In this video, we're going to learn how to make the delicious Mabe Souffle from the latest game in the Legend of Zelda series, Hyrule Warriors: Age of Calamity.
This recipe is a must-try if you're a fan of the game or just looking for a delicious dessert. If you've never tried making a souffle before, this is the recipe for you! After watching this video, you'll be able to make the Mabe Souffle and enjoy it as a delicious dessert or part of a meal.
What You Need: 1/2 TBL butter 2 tsp lemon juice 1 tsp lemon zest 1/3 cup cream 1 TBL + 2 tsp bread flour 1/4 cup sugar, plus more for dusting ramekins 1/4 tsp vanilla Pinch of salt 2 eggs, separated
Mint, candied lemons, powdered sugar, to garnish
Melt butter in a small saucepan. Brush two 8oz ramekins thoroughly. Sprinkle sugar into the ramekins to coat. Do this over the pot so it catches any mess. Place ramekins in the fridge.
In the same pot, place cream, lemon juice and zest, 3 TBL of your sugar, flour, and salt. Whisk to combine. Cook over medium heat until it boils and thickens. Once it does, whisk even quicker until it becomes thick and glossy and pulls away from the sides of the pot. Take off the heat, whisk for about ten seconds, add egg yolks, and whisk vigorously. Add vanilla.
Place this mixture in a bowl in the fridge for 30 minutes.
Preheat oven to 375 degrees. In a clean bowl with a clean whisk, begin to whisk your egg whites to stiff peaks. You can use an electric mixer if you like. Once they make peaks, whisk in the remaining 1 TBL of sugar and whisk until stiff and glossy.
Whisk 1/3 of the egg whites into the soufflé base. You don’t have to be too precious at this point. Then, carefully fold in another third, doing your best not to knock out the air. Fold in the remaining 1/3. It’s alright if you have a few streaks.
Place ramekins on a baking sheet to catch any mess. Fill ramekins leaving 1/4 inch at the top, wiping down the sides with a wet napkin to ensure they rice correctly. Bake on the bottom rack for 20 minutes or until the tops are browned and the inside is soft. DO NOT OPEN THE OVEN DURING BAKING. This will make them collapse.
Remove from oven and allow to cool for a few minutes. Garnish with candied lemons, mint, powdered sugar and eat immediately.
Light. Airy. Powerful. Maybe.
Souffle. I'm using a Hyrule herb.
See, it's kind of yellow at the top,
right? Like a lemon. That's my story and I'm sticking to it.
Melt some butter in a saucepan.
Then brush two 8-ounce ramekins completely with the butter.
Sprinkle some sugar in the ramekins
to coat. Do this over the saucepan so you don't make a mess.
You want total coverage. All right,
place those in the fridge.
All right, now grab some eggs and separate them. All right, next we're
going to zest about half a lemon.
My friend Maggie gave me these, and I think they're Meyer lemons,
but any lemon's going to work here.
Juice about half of it. You'll need about two teaspoons to
a tablespoon. It doesn't have to be super exact.
Don't forget to strain out the seeds. You can add
the juice and the zest to your heavy cream.
Place your cream and lemon mixture in the same sauce pan
you melted the butter in. Add most of your sugar.
reserving a little bit for later. Bread flour,
and a pinch of salt whisk until smooth
then you can crank it up to medium and start cooking it
keep whisking you don't want it to stick
to the bottom once your mixture comes to a boil turn
down the heat and keep cooking it until
the whole mess pulls away from the sides and it becomes nice
and glossy like this take it off the heat whisk it
for about 10 seconds so it cools down a little
then while whisking quickly add
your egg yolks they shouldn't scramble if you're quick enough
and a tiny bit of vanilla.
Remove from the pot and place in the fridge for at least 30 minutes.
After 30 minutes have passed, preheat your oven to 375 degrees.
Now it's time to whip egg whites in a clean bowl with a clean whisk.
You can use an electric tool for this,
but when it's only a couple egg whites like this,
I usually do it by hand.
Whisk until they are kind of loose peaks like this.
Add your sugar
and whisk until they're stiff and glossy like this.
Take about a third of your egg whites and
whisk them into the souffle base
to loosen it up keep mixing until all the lumps are gone then
carefully fold in another
third fold carefully and then
the last third it's okay there's a few
streaks you don't want to overwork this all right
divide your batter between your prepped souffle
ramekins if any gets on the lip wipe it off
with a clean towel otherwise your souffle is going to
be lopsided all right bake these for 20
to 25 minutes until the top is lightly brown and your
your souffle rises high.
Don't open the oven while they do this or it will collapse.
You kind of want
to eat these quick because they don't stay warm
and fluffy for long. I garnish them with some
candied lemon and mint and a light dusting of powdered sugar.
This is my sugar rod. They're
even better with a nice warm drink like a cappuccino
or some strong tea. Dig in with your
favorite spoon. Mabe souffle is seriously yummy.
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Thanks for watching.
See you next time.
Bye!
