Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Photo supplied.
No7 Balmac's twice-baked raspberry souffle
Makes 6
Ingredients
125g fresh or frozen raspberries
1 egg yolk
1 whole egg
3 large egg whites
100g sugar
15g flour
10g cornflour
200g milk
Method
Preheat oven to 190degC.
Grease six medium-sized ramekins and place a round piece of baking paper on the base of the mould. Place the moulds in a high-sided ovenproof tray.
Puree the berries and pass through a fine sieve to remove seeds.
Place the puree, milk and 40g of sugar in a pot and bring to the boil.
Place yolks, egg and another 40g of sugar in a bowl and whisk until creamy.
Sift in flour and cornflour and stir until smooth.
Pour in the boiled liquid, whisking vigorously until combined, and strain back into the pot.
Continuously stir until bubbling, and cook gently for 3 minutes.
Pour out into a large bowl, and allow to cool.
Take three large egg whites and whisk firm with remaining 20g of sugar.
Fold the whites into the custard in thirds, until you have a smooth creamy mixture.
Spoon into ramekins, smoothing the top.
Grease a piece of foil. Pour hot water into the tray to come halfway up the ramekins.
Cover the tray tightly with foil.
Bake for 20 minutes, remove from oven and allow to cool slowly.
When ready to serve, turn out the souffle into your bowl.
Spoon over a tablespoon of cream, and bake in a hot oven for 10 minutes or just until the souffle begins to grow.
Serve immediately with fresh berries or a raspberry compote.
Recipe provided by No7 Balmac, Dunedin.
Recipe requested by Annabel Cooper, Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
