Pome­gran­ate souf­flé with rose and rasp­berry cream

Friday - - Leisure Food -

Prep time: 15 mins

(serves 4) Cook­ing time: 10 mins In­gre­di­ents For the rose and rasp­berry cream: 150g rasp­ber­ries 120g dou­ble cream 20g caster su­gar, or to taste 2 tsp rose wa­ter, or to taste For the souf­flés: 200ml pure pome­gran­ate juice 2 tsp corn­flour 30g caster su­gar, plus 1 1/2 tbsp more for the meringue, plus more for the ramekins un­salted but­ter, soft­ened, for the ramekins egg whites

2 Method 1. To pre­pare the rose and rasp­berry cream, mash 50g of the berries and push through a ny­lon sieve. Stir into the cream with the su­gar and rose wa­ter. Fold in the whole rasp­ber­ries, taste and ad­just the su­gar and rose wa­ter to taste. To make the souf­flé, whisk 25ml of the pome­gran­ate juice into the corn­flour. Keep aside. Bring the re­main­ing juice to a boil and re­duce to 125ml, about








9. four min­utes. (Don’t worry if it slightly over-re­duces). Add 30g of su­gar over the heat and, once it has dis­solved, whisk in the corn­flour slurry (it will thicken al­most im­me­di­ately). Re­turn to a boil, whisk­ing all the while, then boil for 60-90 sec­onds. Scrape into a con­tainer you can blend in (I use the same mea­sur­ing jug and my stick blender). Set aside to cool. But­ter the ramekins well and dust with su­gar, turn­ing the ramekins around so they are all well coated and tap­ping out the ex­cess. Pre­heat the oven to 180°C. Whisk egg whites un­til they reach soft peaks, sprin­kle in the ex­tra 1 1/2 tbsp su­gar and con­tinue whisk­ing un­til the meringue is glossy and firm. Blend the pome­gran­ate mix­ture un­til smooth once more. Place in a large bowl and whisk in around one-quar­ter of the meringue. Then, us­ing a large spoon, care­fully fold in the rest of the meringue, try­ing to keep the light­ness as you in­cor­po­rate all the lit­tle lumps. Do not over-mix. Spoon equally into four ramekins (150g each) and flat­ten the tops with a pal­ette knife. Run the tip of your thumb around the in­ner rim of the ramekins and place on the mid­dle shelf of the oven. Bake for eight to nine min­utes, or un­til well risen and slightly golden on top. Serve im­me­di­ately with the rose and rasp­berry cream. Recipe from In­dian Veg­e­tar­ian Feast pub­lished by Quadrille

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