Orange Souffle

Orange souffle

Ingredients:

1. 11/2 corn flour
2. 7 eggs, seperated
3. 1/2 ltr milk
4. 33/4 th tsp gelatin
5. 10 tbsp fine sugar
6. 125-250 ml whipped cream
7. 5 oranges

Method:

1. Squeeze juice of four oranges and and separate pulp of one.Boil and cool milk. Mix cornflour and egg yolks into a smooth paste.Add the past and juice to the milk. ix and cook on medium heat, Stirring until smooth and thick. Soak gelatin powder 3-4 tbsp in tepid water. Dissolve over medium heat and add to orange custard. Mix well and cool.
2. Beat the egg whites until stiff peaks and hold. Sprinkle 1 tbsp of sugar at a time beating all until all sugar has been consumed. Carefully and gently fold eggs whites into the custard.
3. Put half of the milk and juice mixture into a bowl, add half of the whipped cream and fold orange segments into the mixture. Add the rest of the mixture. Decorate with piped cream round the edges of bowl. Make flowers of the orange segments, add coktail cherries to give colour.
4. Refrigerate immediately for 6 to 8 hours or overnight.
5. To obtain orange segments: with a sharp knife cut white pith from oranges; cut along both sides of each dividing membrane and lift out segments from centre.

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Chocolate souffle

Chocolate souffle

Absolutely Delicious..!!

Loosely translated, soufflé means “full of air.” That doesn’t sound so difficult, does it? In the food world, one of the best ways to get a dish “full of air” is to fold in whipped egg whites, or unsweetened meringue, into it. A classic soufflé has two main components: a starch-thickened egg yolk-rich base, and whipped egg whites.

In the case of this chocolate soufflé, the base is flavored with bittersweet chocolate, coffee, and vanilla. Without the addition of the whipped egg whites, you’d have a rich chocolate pudding. But, fold in the whipped egg whites, and something amazing happens.

All those small little bubbles you beat into the whites expand in the heat of the oven, et voila: what would have been a thick, rich, dense pudding turns into a light, ethereal, melt-in-your-mouth soufflé.

Ingredients:

1. 3 tablespoons all purpose flour
2. 3 tablespoons unsalted butter
3. ½-1 teaspoon salt, to taste
4. 1 1/2 cups milk
5. 12 oz bittersweet baking chocolate, coarsely chopped
6. 1/2 cup brewed strong coffee
7. 1 teaspoon vanilla extract
8. 1/2 cup granulated sugar, divided
9. 5 egg yolks
10. 7 egg whites
11. Confectioners sugar

Pre-Preparation:

• Get all the ingredients together and prepare the coffee, make sure the chocolate is chopped.

           Make the base and chill up to a day before.

• Preheat oven to 375ºF.

          Coat the inside of the baking dish with butter and sugar.

Method:

1. Melt butter in a sauce pot over medium heat, whisk in flour, salt and then milk and cook until it comes to a boil for a few seconds and thickens. What you have just made is a very basic béchamel sauce.
2. Off the heat, stir in chocolate and stir constantly until it's melted. Add coffee, vanilla, and ¼ cup of sugar, whisking until smooth. One at a time, add the egg yolks while whisking constantly. With the addition of these ingredients, you have just made chocolate pastry cream, or chocolate pudding.
3. Cool, cover and chill the base for at least four hours and up to a day ahead.
4. About an hour before you want to serve the soufflé, butter a 2-2 1/2 quart soufflé dish or straight-sided baking dish. Add about 2-3 Tablespoons of granulated sugar, and then tap and rotate the dish to cover the bottom and sides with sugar.
5. In a perfectly clean and dry bowl, whisk the egg whites to soft peaks, and gradually whisk in the remaining ¼ cup of sugar. Continue to whisk until the peaks are stiff and glossy.
6. Stir ¼ of the whites into the soufflé base to lighten it. Then, thoroughly but gently fold in the rest of the whites.
7. Fill the soufflé dish all the way to the top. If you’d like, run your thumb around the top inside of the soufflé dish to clean off the rim. Some chefs say this helps the soufflé to rise more evenly.
8. Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish and/or the top of the soufflé is golden brown. Dust with confectioners sugar and serve immediately because the soufflé will deflate in less than two minutes.
9. For individual soufflés, butter and sugar individual ramekins and bake for about 20 minutes, or until well risen.

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Bomb Alaska

The Baked Alaska, a cake with a hot coating over a cold core and options for dramatic effects, has all the makings of a sure-fire hit at any festivity. While similar combinations of frozen cream and cake were well-known in 19th century Europe, the particular preparation that came to be known as Baked Alaska established itself as a popular gourmet dish in the 1950s. For a dessert that's such a crowd-pleaser, it's surprisingly easy to make and I have the pleasure of sharing with you a variation called Bombe Alaska, which is certain to send the sparks flying.

Ingredients:

• Caster sugar 250 gram
• Egg white - 5 no.
• Vanilla sponge one sheet (1-inch thick)
• Chocolate ice cream 300 ml
• Strawberry ice cream 300 ml
• Vanilla ice cream 300 ml
• Icing sugar 30 gm
• Sweet sherry 30 ml
• Cognac 60 ml

Method:

1. Line a deep oval pie dish with foil. Spread the slightly softened ice cream in 1.5-inch layers, with chocolate at the bottom, topped with vanilla and then strawberry. Keep the pie dish in the freezer for at least four hours.
2. Beat egg whites in bowl until they rise and are foamy.
3. Gradually add caster sugar to the egg white, continuing to beat until the meringue forms stiff peaks.
4. Cut the vanilla sponge sheet in the shape of the pie dish base, wider by only one-inch all round.
5. Place sponge on an oval platter and sprinkle with the sweet sherry.
6. Remove the now frozen solid ice cream 'brick' from the pie dish and discard the foil.
7. Place in the centre of the vanilla sponge and cover on top and side with the meringue mixture.
8. Place the dish in a preheated oven at 250 deg C for a few minutes till the meringue takes on a golden hue.
9. Sprinkle icing sugar on top and bring immediately to the dinning table and dim the lights in the room.
10. Flame by heating the cognac in a long handle spoon over a flame and then pour the flaming brandy for a stunning celebratory effect.

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