Nourished

Soufflé

Iced Berry Souffle

Michel Roux Jr’s Iced Red Berry Soufflé

18b87-screenshot2012-06-23at10-58-28Continuing with my soufflé obsession, here we have an iced soufflé.  Unlike a chilled soufflé which uses gelatine to stabilise the dish, a frozen soufflé can be much lighter because it’s obviously frozen.  The obvious drawback in the average kitchen, I would suggest, is that you need enough free shelf space to sit the dishes for 12 hours.
On the plus side, you can make it in advance, and can actually use up those bags of frozen fruit we all seem to have in our freezer.  Use the space you free up to set the soufflés!  The perfect summer dinner party dish, if we ever get enough sun to truly call it summer…

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Roux

Roux Brothers Soufflés Suissesse

This savoury soufflé is one of the Roux Brother’s signature dishes, and is one of their first and finest.  The soufflés are cooked in a cream sauce at the last minute to add to the richness of the dish.  The recipe was demonstrated on the Roux Legacy documentary in 2012.
Ingredients:

140 g butter, plus extra for greasing
65 g flour
700 ml milk
5 egg yolks
6 egg whites
1 litres double cream
200 g grated Gruyere or Emmental cheese

Method:
  1. For the soufflé: Preheat the oven to 200C/180C fan/gas 6. Melt 65g of the butter in a small saucepan set over low heat. Using a small wire whisk, stir in the flour and cook gently for 2-3 minutes, stirring continuously. 
  2. Take the pan off the heat and leave the roux to cool slightly. Bring the milk to the boil, then pour it slowly over the cooled roux, whisking all the time. Set the pan over high heat and, stirring continuously, bring the mixture to the boil and cook for 3 minutes. 
  3. Take the pan off the heat and stir in the egg yolks. Season to taste with salt and freshly ground white pepper. Pour the soufflé mixture into a wide-mouthed bowl and dot the surface with 1 tbsp of the butter, cut into small pieces, to prevent a skin from forming. Set aside to cool to room temperature. 
  4. Meanwhile, chill 8 round 8cm tartlet tins in the refrigerator or freezer for a few minutes. Remove and immediately grease them generously with softened butter and arrange on a baking sheet. 
  5. To assemble: Beat the egg whites with a pinch of salt until they form stiff peaks. Using a whisk, quickly beat one-third of the egg whites into cooled soufflé mix, then, using a spatula, carefully fold in the remainder to completely blend them. Using a tablespoon, heap the mixture into the tartlet tins on the baking tray. 
  6. Pour the cream into a saucepan. Lightly salt the cream then warm gently on the hob, over a low heat without letting it boil. Pour the cream into a warmed gratin dish that is big enough to hold all 8 tartlet tins. 
  7. To cook: Bake the tray of soufflés in the preheated oven for 3 minutes, until the tops begin to turn golden. Remove from the oven and protecting your hands with a cloth, turn out each soufflé into the gratin dish of warm cream. Sprinkle over the Gruyere or Emmental and return to the oven for 5 minutes. The soufflés must be taken immediately to the table; serve them with a spoon and fork, taking care not to crush them.

Pierre Koffman

Pierre Koffman’s Pistachio Souffle [Thermomix]

Pistachio soufflé with hibiscus flower ice-cream

We all know I love a soufflé, but now I have a thermomix I’m going through my recipes seeing how I can adapt them accordingly.  This Pierre Koffman soufflé was an absolute doodle in the thermo, the creme patisserie is now so simple to do, that soufflés are now a very real option for every day eating (though perhaps not to be recommended!).  It also means that it’s a very simple and viable option for a dinner party – the creme patisserie has to be made in advance anyway, but whilst your thermo gets on with that, you can be prepping the rest of your meal!  Watch this space, soufflés are going to be flooding out of my kitchen…

Ingredients


Creme Pattiserie:
½ vanilla pod
100g caster sugar
500ml milk

120g egg yolks

50g corn flour
40g pistachio paste

For lining the dish:
25g butter, softened
25g caster sugar

For the Meringue:
4 egg whites (let’s say 140g)
1 tbsp caster sugar
Icing sugar to serve.
Preparation:
Grind together the vanilla pod and caster sugar until smooth.  Mix in the remaining creme patisserie ingredients and cook for 7 minutes at 90ºC, speed 4 until smooth.  Put in a bowl to cool and cover with cling film and cool rapidly.
Generously butter 4 individual soufflé dishes. Put the grated chocolate inside and rotate the moulds so that the chocolate completely covers the inside, sticking to the softened butter. 
In the thermomix, beat the egg whites until firm, add the tablespoon of caster sugar and whisk until stiff. Add a small quantity of the whites to the pistachio mix to soften it, then fold in the rest of the egg whites and pour into the soufflé dishes.
Bake in a hot oven 240°C/ 475°F/ gas mark 9 for 15 minutes or until well risen. (If you’re making large individual ones, 15 minutes will leave them baveuse, which is my preference anyway – if you want them slightly further along than that, you’ll need to watch the oven like a hawk.)
To serve, dust the top with icing sugar and serve with ice cream of your choice.
Serves 4

Additional notes…

I know Pierre recommends the chocolate flake lined moulds in the original recipe, but I always find they go a strange colour.  This time have melted some of the pistachio paste into the butter before double lining the moulds.  I realise these seem very heavily lined, but having recently seen Alan Murchison line his moulds for an apple and cinnamon soufflé, I’m now trying out this heavier method.  It seems to work well, and perhaps offers more ‘structure’ to the soufflé?

And yes Bruno, I know that creme patt doesn’t look smooth, but I was just forking it out :0)

I use the Sevarome purees, fantastic things, though jolly expensive.  There are lots of recipes to make your own on-line, and now I have a thermomix, I may just do that :0)

Alan Murchison

L’Ortolan’s Hot Dutch Mistress Soufflés

Twitter is a marvellous way for chefs, artisanal foodmakers, critics, and food bloggers to chat. Conversations are often random, and can run off in any direction, like quicksilver!

One of my favourites tweeters is the lovely Sarah from Brockhall Farm. Sarah has a herd of pure Saanen goats, and gorgeously white creatures they are… Using their free-range milk, Sarah makes a number of goats cheeses – the most prized of which is her Dutch Mistress. This is a full-flavoured, rindwashed Gouda style cheese – dense, rewarding and buttery with a lightly piquant finish from the rind – it’s normally aged for 8-16 weeks.

Amonst Sarah’s clients is Alan Murchison, owner of the 10in8 Group… If you read this blog you’ll know I’m a great admirer of Alan’s food, and particularly his book, which I reviewed here…

Such is the randomness of twitter that one night Sarah was discussing yorkshire puddings, and we were commenting on the fact that her puds must be so magnificent because she uses her goat’s milk. Sarah joked that her enormous pud wanted to be a Dutch Mistress Soufflé, and Elliott, the Head Chef at L’Ortolan sent us a quick picture of their Dutch Mistress soufflé.

Now, I couldn’t let the soufflé project continue without including a goats cheese entry, so many thanks to Alan for allowing me to post it here. Thanks also to Elliott for not only being kind enough to write it up for me, but for actually taking pictures for us as he was preparing the dish!  And let’s face it, none of this is going to be possible without Sarah and her goats!

As this is a restaurant recipe, it does make 12!

Ingredients:
50g butter

50g flour
250ml milk
200g Dutch Mistress
50g gruyer or cheddar
1tbsp Dijon mustard
5 egg whites


Preparation:
Line 12 ramakins with soft butter, refridgerate and line again so you have a double layer of butter. Lightly dust with grated parmesan cheese and set aside.  Set the oven to 180 degrees.

In a pan, melt the butter and add the flour, cook out for a few minutes.  Slowly add the milk and cook out for a further 10mins.

While the mix is still hot, mix in the cheese and beat until smooth, keeping the mix warm so it melts, then mix in the mustard. Cool the base to room temperature.

Quarter fill a roasting tray (big enough to fit your ramekins) with boiling water.

Whisk the egg whites until they form a stiff peak, or you are confident you can turn the bowl upside down over your head without getting messy.

Take a quarter of the whisked whites and beat into the souffle base to loosen the mix, then gently fold half the remaining whites in so the mix becomes lighter, followed by the rest.

Spoon into the lined moulds 3/4 of the way to the top, place in the roasting tray and in the oven for 15 minutes.

If made properly… they should almost double in size. Remove from the oven and allow to cool in the moulds.

De-mould the souffles when they have cooled. When you are ready to serve, reheat them by placing them back through the oven (sat on greaseproof paper so they don’t stick to the tray ) for 6 minutes or until hot all the way through.

Serve with poached figs, caramalised walnuts and dressed salad leaves.

You can either try the souffle at L’Ortolan, or you can visit Sarah on her stand at the Ludlow Food Market.  Either way I hope you’ll try this recipe and let us know how you get on.

Chocolate

Michel Roux’s Chocolate Soufflé [also for Thermomix]

Chocolate souffle – the ultimate hit of chocolate, but without the guilty stodge… You can almost convince yourself that this doesn’t count…  This is the joy of soufflés, they satisfy without making you feel as though you’ve eaten a whole tart…  Would be delicious served with pistachio ice-cream…

Ingredients
40g softened butter, to grease dishes
40g caster sugar, to coat dishes
50g cocoa powder, sifted
240g plain chocolate (70% cocoa solids), chopped into small pieces
10 medium egg whites (this is the equivalent of 330g of egg white)
40g caster sugar

For the pastry cream:
350ml milk
80g caster sugar
4 medium egg yolks
30g plain flour

To finish:
icing sugar, to dust

 

Method:

  • Butter four individual 10cm soufflé dishes and coat the insides with the sugar.
  • To make the pastry cream, put the milk and two-thirds of the sugar in a small pan, and bring slowly to the boil. Whisk the egg yolks and remaining sugar in a bowl to a ribbon consistency, then incorporate the flour. Pour the hot milk on to the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for 1 minute, then pour into a bowl, cover with cling-film, and cool slightly.
  • Preheat the oven to 200°C/Gas 6 and put a baking sheet inside to heat.  Measure 280g of the pastry cream and delicately mix in the cocoa power and the chopped chocolate using a whisk.  (Keep the rest of the pastry cream for another use.)
  • Beat the egg whites to a thick foam, then add the 40g sugar and continue to beat until the form soft peaks. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon; the mixture will be fairly loose.
  • Divide the mixture between the soufflé dishes, to come level with the rim. Stand on the hot baking sheet and cook for 10 minutes. Serve the soufflés as soon as they come out of the oven on warm plates, dusting with a little icing sugar.

Thermomix Version:
  • Butter four individual 10cm soufflé dishes and coat the insides with the sugar.
  • Chop your chocolate in the Thermo bowl and set aside.
  • Put all the pastry cream ingredients into the bowl and cook for 7 minutes at 90C, speed 4. Give it a quick whizz at the end to ensure it’s smooth, then pour into a bowl and cover with cling film until it’s cool.  This stops a skin from forming.  You can also leave the Thermo on stir mode, until you’re ready to use it.
  • Preheat the oven to 200°C/Gas 6 and put a baking sheet inside to heat.  Measure 280g of the pastry cream and delicately mix in the cocoa power and the chopped chocolate using a whisk.  (Keep the rest of the pastry cream for another use.)
  • Put the egg whites into a clean Thermomix bowl, and beat the egg whites to a thick foam on Speed 4 / 6 minutes before adding the sugar.  Whisk for a further 3 minutes until the sugar is fully dissolved. Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon; the mixture will be fairly loose.
  • Divide the mixture between the soufflé dishes, to come level with the rim. Stand on the hot baking sheet and cook for 10 minutes. (I think this should be closer to 13 minutes, but that might be the size of my soufflé dishes!)
  • Serve the soufflés as soon as they come out of the oven on warm plates, dusting with a little icing sugar.

Soufflé Tips:

  • One of the key factors in achieving a perfect soufflé is to ensure that all of the ingredients are at the same temperature.  If you’ve chilled the creme patisserie, bring it back to room temperature before you make the soufflés
  • I now double line my soufflé dishes – let’s face it – it takes no more time and gives a more consistent result.  You could use caster sugar on the first layer, and grated chocolate on the second, if you’re prefer.  I’ve found the sugar layer is best as the first layer as the granules allow the soufflé to elevate evenly.  Chill the dishes in-between lining them
  • When filling your dishes, fill roughly half way first, and rap the dishes down onto a board to ensure that the mixture is evenly distributed over the base of the dish – this ensures an even rise… Air pockets can throw the soufflé off track and make it shoot out in strange directions
  • Always, always, smooth the top of your soufflé with a palette knife to ensure a flat surface.  Then take your thumb and run it around the inside edge of the soufflé dish – this frees the mixture and allows it to soar!

 

Pierre Koffmann

Pierre Koffmann’s Pistachio Soufflé

05f69-p5057646

Ingredients
500ml milk
½ vanilla pod
120g egg yolks
100g caster sugar
50g plain flour
40g pistachio paste
25g butter, softened
25g dark chocolate, grated
4 egg whites (let’s say 120g)
1 tbsp caster sugar
Icing sugar, to serve

Preparation:

Boil together the milk and vanilla pod. Whisk together the egg yolks and caster sugar, until the mixture slightly thickens and turns light in colour. Sieve the flour and add into the mixture, whisk until smooth. Add half the milk, whisk until there are no lumps. Sieve through a fine strainer, remove the vanilla pod and return the mixture back to the pan and add the remaining milk.

Using a whisk, stir the mixture. When it comes to the boil, reduce temperature to a simmer. Continue to stir and cook out for 8-10 minutes and mix in the pistachio paste.

Pour the pastry cream onto a shallow tray, wrap with cling film and cool rapidly.

Generously butter 4 individual soufflé dishes. Put the grated chocolate inside and rotate the moulds so that the chocolate completely covers the inside, sticking to the softened butter. Beat the egg whites until firm, add the tablespoon of caster sugar and whisk until stiff. Add a small quantity of the whites to the pistachio mix to soften it, then fold in the rest of the egg whites and pour into the soufflé dishes.

Bake in a hot oven 240°C/ 475°F/ gas mark 9 for 15 minutes or until well risen.

To serve, dust the top with icing sugar and serve with ice cream of your choice.

Serves 4

Mango

Michel Roux’s Vanilla and Mango Soufflés with Passion Fruit Coulis

Ingredients
40g softened butter, to grease dishes
40g caster sugar, to coat dishes
8 medium egg whites
80g caster sugar
1 very ripe mango, about 400g, peeled, stoned and finely diced


For the pastry cream:
350ml milk
70g caster sugar
1 vanilla pod, split lengthways
7 medium egg yolks
50g plain flour

For the passion fruit coulis:
30g caster sugar
juice of two oranges
2 passion fruit, halved

Preparation:
Butter 4 individual 10cm soufflé dishes and coat the insides with the sugar.  To make the coulis, boil the sugar and orange juice until reduced by one third, pour into a bowl and let cool.  Scrape the passion fruit seeds into the cold syrup and set aside.

For the pastry cream, put the milk and 40g sugar in a small pan, scrape in the seeds from the vanilla pods and bring slowly to the boil.  Whisk the egg yolks and remaining sugar in a bowl to a ribbon consistency, then incorporate the flour.  Pour the hot milk on to the yolks, stirring continuously with a whisk.  Return to the pan and whisk over a low heat for 1 minute, then pour into a bowl, cover with cling-film, and cool slighty.

Preheat the over to 200oC/Gas 6 and put a baking sheet inside to heart.  Beat the egg whites to a thick foam, then add the 80g sugar and continue to beat until the form soft peaks.  Fold one-third into the pastry cream using a whisk, then delicately fold in the rest with a large spoon, scattering in the mango as you go.

Divide the mixture between the soufflé dishes, to come level with the rim.  Stand on the hot baking sheet and cook for 8 minutes.  Serve the soufflés as soon as they come out of the oven on warm plates, with the coulis in a sauceboat.  Invite guests to make a small well in the middle of their soufflés with a little spoon, and pour in a little of the coulis.

Serves 4

James Martin

James Martin’s Passion fruit soufflé with passion fruit jelly and ice cream

Ingredients

For the ice cream
400ml/14fl oz milk
8 free-range egg yolks
200g/7oz caster sugar
400ml/14fl oz double cream
8 passion fruit, seeds scooped out


For the jelly
200g/7oz caster sugar
200ml/7fl oz water
6 passion fruit, seeds scooped out
6 gelatine sheets, soaked in cold water until softened

For the soufflé 
25g/1oz butter, softened
4 tbsp caster sugar
4 free-range egg whites
175ml/6fl oz ready-made vanilla custard
4 passion fruit, seeds scooped out
1 chocolate-coated honeycomb bar, crumbled

Preparation:

For the ice cream, bring the milk to the boil in a heavy-based pan.
Remove from the heat immediately.

Place the egg yolks and sugar in a bowl and whisk until pale and fluffy. Pour the warm milk over the egg yolks, whisking well until smooth and well combined. Pour the mixture back into the pan and return to a low heat.

Whisk in the cream and passion fruit seeds. Cook for a further 3-4 minutes, stirring occasionally, until the mixture has thickened enough to coat the back of a wooden spoon. (Do not allow the mixture to boil.)

Remove from the heat and set aside to cool. Once cooled, pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions. Transfer the churned ice cream to a freeze-proof container and chill in the freezer until needed. Take the ice cream out of the freezer about 10 minutes before serving to soften slightly.

For the jelly, place the sugar and water into a saucepan and bring to the boil, stirring until the sugar has dissolved. Reduce the heat to a simmer and cook for 2-3 minutes, or until the mixture has thickened, then stir in the passion fruit seeds. Remove from the heat.

Squeeze out any excess moisture from the soaked gelatine and whisk into the warm sugar mixture until dissolved. Pour the jelly mixture into the prepared baking tray and chill in the fridge for at least 1 hour, or until the jelly has set. Using a 7.5cm/3in round cutter, cut out four circles of jelly. Place onto a tray lined with cling film and place back into the fridge until needed.

Preheat the oven to 200C/400F/Gas 6.

For the soufflé lightly grease 4 large ramekins with the butter, then dust with half the caster sugar.

Whisk the egg whites in a large clean bowl until soft peaks form. Add the remaining caster sugar and whisk until stiff peaks form.

Gently fold in the vanilla custard and passion fruit seeds until just combined. Spoon the mixture gently into the prepared ramekins and place onto a baking tray.

Bake the soufflés in the oven for 10 minutes, or until golden-brown and risen.

Meanwhile, start plating the dessert. Place a jelly round on one side of each serving plate. Top the jelly with some of the crumbled chocolate honeycomb bar, then place a scoop of ice cream on top of the crumble. Remove the risen soufflés from the oven and place alongside the jelly. Dust with icing sugar and serve immediately.

Serves 4

Original BBC Recipe Link

Paul Heathcote

Paul Heathcote’s fool proof hot raspberry soufflé

Ingredients

250g/9oz raspberries
4 eggs, whites only
100g/4oz caster sugar
juice of half a lemon
½ tsp cornflour, lightly dissolved in a few spoonfuls of water


Preparation method


First, evenly butter and sugar ovenproof moulds for the souffles and place in the freezer.

For the coulis, add half of the sugar to the raspberries. Place in a hot pan and cook quickly for 2-3 minutes with a good squeeze of lemon juice.  Liquidise with a hand blender and pass through a sieve to remove the seeds.  Place 2 tsp of coulis in the bottom of the soufflé dishes and thicken the remaining coulis with the moistened cornflour.

For the meringue, ensure the whisk and bowl are free from grease by scalding in boiling water.  Place the egg whites in the bowl and start to whisk.  Gradually add sugar until a smooth soft peak is obtained.  Add a good squeeze of lemon juice at the end.

For the soufflé, take a third of the meringue and whisk into the thickened coulis.  Lightly fold in the remaining two thirds. Do this gently so the air is not knocked out of the mix.  Divide the mix between the dishes.  Smooth the surface of the souffli and trim edges with your thumb.

When ready to bake, space out on a tray and bake in a medium to hot oven (180C/350F/Gas 4) for approximately 10-15 minutes depending on the size and dish.

Dust with icing sugar, place a raspberry on top and serve immediately.

Serves 2

Original BBC Recipe 

Cinnamon

Ollie Fararr’s Iced raspberry soufflé with a cinnamon straw

This is Ollie Fararr’s dish from Master Chef : The Professionals.  This is a no-cook version of a classic soufflé, which is set in the freezer to create an icy sweet treat.


Ingredients
400g/14oz raspberries
150g/5oz caster sugar
250ml/9fl oz water
3 free-range egg whites
50ml/2fl oz double cream
For the cinnamon straws
250g/9oz ready-made puff pastry
1 free-range egg yolk, beaten
3 tbsp caster sugar
1 tbsp ground cinnamon
To serve
Fresh mint sprigs

Preparation method
Wrap a strip of acetate around the outsides of four ramekins and secure with tape. Alternatively use a strip of lightly oiled greaseproof paper.

For the soufflé, reserve 12 raspberries for the garnish and set aside. Place the remaining raspberries into a food processor and blend until smooth. Pass the raspberry purée through a fine sieve into a bowl and set aside.

Place the sugar and water into a pan and gently heat until the sugar has dissolved, then bring to the boil and cook until the temperature of the mixture reaches 115C/239F (check using a digital thermometer).

Meanwhile, whisk the egg whites until soft peaks form when the whisk is removed. Once the sugar has reached the correct temperature, slowly pour the hot sugar syrup into the meringue while whisking continuously. Whisk until all of the sugar has been incorporated and the meringue is smooth and glossy.

Whisk the double cream in a clean bowl until soft peaks form when the whisk is removed. Gently fold the whipped cream into the raspberry purée, then fold in the meringue until just combined. Spoon the mixture into the prepared ramekins, then place into the freezer until set.

Preheat the oven to 180C/350F/Gas 4.

For the cinnamon straws, roll out the puff pastry as thinly as possible, then brush with beaten egg yolk. Mix the sugar and cinnamon together, then sprinkle over the pastry. Cut the pastry into 1cm/½in wide strips, then gently twist each onebefore placing onto a baking sheet.

Bake the cinnamon straws for ten minutes, or until the pastry is golden-brown and puffed up. Remove from the oven and transfer to a wire rack to cool.

To serve, carefully remove the acetate from the outside of the ramekins, place onto a serving plate and arrange two cinnamon straws alongside. Garnish each serving with three fresh raspberries and a sprig of mint.