WINNER "Best Product"-2009 NFCA SF Gluten Free "Cooking Spree". ABOUT US
FAQs
Q. Does the bread pudding or the chocolate soufflé need to be defrosted?
A. These products are made to be easy. There is no need to defrost, just slip them from freezer to oven or microwave and you'll have a gourmet dessert in no time. The soufflé does need to be baked since it contains no wheat products!
Q. Do I take the bread pudding or the chocolate soufflé out of the plastic container prior to cooking?
A. Nope! These containers are oven and microwave safe.
Q. What are the cooking instructions for the bread pudding and the chocolate soufflé?
A. The soufflé is baked at 400° for 18-20 minutes. The bread pudding can be baked at 400° for 15-18 minutes or microwave on high for 60-90 seconds.
Q. Is the bread pudding gluten free as well?
A. No, only the chocolate soufflé is gluten free.
Q. I'd like to make the chocolate soufflé more cake or brownie like. Do the cooking instructions change for that consistency?
A. Yes, turn the oven temperature down to 375° and cook for about 20-25 minutes.
Q. Is it normal for the soufflé to sink after I take it out of the oven?
A. Yes, it will because it is gluten-free. Let sit for approximately 2-3 minutes, or cool to touch, then place a plate on top of the cup/ramekin and flip over, garnish if preferred, then serve.
Q. Is it supposed to be molten on the inside?
A. Yes, that is the recommended way for it to be served.
Q. My soufflé fell after I flipped it. What happened?
A. Most likely you didn't cook it long enough. Also, it needs to cool off after baking for approximately 2-3 minutes before placing a plate on top of the cup/ramekin and flipping.
Q. What are some garnish ideas?
A. The chocolate soufflé is amazing with a chocolate sauce or raspberry purée. Or, plain old vanilla ice cream and whipped cream.
Try these easy recipes:
CHOCOLATE SAUCE
1/2 cup whipping cream
2 tablespoons dark corn syrup
6 ounces bittersweet or semisweet chocolate, chopped
In medium-size saucepan, bring cream and corn syrup to a simmer; remove from heat. Add chocolate; whisk until melted and smooth. Pour into a squirt bottle with a small opening. Refrigerate until ready to use.
RASPBERRY PUREE
Raspberries, fresh or frozen
Sugar, sweeten to taste
1-teaspoon cornstarch
Put handful of raspberries in food processor until smooth. Add sugar to taste and strain. Heat in small saucepan. Add cornstarch; stirring to mix well. Remove from heat, transfer to a small bowl, and refrigerate until ready to use.
