ScarlettIced Passion Fruit Soufflé in a Caramel Cage
October 12th 2006 14:38
Iced Passion Fruit Soufflé in a Caramel Cage
About Soufflé
Soufflé is a light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” – an apt description of what happens to this combination of custard and egg whites.
i. a base of flavoured cream sauce or purée
ii. beaten egg whites]/COLOR]
[COLOR=Yellow]The base provides the whites provide the “lift”. Common varieties for the base include cheese, chocolate, and lemon – the last two used for desserts, with a good deal of sugar. When it comes out of the oven, a soufflé is generally very large and fluffy, and will “fall” after 20 or 30 mionutes.
Soufflé can be made in containers of all shapes and sizes, but it is traditional to make soufflé in”soufflé cups” or ramekins.
About Iced Soufflé
Iced soufflé is a cool alternative to the hot one. In order to create the “puffed up” effect of hot soufflé, the soufflé dishes are wrapped with a stripe of parchment paper or plastic strip 1 to 2 inches above the rim with the mixture filled all the way to the top. The good thing for the iced soufflé is you can decorate the dessert before serve.
About Coulis
Coulis is a form of thick sauce made from puréed and strained vegetables or fruits. Vegetable coulis is a common sauce on meat and vegetable dishes, it can also be used as a base for soups or other sauces. Fruit coulis are most often used on desserts.
Strawberry or Raspberry Coulis – the sauce of many uses to accompany ice cream, puddings, custards and soufflés, to mention a few. Fresh berries are the most desirable, of course, but the packaged frozen ones do nicely out of season.
INGREDIENTS
Serves 4
For the soufflé
2 eggs, size 3, separated
15 gm icing sugar
90 ml passion fruit juice
250 ml double cream
For the passion fruit juice
8-10 passion fruit, ripe
For the caramel cages
250 gm caster sugar
150 ml liquid glucose
Vegetable oil, a little
For the strawberry coulis
125 gm fresh strawberries
Icing sugar, to taste
To decorate
12 small strawberries
½ passion fruit
1. To make the passion fruit juice, halve the passion fruit, scoop out the seeds and pulp into a sieve over a bowl to strain the juice. Set aside.
2. For the soufflé, whisk the egg yolks and half of the icing sugar together in a bowl, using an electric whisk if possible, until very pale and foamy. Add the passion fruit juice.
3. In a separate bowl, whisk the egg whites until stiff, then whisk in the rest of the icing sugar.
4. Whip the cream in another bowl until thick. Fold the passion fruit mixture into the whipped cream, then carefully fold in the whisked egg white mixture.
5. Divide the mixture between 4 individual 150 ml freezer-proof moulds. Cover with cling film and freeze until firm.
6. For the caramel, dissolve the sugar in 90ml / 6 tablespoons water in a heavy-based pan over a low heat, then bring to the boil. Add the liquid glucose and cook until the syrup turns a pale caramel colour, i.e. until it registers 165 degrees Celsius on a sugar thermometer. Take off the heat and leave to rest for 2 minutes.
7. Meanwhile with your hand, spread the tiniest amount of oil over the back of a ladle. Dip a spoon into the caramel, let the excess run off then trickle the thread to and fro over the ladle to create a basket. Repeat this procedure if necessary, then gently twist the cage free. Repeat to make a further 3 cages and place into an airtight container. Do not leave them in a humid atmosphere, otherwise they will go sticky and collapse.
8. Dip the 12 strawberries for the decoration into the remaining caramel. If the caramel is too thick at this stage, gently reheat. Place the strawberries on non-stick baking parchment and keep in an airtight container.
9. To make the strawberry coulis, purée the strawberries in a blender or food processor, adding icing sugar to taste. Pass through a sieve into a bowl, cover and chill in the refrigerator required.
10. About 30 minutes before serving, turn out the soufflé onto individual serving plates and place in the refrigerator to soften slightly while still retaining their shape.
11. To serve, spoon the passion fruit pulp on top of the soufflé and cover with a caramel cage. Place a spoonful of strawberry; coulis to one side of the plate and top with 3 caramel strawberries. Serve immediately.
Tips:
1. Iced soufflé can prepared well ahead.
2. Remember to fold the whipped cream very gently as to preserve the air.
**From “The Masterchef Collection”, “Refreshing after Dinner Treats” and “Wikipedia, the free encyclopedia”**
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Comment by Adele
Lost Fanatic
Day Break TV
Comment by Scarlett
Dessert
Souffles are one of my favourite desserts...ever!
Unfortunately, that isn't my own creation in the photo but I'm working hard in hope that I would be able to create a masterpiece like that in the future!