Cloud Soufflé @ Ramekin

So who invented this dish anyway?

There are numerous ways to slice a fruit, a vegetable and prepare a Soufflé. These are truffles dishes, those creations that people think about and decide to add them to their menu, or say, not now, later or never. The idea of a dish being creative is something you need to agree with, or refuse the idea as ordinary. I am pretty sure this dish helps keep the kitchen on the map.

Remember I am not a cook, a chef or an expert, I am just interested in cuisine, processes and the ideas that represent culture. There are certain dishes that are simple and brilliant or complex and silly. It all depends on whether or not you can figure out how a chef creates a dish, why, when and how.

Does he achieve a good result and do his/her clients enjoy the plate. Can a dish have staying power and remain on a menu for years, or will the dish become tired. In the case of this dish, I am convinced that it can remain a long time. The reason is, a dish such as this is used to contrast the importance of the dish, that of white truffles.

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To make a successful cloud soufflé, a stable egg white foam must be created. The fat contained in egg yolks will interfere, so the eggs should be separated carefully so that no egg yolk slips in with the whites. The egg white foams are produced by the drying and stretching of the egg white during beating. A perfect soufflé foam should be beaten until stiff so the air cells remain small and the peaks soft enough to create the perfect opportunity for this dish. Beaten egg whites are used to lighten the soufflé mixture, not raise it. Once you heat the cloud in a ramekin, the eggs white cooks and the yolk remains at the temperature 62-63 °C.

http://en.wikipedia.org/wiki/Ramekin

This recipe is not the one used for the dish above in the photograp, this is another way of doing it and perhaps a little more timely. The easier way is to use a ramekin and place the yolk into the center of the fluffed egg whites, and then bake it until ready.

Step 1: Cut a folded, double-thick sheet of plastic wrap the size of writing paper and use it to line a biscuit-sized metal ring, with the center of the plastic wrap on the bottom of the ring and equal lengths hanging over the side.
Step 2: Separate egg yolk from white and set aside. Whisk egg white to stiff peaks.
Step 3: Spoon most of the egg white into the lined metal ring, leaving a small depression on top.
Step 4: Put the yolk in this depression in the egg white and cover it with the remaining egg white so the yolk is entirely invisible.
Step 5: Gather the overhanging plastic wrap and twist at top to form a ball. Secure the ball with a long tie of stretched plastic wrap to avoid disturbing the egg yolk. Allow extra length on plastic wrap tie.
Step 6: Using plastic wrap tie, tie secured egg ball to a heavy metal object that can be safely submerged in water.
Step 7: Place egg ball with tie side down in pot, using metal to weight it down.
Step 8: Cook egg sous vide in a 70°C water bath for 19 minutes.
Step 9: Remove egg from plastic wrap and put on parchment-lined baking sheet, tie side up. Bake for 4 minutes at 200°C.
Step 10: Remove egg from oven. White should be browned on the ridges and yolk will still be runny. Serve atop shaved truffles

http://www.starchefs.com/events/studio/techniques/raphael-pena-egg-souffle/html/index.shtml