optional)
- 15g Melted Butter
- 2 to 3 tablespoons Sugar
- Preheat Oven at 200(Fan assisted)/220 degree celsius) at least 30 minutes before baking.
- Whisk the Egg Yolk using a balloon whisk until pale and light
- Add in sifted flour and mix until well-combine
- Then Stir in lychee syrup and rose water. Set Aside
- Lightly boil the milk in a saucepan.
- Add the just boiled milk into the egg yolk mixture. Whisk while adding. Do not allow the egg mixture to curdle
- When the milk in mixed into the yolk mixture thorougly, transfer the milk-yolk mixture back into the saucepan and whisk the mixture over medium low heat until the mixture thicken. Set aside while whisking the egg white. *See note for make ahead method
- Add egg white and cream of tartar into a clean and dry mixing bowl
- Whisk until firm peak. Add in colouring and continue to whisk for another 10 secs or until colour is well mix in
- Divide the egg white into 3 portions.
- Add the 1st portion of egg white into the pastry cream
- Fold the egg white into the pastry cream.
- Repeat with another portion of the egg white and fold until just combine, then the last portion of the egg white. Do not overmix
- Brush the ramekins with melted butter and coat with sugar.
- Scoop the ramekins with the souffle mixture until enough to fill the brim of the ramekins
- Use the back of the knife to flatten the topm creating a level surface and also to remove any excess batter from the rim. Clean off any residue off the side
- Transfer the filled ramekins into the oven and bake for 10 mins or until the souffles rise to 1 inch above the rim of the ramekins
- Serve hot!
2.Souffle can be made ahead. If the dessert is going to make at a later stage, transfer the pastry cream into a bowl and cling wrap it. With the film directly touching the pastry cream. Chill the pastry cream and unbeaten egg white (cling wrapped) in the fridge.Then bring to room temperature when ready to make the dessert. An hour before making the dessert, bring it out from the fridge and allow it to come to room temperature.