Apple omelette souffle dessert, peculiar but GOOD.

It was close to 10pm and we suddenly developed a crazy hankering for pudding. I really wasn’t in the mood to make anything too labour intensive or time consuming.

As I flipped through my favourite recipe book, “A Year of Desserts – 365 Delicious Set-by-step Recipes”, I came across this curious looking pudding called “apple omelette souffle”. Hmmmm…

# – Apple omelette souffle dessert.

All that were needed to make this dessert were 5 ingredients and I’d got all of them. You probably do too :)

For the omelette souffle:

  • 4 eggs, separated
  • 2 tablespoons of whipping cream
  • 1 tablespoon of caster sugar
  • 15 grams of butter

For the apple filling:

  • 2 apples, peeled, cored and sliced
  • 25 grams of butter
  • 3 tablespoons of whipping cream
  • 2 tablespoons of caster sugar

# – First of all, dump all the ingredients for the apple filling (except whipping cream) into a saucepan on medium heat.

# – Gently stir in the 3 tablespoons of whipping cream and let it simmer on low heat while you get on with other tasks. Remember to stir occasionally.

# – In the meantime, beat the egg whites until stiff.

# – By stiff, I mean when you turn the bowl upside down, the whites would not fall out :)

# – Next, beat the yolks, sugar and cream until properly combined.

# – Gently fold in the stiff egg whites into the yolk mixture. Stir gently to combine.

# – Then, pour the mixture into a heated non-stick pan that’s been greased with the 15 grams of butter. Keep the flame low. Leave it to cook for around 2 minutes.

# – Give the non-stick pan a gentle shake. When the omelette moves and no longer sticks to the pan, turn it out onto an oven-proof plate, with the uncooked side facing upwards.

# – Stick it under the grill for 3 1/2 minutes.

# – By now, the apples should be soft and a caramel-ish sauce should have developed.

# – Pour the apple filling over one half of the omelette souffle. Fold the other side of the omellete over to cover the filling.

# – Heat a metal skewer over the stove.

# – Brand the omelette. This is purely for aesthetics…and fun :)

# – Apple omelette souffle, DONE!

It’s the first time I’ve ever tasted such a dessert but I was pleasantly surprised. The fluffy sweet omellete souffle was a wonderful vehicle for the soft caramelised apples. And the sauce….it was to die for!

This dessert was easy to make, quick and absolutely satisfying. The boyfriend gave two thumbs up.

# – YUMMY!

I literally licked the plate clean. Guess which recipe’s going into my regular dessert list? :)

Easy-to-make decadent mango cream cheese puff recipe.

Thanks to Alice and her adorable daughter, Mimi from Sweet Savoury Life, I was inspired to whip up this dessert.

Instead of strawberries and blueberries which are really expensive here, I used mangoes instead. This was one of the easiest desserts I’ve ever made and it tasted soooo good. As long as you know how to operate a hand mixer, use an oven and spread a bread, you’re pretty much set.

# – Mango cream cheese puff.

Best thing of all, you only need 4 ingredients, and they’re all easily available from the average supermarket in Malaysia!

The ingredients:

  • 4 slices of puff pastry squares
  • 2 mangoes, peeled and sliced
  • 140 grams of cream cheese, leave to soften in room temperature
  • 2 tablespoons of icing sugar

# – First, lay out the puff pastry squares on a baking tray. As you can see, I folded the corners in hoping they would puff up in a nice cradle sort of shape but they didn’t…so don’t bother haha.

# – Stick them in a pre-heated oven at 160 degrees celcius for 25 minutes. Oh lard, I am aware I need to clean my oven :P

# – In the meantime, add two tablespoons of icing sugar to the cream cheese in a mixing bowl.

# – With a hand mixer, beat till sugar and cheese are completely combined. Set aside.

# – Eject both beaters off from the handle, then bring then to your living room. Sit down, turn on television and lick the beaters clean. Enjoy yourself. Hide the scale.

# – Now slice the mangoes into desired shapes. Leave to chill in the fridge.

# – When the puff pastries are done, leave them out to cool for about 15 minutes.

# – You may use a really girly, lacey food cover to deter the flies.

# – After they’ve cooled down, press the middle of the puff down. Your fingers will be covered in crumbs but that’s okay.

# – Spread the sweetened cream cheese all over the pastry.

# – Then lay sliced mangoes over the top. Mango cream cheese puff, DONE!

# – Bite into it. Hear the angels sing.

If you’re a fan of cream cheese frosting, you would understand why I love this dish so much. Crispy puff pastry with slightly tart, slightly sweet creaminess and juicy sweet mangoes…..a breathtaking combination.

The BF said it was terrible, so terrible in fact he refused to let me have a tiny bite off his pastry, for “my own good”. Took me for a fool? Men!

Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce recipe.

The original recipe of this dessert came from my new recipe book, “A Year of Desserts – 365 Delicious Step by Step Recipes”. I love that book as each and every recipe in there is very different and the amount of desserts in there is just mind boggling!

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce.

Anyway, I made a lot of changes to the original recipe. I guess sometimes you just got to make do with what you’ve got in your pantry and improvise. I substituted cranberries with dried mixed fruits, butter instead of margarine and demerara sugar instead of muscovado.

# – The original recipe.

Not to mention, I totally changed the chocolate sauce from an original honeyed chocolate syrup to a naughty vodka infused one ;)

For the pudding:

  • 115 grams of demerara sugar (you can use brown sugar too)
  • 75 grams of dried mixed fruits
  • 1 eating apple, peeled and chopped
  • 115 grams of butter
  • 75 grams of flour
  • 2 eggs
  • 1/2 teaspoon of baking powder
  • 3 tablespoons of cocoa powder

For the chocolate sauce:

  • 100 grams of dark chocolates (minimum 60%), broken into squares
  • 2 tablespoons of honey
  • 1 tablespoon of butter
  • 1/2 teaspoon of vanilla essence
  • 3 tablespoons of vodka

# – First, mix the dried fruits and chopped apples together. Set aside.

# – Then, grease 4 ramekins or pudding bowls with butter.

# – Coat the inside of the ramekins with demarara sugar. Keep the rest of the sugar.

# – This is how the ramekins look like.

# – Divide the mixed fruits into each ramekin. Keep chilled in the fridge.

# – In a mixing bowl, throw in the rest of the demerara sugar, flour, butter, cocoa powder, baking powder and eggs.

# – Beat until everything’s combined.

I would like to mention that at this point, if you can help it, don’t taste the cake batter. Because if you did, you would find it extremely difficult to stop.

Don’t say I didn’t warn you!

# – Spoon the batter into each ramekin.

# – As the batter is quite thick, tap the ramekins gently to make sure the batter seeps all the way to the bottom of the ramekin.

# – Cover each ramekin with 2 layers of foil and stick it in the steamer for 45 minutes.

In the meantime, it’s time to make the chocolate sauce….

# – Put the chocolate, butter, vanilla essence, honey and vodka in a microwave safe bowl and nuke it for 1 minute on medium high.

# – Stir till the sauce is smooth and glossy. If you don’t have a microwave, you can melt the ingedients in a bowl suspended over a pot of boiling water.

# – 45 minutes later, run a knife along the edge of the pudding and turn it out onto a plate.

# – Serve with the vodka infused chocolate sauce.

# – Individual steamed chocolate and fruit pudding with vodka infused chocolate sauce, DONE!

The chocolate pudding is moist & fluffy but deliciously balanced by the sharpness of the fruits. Perfect for chocolate lovers, the decadent vodka-infused chocolate sauce makes the pudding even richer.

Hope you like this recipe, happy steaming!