People often ask me why I started my @shelldoesjamie project – my favourite spare-time hobby – and the anwer is quite simple. I was inpired by a film.
You may have seen the movie Julie and Julia. In short, it’s a flick about a lady (Julie) who decideds to undertake the mammoth task of cooking over 500 recipes from her cooking hero Julia Child in just one year. (All the recipes were from Julia Child’s The Art of French Cooking).
Before seeing the film, I had never heard of Julia Child (and neither had my mother) but Mum and I thought it sounded like a movie for a good mother-daughter outing, so off went.
Sitting having coffee afterwards my mind was buzzing – what a great idea! I love cookbooks, I love cooking I could do something like that and so it began.
This week would have been Julia Child’s 100th birthday. Not many of us in Australia knew of her before the film, however in America she is well known for changing American kitchens and bringing French Cooking into the American home. In some small way she has changed my kitchen.
By all accounts Julia Child was a vivacious, strong woman with a zest for life a love of food and good wine.
In celebration of this Fabulous Lady the recipe I have chosen this week is about as big a mix of French and American cooking you can get – Chocolate Banana Souffles. Don’t be scared of the word souffle – as long as you get your egg whites right the souffle will rise.
If you are still worried here is a little big of advice from Julia herself:
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
Have a wonderful week my fabulous ladies.
- 3 tablespoon(s) sugar, plus extra for preparing soufflé dishes
- 60 grams dark chocolate, coarsely chopped
- 2 teaspoons instant coffee
- 2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder, preferably Dutch-process
- 3 tablespoon corn flour
- 1/4 teaspoon salt
- 1/2 cup mashed ripe banana (1 large)
- 1/4 cup packed light brown sugar
- 1/4 cup mil
- 5 large egg whites
- 1/8 teaspoon cream of tartar
- Icing sugar, for dusting
- Preheat oven to 180 degrees C. Lightly oil six x 3/4-cup individual soufflé dishes or ramekins. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
- Melt chocolate over barely simmering water. Dissolve instant coffee with a tiny bit of hot water in a small bowl, and add the vanilla.
- Sift cocoa, corn flour and salt into a large bowl. Add banana, brown sugar, and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
- Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
- Whisk 1/4 of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared soufflé dishes or ramekins.
- Bake until soufflés are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little icing sugar over the top. Serve immediately.
Suggested wine match: A Moscato would be glorious with this if it’s a summer lunch dessert, but for a glorious end to a dinner party we’d recommend a French Sauternes or an Australian Botrytis (sticky) Semillon.