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Method:
Place six 8.5cm wide and 4.5cm high
ramekins on a baking tray. Set aside. In a small saucepan,
melt the butter over low heat. Stir in flour and salt.
Gradually add milk, stirring constantly until thickened. Stir in
softened cream cheese and vanilla essence until smooth. Remove
from heat and set aside. In a small bowl, beat egg yolks
with half the sugar until thickened and pale yellow. Fold into
cream cheese mixture and cool slightly. In a separate, clean
mixing bowl, whisk egg whites with an electric mixer at medium speed
until foamy. Increase speed to high and gradually add remaining
sugar. Whisk until firm and glossy peaks form. Gently fold
into cream cheese mixture until just incorporated. Divide batter
evenly among ramekins. Bake in preheated oven for 18-20 minutes
or until well risen and tops are lightly browned. Dust with
cocoa powder and serve immediately. For a more decadent treat,
make a hole in the center of each soufflé and pour in a generous
amount of chocolate sauce.
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