Strawberry and kalamanzi souffle, by Eric Foret

02 July 2010
Strawberry and kalamanzi souffle, by Eric Foret

This recipe was contributed by Eric Foret, head pastry chef at Whatley Manor in Wiltshire and a 2010 Acorn Award winner.

(Serves eight)
Strawberry sorbet

• 335g strawberry purée
• 140g sugar
• 200g water
• 15ml lemon juice

Kalamanzi crème patisserie

• 50g caster sugar
• 3 egg yolks
• 15g cornflour
15g self-raising flour
• 125ml kalamanzi purée
• 125ml milk

Strawberry compote

• 800g strawberries

Strawberry and kalamanzi soufflé

• 200g soft butter for the soufflé moulds
• 375g egg whites
• 200g caster sugar
• 100g kalamanzi crème patisserie
• 200g strawberry compote


Strawberry sorbet

Warm the strawberry purée and sugar in a saucepan until all of the sugar has dissolved. Add the water and the lemon juice, mix well. Pour into an ice-cream machine and churn. Pour the mixture into a suitable container and store in the freezer until ready to use.

Kalamanzi crème patisserie

Whisk the caster sugar and egg yolks together. Add the cornflour and self-raising flour and continue to whisk until smooth. In a pan, heat up the kalamanzi purée and the milk and bring the mixture to the boil. Pour the hot mixture onto the flour mix and the egg yolks. Mix until smooth. Pour the mixture back into the pan and bring to the boil, whisking continuously for two minutes.

Strawberry compote

Cut the strawberries in half and place in a saucepan. Gently cook over the heat until all liquid has evaporated and a thick paste is formed. Cool the mixture and put aside until ready to use.

Strawberry and kalamanzi soufflé

Grease eight ramekins with the soft butter and refrigerate until ready to use. Whisk the egg whites with a pinch of sugar to form a medium to firm peak. Gradually add the rest of the sugar and continue to whisk until the sugar has dissolved and a firm peak has formed.

Remove the kalamanzi crème patisserie from the fridge. In a large bowl, whisk the kalamanzi crème patisserie until smooth and then add the strawberry compote. Mix together to form a smooth paste.

Whisk a small amount of the whipped meringue into the kalamanzi crème patisserie to soften the mixture. Fold the remaining meringue into the softened mixture and continue to fold gently until the ingredients come together.

Take the soufflé ramekins from the fridge. Fill up to the top of each ramekin with the soufflé mixture and scrape off the excess with a spatula. Run your thumb around the lip of each ramekin and cook the soufflés in an oven at 180e_SDgrC for approximately 11 minutes.

To serve

To finish the dish, serve a quenelle of strawberry sorbet alongside the soufflé.

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