ICED ORANGE & CARDAMOM SOUFFLÉ WITH CITRUS & MINT SALAD
Serves 6-8 140g caster sugar 125ml water 6 cardamom pods, opened 6 egg yolks 450ml cream 1 tsp good-quality vanilla extract 1 tbs honey 60ml Cointreau 1 orange, zest only Icing sugar, to dust
Caramelised orange: 100g caster sugar 50ml water 50ml orange juice 2 oranges, peeled & sliced into 1cm rounds
⅓ FXS PLQW OHDYHV, SLFNHG & ZDVKHG 1 Prepare 6-8 180ml-capacity ramekins by measuring a strip of baking paper to wrap around the outside of each. Secure with a rubber band, allowing paper to sit 2-3cm above top of ramekin. 2 Bring sugar and water to boil in small saucepan over low heat. Add cardamom pods, then simmer until syrup reaches 112°C on sugar thermometer. 3 In mixing bowl, whisk egg yolks until thick and pale. Strain syrup, discard cardamom pods, then gradually drizzle syrup into egg yolks, whisking constantly until combined. Whisk until close to room temperature. 4 Whip cream, vanilla, honey, Cointreau and orange zest until soft peaks form, then fold into chilled egg mixture. Pour soufflé mixture into prepared moulds to top of paper collar and place in freezer to set overnight. 5 For caramelised orange, add sugar to small saucepan with 50ml water. Stir on low heat to dissolve, then increase heat (without stirring) till golden brown. Remove from heat, add orange juice, stir to combine, then pour over orange slices, allowing to cool. Refrigerate until ready to use. 6 Remove soufflés from freezer 10 mins before serving. Remove baking paper, clean outside of ramekins if necessary. Dust soufflé with icing sugar, divide oranges on serving plates and scatter with mint.
Wine match: 2010 Chapoutier Muscat de Beaumes de Venise ($24)