Skinny Roux’s recipe from the latest “Food & Drink”. Proper souffle, I thought, when I was watching him making it, with creme patissiere and stuff, I had to have a go at it.<\/p>\n
Hours earlier I made a simple bramley apple puree, just 1 chopped apple with some sugar, cinnamon and a splash of lemon juice, cooled and blitzed into smoothness. Then the coulis, simple again, frozen berries cooked off, sweetened to taste\u00a0 and passed through a fine sieve.<\/p>\n
From there I could warm the oven to 200 degrees with a baking tray as well, to give the beauties a kick of heat from the start.<\/p>\n
For the creme pat I used 100 ml of milk, which I heated up with some sugar and vanilla paste. I whipped 2 egg yolks with 2 tsp of sugar, then stirred in about 12 g of flour, added the hot milk, whisked and returned onto the heat. It all thickened nicely and went outside onto the cold to cool quickly. I then folded in a fat spoon of apple puree. Next, 2 egg whites beaten up with 2 more tsps of sugar, a third of it briskly mixed into the creme pat, then the rest of it, gently, in order to keep as much air as possible.<\/p>\n
This lovingly prepared mixture went into 3 ramekins, buttered\u00a0 upwards, to encourage the souffles rising and dusted with sugar. And into the oven for 8-10 minutes.<\/p>\n
The sink full of dishes was worth it. When they rose nicely in the oven I was jumping up and down, mistake, when 7 months pregnant, heheh, but hey. Good, goooooood dessert. \ud83d\ude42<\/p>","protected":false},"excerpt":{"rendered":"
Skinny Roux’s recipe from the latest “Food & Drink”. Proper souffle, I thought, when I was watching him making it, with creme patissiere and stuff, I had to have a go at it. Hours earlier I made a simple bramley apple puree, just 1 chopped apple with some sugar, cinnamon and a splash of lemon … Continue reading Bramley apple souffle with berry coulis.<\/span>