French chef Claude Godard’s Orange and Chocolate Souffle is featured on a page of the well-known guidebook Master Cookers of France, which contains over 150 dishes from 90 cooks in the United States and Canada.
During the “Flavours of France” cooking session at the 43rd Sharjah International Book Fair (SIBF), the renowned chef himself gave the UAE audience a taste of his delectable dessert.
Godard claimed that his souffle recipe was meant to be accessible to everyone and that even inexperienced cooks could easily follow the preparation instructions. He started by carefully whisking cornstarch, sugar, and a touch of salt with milk in a pot until everything was well blended.
He took it off the stove and proceeded to melt the chopped chocolate and add the finely grated orange zest. Next, the egg yolks were added and whisked until thoroughly combined.
In the meantime, he oiled the ramekins with butter, sprinkled each one with a little sugar, then turned them upside down to distribute the sugar over the sides and bottom. The chef emphasized that the souffle will not rise evenly during baking if the ramekins are not equally coated.
He then started whisking the egg white with a little sugar to create a good froth, which is the most crucial step in making souffles and what gives them their name.
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