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Receta Caramel Souffle Orange And Prunes In Armagnac Clotted Cre

by Global Cookbook

Ingredientes

250 ml Lowfat milk, (1/2 pint) 1 x Vanilla pod, split and scraped 4 x Egg yolks 50 gm Caster sugar, (2oz) 15 gm Plain flour, (1/2oz) 10 gm Corn flour, (1/4oz) 20 gm Soft butter, (3/4oz)

50 gm Caster sugar, (2oz) 150 gm Caster sugar, (5z) 100 gm Pastry cream, (4oz) 4 x Egg whites 1/4 x Lemon, juice of 200 gm Prunes, plummed in 4 tbsp of Armagnac (7oz) Zest and segments of 2 oranges 4 Tbsp. Clotted cream to serve

Direcciones

1. Preheat the oven to 190 C/375 F/gas mark 5.
2. Bring the lowfat milk to the boil with the vanilla pod. Set aside. Cream together the egg yolks and sugar, then whisk in the flour and cornflour. Pour approx one third of the warm lowfat milk onto the egg, sugar and flour mix and whisk till well blended. Add in the remaining lowfat milk then return to the stove and bring to the boil whisking continously. Transfer to a bowl and cover with clingfilm till needed.
3. Brush inside of the moulds with the softened butter then sprinkle with the caster sugar and turn the mould to coat proportionately and shake off the excess. Hot the pastry ceam slightly and set aside.
4. Make a very dark caramel with the 150g of caster sugar, then whisk half of this quickly into the pastry cream. Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mix. Gently fold the remainder of the egg white into this then fill the moulds.
5. Smooth off the top with a palette knife then using your thumb and forefinger, make a slight rim between the souffle and the side of the mould. Bake the souffle for 8-10 min in the preheated oven and serve immediately with the oranges and prunes on the side.

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