Creating a new dish is hard but to create a dish that will amaze people is a sensation that I felt when I thought of this dish. Taking a book from other chefs and creating something new and innovating. For a start, it took me 3 days to research the best batter for making pancakes and changing the method of separating them to get a more airy and fluffy mix.
A new twist to two original French classics.
Don’t put everything together as the mix will not rise.
To get the perfect finish. (3cm ring) takes 2 minutes to cook.
To garnish you can take your fruits and poach them into the blood orange to get a depth of flavour.
Winter warmer.
Ritch aroma of cinnamon, nutmeg and blood oranges smell like a winter wonderland where you can drift off to another world.
Ingredients
Soufflé Batter
27g Self-raising flour (sieved)
2g Baking powder (sieved)
15g Greek-style yoghurt
24g Sugar
2 Egg whites (chilled)
2 Egg yolks (chilled)
Half of Blood orange zest
Blood Orange Sauce
Another half of the Blood orange zest
Juice of Blood orange
3tbsp of Caster sugar
1/8 of Cinnamon powder
Pinch of nutmeg
Dash of orange liquor
34g of Unsalted butter
Method
To start off we need to make the blood orange sauce which you will take 3 tbsp of caster sugar, butter, half of the zest of the orange, 1/8 of cinnamon powder, a pinch of nutmeg into a pan. Boil the sauce until syrup consistency. Leave to one side.
For the soufflé batter, you will mix into a mixing bowl all the dry ingredients: together until thoroughly combined. Add the egg yolk, the yoghurt and a ½ a tsp of vanilla bean paste/ extract until comply incorporated. Leave to one side. Using an electric hand whisk mix until stiff peaks forms.
Then fold your whites into the yolk mix. Gradually add the white into the yolk bit by bit until all is mixed in. You must use this batter imminently before the batter de flats. In a hot pan add a bit of oil not too much spread it around as well as an oil 3cm pastry ring (oil the inside and a bit of the top of the ring to prevent it from sticking.
Pour your soufflé batter into your ring pour until half full as the batter will double in size. Make sure you cove your pan with a tightly fitting lid so the steam can cook the batter. Cook for 2 minutes on each side.
Remove from the pan and place into your sauce and base your Soufflé into the sauce. Now to plate up place your Soufflé into the middle of the plate, next, pour your blood orange syrup sauce. Next, add a dash of your orange liquor. Now to light it up with a blowtorch flambé the sauce.
Bon Appétit!
