Soufflé verveine / bloedsinaasappel / duindoorn

Soufflé

verveine / bloedsinaasappel / duindoorn

Ingrediënten

 

Voor de soufflé    

* 1 l. melk met daarin verveine

* 12 stuks ei

* 225 g. suiker

* 150 g. bloem, gezeefd!

 

* 200 g. eiwit

* 50 g. suiker

 

Voor de bloedsinaasappel

* bloedsinaasappel

* rasp van de sinaasappels

* geleisuiker  volgens recept gewicht

 

Voor de sorbet

* sorbetijs massa

 

Bereidingen

 

De soufflé

Breng de melk met de verveine aan de kook. Klop ondertussen de eidooiers samen met de suiker wit. Klop de gezeefde bloem erdoor. Voeg de kokende melk toe en meng. Doe terug in een schone pan en laat het 1 keer ‘bluppen’.

 

De soufflébakjes invetten met gesmolten boter en daarna met suiker of gemalen hazelnoten goed bedekken.

 

De eiwitten opkloppen en langzaam de suiker toevoegen. Klop tot stevige pieken. Meng 2 delen eiwit met 1 deel soufflémassa. Bak af op 190 graden Celsius, 8-10 minuten.

 

De bloedsinaasappel 

Rasp de schil van 3 sinaasappelen. Snijd de rest van de sinaasappelen uit. Vang al het vruchtvlees en sap op in een pan. Voeg de rasp toe en weeg het geheel. Voeg de geleisuiker naar verhouding toe. Breng het geheel aan de kook en laat afkoelen.

 

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Verbena and blood orange soufflé

Recipe learned at the 010Boter cooking club on Saturday 28th of January 2023. It has only 2

very specific ingredients (Verbena and blood oranges), but requires a fairly technical

preparation. It details the preparation of 3 different elements:

● A verbena flavoured soufflé

● A blood orange jam

● Chocolate crumble

The recipe tried on that evening included a prune ice-cream home made by Chef Gilbert, but

the recipe is not included. That element of the dish can however easily be swapped for some

other flavour.

One challenge of this recipe is that it uses much more egg-whites than egg-yolks. So a large

part of the soufflé batter won’t be used directly. With the ingredients listed below, there will

be too much batter, but the right amount of egg-whites.

Ingredients - For 12

Soufflé - base preparation

● 1 plan of citrus-verveine

● 1l of milk

● 12 eggs

● 225g sugar

● 150g flour sifted

Soufflé - Egg whites

● 200g egg-whites

● 50g sugar

Blood orange jam

● 12 blood-oranges

● Zest of 3 of the oranges

● Jelly sugar (Weight will be equal to that of the oranges after prep)

Chocolate crumbs

● Sugar / Flour / Butter in crumble proportion

● Cacao powder

Preparation

Soufflé - base preparation

1. Bring the milk to a boil, with the verbena in it to infuse (Simply pluck leaves from the

verbena plant and put them in the milk). Once boiled, let it cool down as is.

2. Separate egg-yolks and whites.

3. Beat the egg-yolks for 5 minutes on high speed with the sugar, until the mix becomes

much whiter and forms a light foamy emulsion. Then add the flour progressively while

keeping the mixer to a high speed, until the batter is completely smooth.

4. Bring the milk back to almost 100°C, then sieve it to prevent the verbena leaves going

into the mix. Pour the milk progressively into the batter, always keeping the mixer

going, until the batter is a supple liquid.

5. Pour the batter into a clean and large saucepan. Cook the batter and let it thicken

(The flour cooks with the milk), always turning energetically with a whip to keep the

preparation smooth. There mustn't be any clumps.

6. Once the batter has blubbed once, pour in a box, and cover with cling wrap to prevent

the formation of a skin at the surface. Reserve as is.

7. Line 12 ramekins with melted butter, then cover the walls of the ramekin with sugar or

crushed nuts or almonds. The bottom of the ramekin does not need to be covered.

This is because the sides of the soufflé will need to rise freely, whilst the bottom

needs to stay attached.

Blood-orange jam

1. Finely zest 3 of the oranges.

2. Peel the oranges, then harvest the wedges, by slicing precisely along the white

membrane that separates each one of them. Store in a bucket, making sure to collect

all juice flowing from the operation as well.

3. Press the leftover skins above the bucket to ensure that all the juice is extracted.

Then discard. Add the zest with the wedges to strengthen the taste. Weigh the oranges

and add jam sugar in equal proportion.

4. Bring the orange and sugar mix to a boil, let cool down as is, reserve.

Chocolate crumbs

1. Mix 100g sugar, 100g butter, 150g flour and 50g cocoa powder (I did not get precise

proportion from chef Gilbert. The mix flour/cocoa can vary for stronger or lighter

taste I suppose …).

2. Cook at 180°C until firm. Let cool, and reserve in a tupperware.

The next steps of this recipe will take place shortly before serving.

Soufflé - Egg whites and cooking

3. Preheat the oven at 190°C (Fan assisted setting for even heat distribution).

4. Beat the egg-whites. As they whiten, slowly incorporate the sugar. Beat to firm peaks.

5. Mix the soufflé batter with egg whites in proportion of 1 third batter and 2 third egg

whites (Weight). The egg white mix can be incorporated with a spoon. At the

beginning simply stir to mix without looking to cover the whites with the batter which

is relatively thick. As the mix becomes more fluid, incorporate the rest of the whites

more carefully to not break them.

6. Fill each ramekin with the soufflé preparation. Make sure that each ramekin is filled

flat (Use a pancake spatula to level the preparation). Then go around the inside of the

ramekin edge with a finger creating a mini moat in the preparation and a crown on top

of the soufflé.

7. Cook at 190°C for 8 to 10 minutes, until the crowns become lightly golden. The

soufflés will rise 3-5 cm in the oven. Ensure there is enough space above the ramekin.

Plating

1. In long plates, simply put the ramekin at one end. Make an incision with a knife on the

top, at the centre of the crown, and pour a spoon of blood orange jam in it.

2. At the other end of the plate, put a spoon of chocolate crumbs, add on top a spoon of

ice cream or sorbet of choice, then a spoon of warm blood-orange jam.