ICED OR­ANGE & CAR­DAMOM SOUF­FLÉ WITH CIT­RUS & MINT SALAD

The Courier-Mail - QWeekend - - FOOD -

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)

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