vanilla-souffle

Vanilla Soufflé with Passion Fruit Ginger Preserve

Ingredients

4 large eggs, separated
1 1⁄4 cup (300ml) milk
5 tbsp (50g) flour
10ml  Akaka Falls Farm Passion Fruit Ginger Preserve
3 tbsp (45g) sugar, for egg yolks
2 tsp (10g) vanilla extract
1/4 tsp (1g) salt
3 tbsp (45g) sugar, for egg whites

 

Preheat oven to 375 F (190C). Place a baking sheet on the middle rack
in the oven. Grease with butter 4 ramekins of 8 oz (230ml) capacity
using a brush and making upward strokes (seems this step help the
souffle rise evenly). Coat the bottom and sides with sugar. Discard
excess sugar.
Separate whites from yolks and set aside until ready to use.
In a medium saucepan bring milk to a simmer.
In another saucepan mix yolks with 3 tbsp sugar until slightly pale. Add
flour and whisk to combine. Pour about a third of the hot milk over the
egg yolk mixture to temper the yolks. Add the rest of the milk and the
Passion Fruit Ginger Preserve  return to heat. Bring to a boil, stirring
continuously; cook 1-2 minutes more or until thickened.
Remove from heat and stir in vanilla extract. Transfer mixture to a larger
bowl and let cool slightly.
In a separate bowl whip whites with a pinch of salt until foamy.
Gradually add remaining 3 tbsp of sugar and continue whipping until
stiff peaks form. Gradually fold the whipped whites into the yolk mixture.
Divide mixture evenly into the prepared ramekins. Place the ramekins
onto the preheated baking sheet and bake for 25-30 minute until golden
and puffed.
Dust with powdered sugar and serve immediately

Recipe by Charbel Aoun

chef-charbel-aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin, Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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