Soufflé
Eh!

raspberry / whisky / oats

 

Junk’s Jam:

Serves 2

Hey!

So you are here to make a Soufflé eh? Bet you’re thinking "I thought this was a junk food recipe site, what the fuck has soufflé got to do with it?” Well we’re stumped. We don’t think it’s very junky either but Jade is as wet as an otter for this little fucker.

It’s a tasty wee treat and it’s 100% not good for you, but a bit fine dining. However, it’s pretty easy to make. So go for it and you can impress you date, mate, mum or cat. Whatever tickles your pickle.

Equipment…

>2 or 4 Ramekins (Depending on the size)
>Decent Pastry Brush
>Large Glass Bowl
>Small Palette Knife

The Recipe

Stage #1
>the PREP

Le Ramekins

50g Unsalted Butter
(Room Temperature)
Caster Sugar

  • Using your Pastry Brush. Paint the base and side of the Ramekins in an up-words motion so that everything is going in a straight line.

  • Refrigerate for 5 minutes and then repeat.

  • Fill the Ramekins with Caster Sugar to cover the sides and turn out. Leave a little amount of Caster Sugar embedded in the Butter.

 
 

The Base

450g Raspberry Puree
50g Chambord
125g Caster Sugar
25g Water
25g Cornflour

  • Place the Raspberry Puree & Chamboard into a pot and cook on high until reduced by 3/4’s.

  • Add the Sugar & Water into a pot and bring up to the boil. You are going to take this to ‘Soft Ball Stage’ which if using a Thermometer is about 115ºc.

  • Pour the Sugar into the Raspberry Puree and stir through.

  • Add a little bit of Water to the Cornflour to make a paste. Pour the Paste into the rest of the mix in the pot and whisk through until it is thick.

  • Remove from the heat and leave to cool.

 
 

French Meringue

100g Egg White
180g Caster Sugar

  • Got your arms ready? Good GO!

  • Whisk the Egg Whites like you have got a free house for a week and nobody but the dog will be watching.

  • When the Whites are doubled and thick start adding in the Sugar, keep whisking until glossy and shiny. It should be thick enough that it will not leave the bowl when turned upside down.

 
 

Make Da’ Soufflé

180g The Base
150g French Meringue

  • Get a and add in the Soufflé Base. Fuck it up a little bit with a whisk until smooth. Add in 40g of Meringue and beat through.

  • Gently add the other 110g of Meringue and very gently fold it through the excess mix.

  • Place a generous amount into each of the Ramekins and give a small tap to the bottom. Use a Small Palette Knife & level-off the mixture.

  • Using the tip of your thumb run it around the outskirt of the Ramekin giving your Soufflé a nice wee hat type thing.

  • Place in the fridge until you’re ready to cook.

 
 

Whisky Cream

300g Double Cream
100g Caster Sugar
45g Rolled Oats
30g 12yr Bourbon Cask Balvenie Whisky

  • Toast off the Oats in the oven at 180ºc for 15 minutes.

  • Place the Cream into a bowl and start whisking. Add in the Sugar and keep whisking until the Cream thickens.

  • Once thick, add in the Whisky & Oats - gently fold through.

  • Smashing!

 
 

Garnish

Freeze Dried Raspberries
Toasted Oats

Stage #2
>Cook it baby!

 

  • Pre-heat your oven to 200ºC

  • Place the Soufflé onto an oven tray and bake in the centre of the oven for 12 minutes.

Stage #3
>Assemble

 

  • Dust the Soufflé with Icing Sugar & Raspberry Powder.

  • Serve the Whisky Cream on the side with a sprinkling of the Freeze Dried Raspberries & Oats.