Recipes @ Pink Peppermint Soufflé

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Saturday, January 28, 2012

Pink Peppermint Soufflé

Find out how to make a rich and decadent Pink Peppermint Soufflé, including helpful hints and tips for beating egg whites.

Just mentioning the word soufflé can set a cook on edge. There's always the fear that the soufflé will plummet to the bottom of the baking dish as soon as it is removed from the oven. But cooking the perfect soufflé is not as difficult as it may appear to be.

According to caterer Julie Williamson, the basic principles of soufflés lie in the preparation of the eggs. The air trapped inside the beaten eggs is what gives the soufflé volume. Beating the eggs properly is half the challenge of making a homemade soufflé. Start by beating the egg whites in a circular motion so that the air bubbles don't become too large in the beginning. Make sure that all utensils that will come into contact with the eggs are completely clean and free of grease.

This version of the classic French dessert uses peppermint-flavored candies to create a delicious and refreshing treat. For extra peppermint flavor, be sure to use pure peppermint extract. If you prefer, you can substitute a white crème de menthe in place of the peppermint extract in this recipe.


Pink Peppermint Soufflé

Makes 6 servings

  • 1 tablespoon unsalted butter
  • 1/2 cup plus 1 1/2 tablespoons sugar
  • 1/2 cup peppermint-flavored candies, finely chopped, plus additional crushed candies for garnish
  • 1/2 cup cold water
  • 6 large egg yolks, plus 7 large egg whites
  • Pinch of salt
  • 2 tablespoons heavy cream
  • 2 teaspoons pure peppermint extract


  1. Preheat oven to 350 degrees F. with a rack positioned in the bottom. Butter a 6-cup soufflé mold (measuring 7 1/2-by-7 1/2-by-3 1/4 inches), then sprinkle the bottom and sides of the mold with 1 1/2 tablespoons sugar.
  2. In a 1-quart saucepan, melt 1/2 cup peppermint-flavored candies in the cold water. Remove saucepan from the heat and let cool. The consistency of the mixture should look like a thick syrup.
  3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks, remaining 1/2 cup sugar and salt until the mixture is thick and pale yellow. Alternatively, use a hand wire whisk to beat the egg yolks.
  4. Mix the cooled peppermint mixture, heavy cream and peppermint extract into the egg yolk mixture until well blended and smooth.
  5. In a separate bowl, beat the egg whites until stiff peaks form, being careful not to overbeat them. Mix one-quarter of the beaten egg whites into the peppermint-egg yolk mixture. Gently fold in the remaining egg whites until well blended. Pour the mixture into the prepared mold.
  6. Bake the soufflé until the center has just barely set, about 14 to 16 minutes. Serve immediately, garnished with crushed peppermint candies.

Julie Williamson

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