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Gooseberry Souffle

chef.alexande's picture
Ingredients
  Eggs 4 Large, separated
  Caster sugar 4 Ounce
  Frozen unsweetened gooseberry puree 1⁄2 Pint, thawed
  Water 1 Cup (16 tbs)
  Orange liqueur 1 Tablespoon
  Gelatin 1⁄2 Ounce, powdered
  Green color 1 Teaspoon
  Single cream 3⁄4 Pint
  Double cream 3⁄4 Pint
  Gooseberries/Ratafias soaked in orange juice and orange liqueur 1 Cup (16 tbs), poached
  Whipped cream 1 Tablespoon
Directions

GETTING READY
1. Take a 7" souffle tin, tie a ppaper collar to it and place a one pound jam jar in its centre

MAKING
2. Place a bowl on a pan of hot water and whisk egg yolks and sugar in the bowl until thick
3. To This, add the gooseberry syrup and whisk some more until it thickens again; remove it from the pan of hot water
4. In the same pan of hot water, place a small basin and add two tablespoons of water and the liqueur and sprinkle some gelatin on it
5. Stir till the gelatine dissolves and then add it to the puree mixture along with some drops of green food colouring; cool this mixture, whisking once in a while
6. Whisk together the creams in another large bowl until they too turn thick and then whisk in egg whites into it
7. Fold both these into the gooseberry mixture, turn into the prepared dish and leave to set

SERVING
8. Pour a bit of warm water into the jam jar so that it comes out easily
9. Into this cavity, add in the drained, sweetened poached fruits or ratafias soaked in orange juice and orange liqueur
10. Remove the paper band with a warm knife and top with whipped cream

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Dissolved
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Gooseberry
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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