Frozen lemon-tamarind souffle


West: The Cookbook

  • Yield: 6 Servings


Strawberry Sorbet And Souffle
  • 1½ lbs strawberries (about 2 cups)
  • ¾ cup sugar syrup
  • ½ Lemon juice
  • 2 gelatin leaves
  • ¼ cup water
  • ½ cup sugar
  • 1 Lemon zest
  • 0.33 cup lemon juice
  • 4 eggs, separated
  • ½ tsp lemon reduction
  • 1 Tbsp tamarind puree
  • 4 tsp honey
  • ½ cup whipping cream
  • ½ tsp salt
  • ½ cup strawberry sorbet
Caramel Sauce
  • ¼ cup water
  • 0.66 cup sugar
  • ¼ vanilla bean, split and scraped, but pod reserved
  • 4 tsp unsalted butter
  • ¼ cup whipping cream
Tuiles And Meringue
  • ½ cup unsalted butter
  • 1 cup sugar
  • ½ cup egg whites (about 4 large eggs)
  • 1 tsp vanilla extract
  • 1 cup flour
  • ¼ cup egg whites (about 1½ large eggs)
  • 0.33 cup sugar
  • ½ Lemon zest
How to Make It
  1. Tamarind puree adds a tartness with a slight dried-fruit flavour to this souffle, and it is available at Indian cooking supply stores or specialty food markets.
  2. T his recipe calls for timbale cups, which are drum-shaped metal moulds, available at kitchen supply stores. If you do not have them, ramekins or ring moulds will work just as well.
  3. STRAWBERRY SORBET: In a blender, puree strawberries. Add syrup and lemon juice. Strain mixture through a sieve, then pour into an ice cream machine and process according to the manufacturer's instructions. Freeze for about 12 hours. Scoop onto an ice-cold tray with a small ice cream scoop or a melon-bailer dipped in hot water. Keep in freezer until neede.
  4. SOUFFLE: Dissolve gelatin in water.
  5. In a medium stainless-steel bowl, combine ¼ cup of the sugar, lemon zest, lemon juice, egg yolks, lemon reduction, tamarind puree and honey and whisk over a pot of simmering water until hot and fluffy, about 5 minutes.
  6. Fold in gelatin and water. Cool the mixture to room temperature over an ice bath.
  7. Whip cream to soft peaks and fold into the lemon mixture.
  8. Whip egg whites with salt and the remaining 1,4 cup of sugar until stiff peaks form, and fold into the lemon mixture.
  9. Half fill each of six 5-oz timbale cups or 2½-inch ring moulds with the souffle mixture. Place a 4-tsp portion of sorbet in the centre. Cover with the remaining souffle mix, working quickly so that the sorbet doesn't melt. Freeze immediately.
  10. CARAMEL SAUCE: In a smal I saucepan, bring water and sugar to a boil until sugar is an amber colour, about 10 minutes. Remove from heat. Add vanilla bean (both seeds and pod), butter and cream. Whisk together and allow to cool, then remove and discard the vanilla pod.
  11. TUILES: Preheat the oven to 350°F.
  12. In the bowl of an electric mixer, cream together butter and sugar using the paddle attachment until the mixture is fluffy and pale yellow. Gradually add egg whites and vanilla, occasionally scraping the sides of the bowl to make sure the ingredients are fully incorporated. Add flour, then scrape the sides of the bowl again.
  13. Line a baking sheet with a silicone mat or parchment paper.
  14. Using an offset spatula and a 2Y2-inch round template, spread a thin layer of batter across the template onto the lined baking sheet. Remove the template so that you are left with a round disc of batter. Repeat until you have made twelve tuiles.
  15. Bake in the oven for 5 minutes or until golden brown.
  16. Allow to cool to room temperature. Tuiles may be made in advance and stored in an airtight container for up to 2 weeks.
  17. MERINGUE: Combine egg whites, sugar and lemon zest in a medium stainlesssteel bowl. Place the bowl over a pot of simmering water and whisk the mixture until it is fluffy and hot to the touch, about 3 minutes. Remove from heat and whisk until cool. Transfer meringue to a piping bag with a star tip. The meringue can be made up to 24 hours in advance and stored, in the piping bag, in the refrigerator.

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