| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ready stead, Emp |
1 |
servings |
INGREDIENTS
| 110 |
g |
Caster sugar |
| 25 |
g |
Butter |
| 2 |
tb |
Flour |
| 4 |
fl |
Milk |
| 2 |
tb |
Drambuie |
| 3 |
|
Egg yolks |
| 3 |
|
Egg whites whipped with 2 tbsp caster |
|
|
; sugar until the mix forms soft peaks |
| 4 |
|
Nectarines; peeled and divided |
|
|
; into segments |
| 2 |
tb |
Caster sugar |
| 4 |
fl |
Water |
| 1 |
|
Vanilla pod |
INSTRUCTIONS
FOR THE CARAMEL BASKET
FOR THE SOUFFLE
1 Preheat the oven to 220c/425f. Place the 110g sugar into a frying pan and
allow to form into a caramel. Set aside to cool a little.
2 Melt the butter and stir in the flour. Pour in the milk, stirring
continuously until you have a thick sauce.
3 Add 1 tbsp Drambuie and the egg yolks, stir well and set aside. Butter
and sugar 4 x 120ml individual ramekins, chop a few segments of nectarine
and place at the bottom.
4 Fold the egg whites into the white sauce, pour into the ramekins, and
bake in the oven for 10-12 minutes.
5 Place the remaining fruit in a saucepan with 2 tbsp caster sugar, 4fl oz
water and the vanilla pod. Allow to simmer for 8-10 minutes.
6 Oil the underside of a large bowl. When the caramel is the consistency of
runny honey, drizzle it in across the bowl criss-cross fashion using a
metal spoon, to make a basket.
7 Serve the souffles hot with the poached fruit and caramel basket.
Converted by MC_Buster.
Per serving: 866 Calories (kcal); 42g Total Fat; (45% calories from fat);
19g Protein; 94g Carbohydrate; 709mg Cholesterol; 292mg Sodium Food
Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fruit; 7 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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“Neutrality helps the oppressor, never the victim.”