Betty bought some butter,

And before the butter could get bitter,

she made some Butter …… Soufflé!!

I know, I know my poetry isn’t on point,

but I promise you, this dessert will be.

The only thing better than butter is more butter. Agree?

All those who do are in luck! Today has butter as the main ingredient. I repeat, BUTTER is the MAIN INGREDIENT. Drooling already? Because I am!

This is a simple recipe that I learned from a person I absolutely adore, my cousin Sabeena. It is a dish that never fails to make an appearance at our family parties or festivals.

It doesn’t need many ingredients, and also involves less work; a combination which is a total win for busy working women and tired moms. And all the men out there with a sweet tooth, you can make this too 🙂

INGREDIENTS:

• 100 Gms Unsalted Butter
• 4 tbsp Sugar
• 1/2 liter Milk
• 3/4- 1 Tin/ about 200 gms Sweetened Condensed Milk
• 1 packet/250ml Fresh cream/thick cream
• 2 tbsp Gelatin

NOTE:

*Add 3/4 tin condensed milk first and if you want it sweeter, add the remaining condensed milk.

*Caramelise the butter with the sugar on a low flame, be careful not to burn it. It’ll taste bitter. The same goes for the praline.

*Blooming gelatin is a step integral to ensuring the smooth texture of the soufflé. To bloom, add gelatin to just enough water and set aside for 3-4 minutes. Heat gelatin in a microwave oven for about 10-15 seconds or till melted. You can even use the double boiling method.

*Measure the gelatin correctly using a measuring spoon to get a perfectly set dessert. Less gelatin will make the dessert runny, while too much gelatin will make it hard.

*The key to a good Butter Soufflé is perfect caramelization of the butter and perfectly measured gelatin.

METHOD:

Pour the milk, condensed milk, and fresh cream into a mixer and keep aside.

Melt butter and sugar on low flame till golden in color. Add the hot melted butter into the mixer with the other ingredients.

Mix till combined. Bloom and melt gelatin, add to the butter mixture. Pour into a casserole and refrigerate to set.

Serve with Praline or eat it just the way it is 🙂

How to make Praline: 

1. Spread chopped cashew nuts on a nonstick tray.
2. Melt the sugar with some water on low flame till golden brown in color and pour over the nuts. Let it set and then break it into tiny pieces.

Note: This can be stored in an airtight container and refrigerated for future use.