Deep fried soufflés

Recipe from: 8/5/2004 12:00:00 AM

Ingredients 10
Servings 10
Time

Ingredients

  • 250
    ml
    water
  • 250
    ml
    milk
  • 200
    g
    butter
  • 5
    ml
    salt
  • 12
    ml
    sugar
  • 625
    ml
    cake flour
  • 8
    eggs
  • oil for deep-frying
  • cinnamon sugar
  • caramelised orange peel strips (see note)
 

Method

 
Heat the water, milk, butter, salt and sugar over a medium heat and bring to the boil.
Add the flour in one go and stir for five minutes over low heat. Leave to cool
Spoon the mixture into a food processor or use an electric beater and add the eggs one by one while beating continuously.
Heat the oil in a saucepan until very hot (180 °C). The oil is ready if a piece of dough turns golden brown in 50 seconds.
Drop spoonfuls of the mixture in the hot oil and fry for about eight minutes or until tripled in size.
Remove the soufflés with a slotted spoon and roll in cinnamon sugar.
Serve on vanilla custard and with a little caramelised orange peel scattered on top.
Note: To caramelise orange peel, roll the strips in castor sugar and bake at 120 °C until dry.
 

Read more on: deep-fry  |  eggs
 

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