Light cocoa soufflé

Ingredients

For 1 serving

• Egg whites66 g
• Unsweetened cocoa powder6 g
• Sugar12 g
• Skim milk30 ml
• Cornstarch5 g

Contains: lactose, eggs,

Method

1. Heat the oven to 190 °C (conventional) with the rack low down.
2. In a small pan mix the cocoa, cornflour and half the sugar while dry, then stir in the skimmed milk; cook over medium heat, stirring, for 3–4 minutes, until it becomes a thick cream, and let it cool for 5 minutes.
3. In a clean, dry bowl whisk the egg whites with an electric whisk, adding the rest of the sugar halfway through, until stiff and glossy and they stay put when the bowl is tipped over.
4. Stir a spoonful of the whites into the cream to loosen it, then fold in the rest with a spatula, gently lifting from the bottom so they do not deflate.
5. Pour into a ramekin, level the top and bake for 12 minutes, until well risen with a dry surface; do not open the oven while it bakes, and serve at once, before it sinks.