GREEK YOGURT SOUFFLE2014-01-15
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1 cup plain greek yogurt
3 large egg yolks
3 large egg whites
3 Tbsp AP flour
1/8 tsp salt
1 tsp vanilla extract…(per Grandma…i always spill a little extra in the mix) or a 1/2 vanilla pod would look nice with the black specks.
1/8 tsp cream of tarter
1/4 cup sugar, or i used Z Sweet, a sugar substitute
butter and “real” sugar for ramekinspreheat oven to 375 F degrees, non convection…bottom heating element only if possible.
i read this somewhere and it seems to work well with any souffle.
butter six 6oz ramekins. coat inside ramekin with sugar and knock out excess. set on baking sheet.
in a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla. in a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy…then gradually pour in the sugar and whisk until firm, but soft peaks form…just don’t whip so hard you break the whites.
add 1/3 of egg white mixture to the yogurt mixture and incorporate well. then carefully fold in another 1/3…then the remaining. you want to keep as much volume as possible, of course.
divide evenly into ramekins…i think i filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.serve IMMEDIATELY for the full effect.