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Friday, September 2, 2011

Soft Egg Pillow

@ Sin Ming Bakery / Cookhouse / Whatever

When you hear the word ‘soufflé’, one other word immediately comes to mind ‘difficult’, doing just enough to ensure you’ve got all the air in the mixture, then ensuring you’ve got the right temperature and cooking time to make sure that the soufflé cooks thoroughly and that it rises!

Reach for the sky!
After two previous failed attempts at making this (to my standard anyways) I watched a “master class” episode where chef Gary Meghian demonstrated and cooked his rendition of a rhubarb and blackberry crumble soufflé. I’ve adopted the basic recipe here (you can download the original from the Australian MasterChef website).
  • 150g caster sugar,plus extra for sprinkling
  • 150g fresh or thawed frozen blackberries
  • 150g fresh or thawed frozen strawberries
  • ½ lemon, zest finely grated
  • 1 table spoon corn flour mixed with
  • 1 tea spoon water
  • 4 egg whites
  1. Pre heat oven to 180°C
  2. Place strawberries in a saucepan with 75g of the caster sugar and ¼ cup water. Cover and place over medium heat and cook for 5-10 minutes until softened
  3. Add blackberries and lemon zest and cook, uncovered, for 5 minutes until softened
  4. Add ½ of the corn flour mixture and stir for 3-4 minutes until thickened, then cook for a further minute to cook out the corn flour
  5. Set aside in a bowl to cool to room temperature for at least 5 minutes
  6. Grease  soufflé moulds with remaining butter that has been slightly softened. Butter base and sides with a pastry brush
  7. Refrigerate for 5 minutes to set the butter, then repeat the process- for the second buttering, be a bit more generous with the butter. Sprinkle sugar into each mould and roll ramekin
  8. Place egg whites in a large, clean, dry bowl with 1 tablespoon of the remaining sugar and beat with a hand beater on high until soft peaks
  9. Gradually sprinkle in the remaining sugar and beat for about30seconds- 1 minute until you have shiny, soft peaks
  10. Mix an equal amount of beaten egg white with cooled fruit puree until combined, then add the same amount of egg white again and fold through gently, turning the bowl, then lifting and folding the mixture to keep as much air in the mixture as possible
  11. Spoon into buttered, sugared moulds until the moulds are full, then run your thumb around the very inside of the rim so you have a clean rim
  12. Bake for6-7 minutes until risen about 2-3cm above the rim
Bon Appétit – Sidney

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