Dark Fantasies: An Ode To The Mud Souffle
Think Mud Soufflé and all roads lead you to one of the city’s first North Indian fine dine restaurant, That’s Y food. Fifteen years since entrepreneur Ranjana Singhal opened the doors of her first-ever food venture to the city, the 46-year-old tells us that the classic Mud Soufflé received unrelenting patronage every single working day since. “The Mud souffle and a Ferrero Rocher variant have been staples on our menu. Initially, ahead of our opening, when we were conducting taste trials, we had experimented with a mocha soufflé, an orange version and alongside the two existing ones that are currently on our menu. But, the classics were the most well received. We decided to revisit the idea following our anniversary this year and celebrate this melt-in-the-mouth dessert.”
In an ode to the trademark chocolate dish with a molten centre and cakey exterior, That’s Y Food is offering 11 variants that range from dark rum, mandarin, cinnamon, fig with roasted almond and an innovative rasmalai mud souffle with white chocolate.
An Ode To The Mud Souffle is on until February 12 at That’s Y Food.
Unsalted butter, room temperature | Bittersweet chocolate (5 oz) | Large egg yolks (3) | Large egg whites (5) | Superfine sugar (6 tbsp) | Milk (1 cup) | All purpose flour (3 tbsp) | Confectioners,’ for dusting
• Preheat oven to 400 degrees. Butter dish well, and coat with superfine sugar. • Cut a collar out of parchment paper to extend 3 inches above the rim of dish. Tie collar around outside of dish with kitchen string; using a pastry brush, butter the inside. Chill.
• Chop chocolate, and place in a dry, heatproof bowl. Place over a pot of barely simmering water, and let stand until melted. Stir until smooth; keep warm.
• Scald milk in a medium saucepan.
• In a large bowl, beat yolks and 4 tablespoons sugar until pale and fluffy. Beat in flour until well combined. Slowly add half of the hot milk and mix.
• Add mixture to saucepan with remaining milk. Bring to a boil over medium-high heat, stirring constantly. Simmer for 2 to 3 minutes more. Whisk in melted chocolate. Transfer to a large bowl, and cover with plastic wrap, pressing it onto the surface. Keep warm until ready to use.
• In a large bowl, beat egg whites . Gradually add remaining 2 tablespoons sugar. Beat until stiff and glossy.
• Spoon 1/4 of the whites into chocolate base, and whisk thoroughly until smooth. Quickly fold remaining whites into mixture until combined.
• Transfer to prepared dish. Bake for 15 minutes at 400 degrees. Reduce heat to 375 degrees and bake 15 minutes more.
• Remove collar, dust with confectioners’ sugar, if desired, and serve immediately.