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Souffle Rothschild

Serves 4
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Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • . 25g unsalted butter.
  • . 20g plain flour.
  • . 120 ml milk.
  • . 115g caster sugar.
  • . Vanilla paste scant.
  • . 4 x medium eggs at room temperature.
  • . ¼ x tsp crème of tartar.
  • . ½ x cup glace fruit finely chopped (Cherry, Pineapple, Papaya)
  • . ½ x punnet strawberries hulled, rinsed gently dried and halved or left whole if small
  • . 1tbs Grand Marnier.
  • . A little caster sugar or sugar syrup for strawberries.

Equipment

  • You will need four 200ml ramekins for this recipe plus a small saucepan and a stand mixer with the whisk attachment.

Method
 

  1. In your saucepan melt the butter. Use a little of the melted butter to individually grease the insides of the ramekins.
  2. Using just a few grams of the sugar coat the inside of the ramekins. Once done tip out any excess sugar from the ramekins. There should be very little; it can be added back to the rest of the sugar. Keep the ramekins warm.
  3. Separate the eggs into clean bowls.
  4. Turn the heat up on the butter and add the flour. Cook the flour and butter (this is called a roux) for about one minute, before taking the saucepan off the heat.
  5. Whisk in the cold milk to the saucepan. Keep whisking until the liquid has broken down the roux. Return the saucepan to the heat and continue stirring until the liquid thickens. Turn the heat down to a low setting.
  6. Continue stirring as it slowly boils for three minutes. Add the sugar and vanilla. Stir until the sugar dissolves.
  7. Take off heat. Stir in egg yolks, one at a time. Return the saucepan to the heat when the egg yolks have been incorporated. Cook for a further one minute. Take of heat. Let the mix cool to room temperature. This mix is called Crème Patisserie.
  8. Set your oven to 400c
  9. When the Crème Patisserie has cooled drain the Grand Marnier from glace fruit. Pour the Grand Marnier/syrup over the strawberries. Chop the glace fruit into a small dice and add the fruit to the Crème Patisserie. Make sure the fruit is mixed in well.
  10. In your stand mixer place the egg whites. Add the Crème of Tartar to the egg whites. Turn your beater on firstly at a low speed for 30 seconds. This helps
  11. break down the egg white and distribute the Crème of Tartar.
  12. Turn mixer up to a medium speed. You are looking for the egg whites to form a meringue consistency of stiff peaks; it could take a couple of minutes. Avoid over beating.
  13. When the egg white (meringue) is ready, take about one quarter of it and gently stir into the Crème Patisserie before gently folding the rest of the egg white. Mix well.
  14. Finally divide the mix between the ramekins. About three-quarters full or a little more is good, any less would look lead to a less appealing dessert.
  15. Place the individual ramekins in your pre-heated oven. Do not open the oven door again until they are cooked. Cooking time will be a little less than twenty minutes.
  16. Check them after about 12 minutes (through the oven door window). The Soufflés should have risen above the rim of the ramekin.
  17. When ready they should be a golden brown on top.
  18. Serve immediately with the marinated strawberries.