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Monday, December 6, 2010

Orange and Lemongrass Souffle

Orange and Lemongrass Souffle

Yeah, finally I gotten the ramekins that I am looking to buy for long long time. Maybe some of you will wonder why so difficult for me to buy the ramekins, this is because where i living now is only a small town, and i can only get those basic baking tools and equipments.

Orange and Lemongrass Souffle

When I first see Shirley (kokken69) tried Ellie (Almost Bourdain) 's Lemon, lime , orange souffle, i immediately bookmarked this recipe. And Shirley 's blue ramekins look just gorgeous! But I'm happy to get this ordinary white ramekin for time being. If I visit to SG next time, I must get some of these blue ramekins.

Anyway, I scaled down the original recipe to 1/4 only for a trial. I also twist a bit of the original recipe, as I wanted to try adding lemongrass into baking after i tasted Swee San's special dessert in our recent blogger meet up (she added leomgrass), the lemongrass aroma in her dessert is unforgettable.

Orange and Lemongrass Souffle

This is my 1st time tasted souffle, the texture is similar like Chinese's Tau Foo Wah, quite good. The lemongrass aroma was wonderful and unforgetable.

Orange and Lemongrass Souffle
*make 4 x 3” round ramekin, and 2x 2.5” round ramekin
(source: original recipe from Almost Bourdain, with minor changes)

Fruit mixture
115ml orange juice
1 stalk lemongrass, white part only
25g caster sugar
1tsp corn flour
1tsp water

Egg white mixture
3 egg white (medium), room temperature
Pinch of salt
25g sugar

15g butter, softened
20g caster sugar

Icing sugar, for dusting

1. Blend lemongrass together with orange juice, and strained. Add little bit of lemongrass into orange juice, set aside.
2. Place orange lemongrass puree and sugar in a saucepan over medium flame, stir till sugar dissolve and bring to boil.
3. Mix corn flour with water, reduce heat to low flame, slowly whisk the corn flour paste into fruit puree a little at a time. Continue whisk till puree turn thicken and do not allow mixture to boil again.
4. Remove from heat and set aside till cool completely.
5. Brush the base of ramekin with the butter, then, using upward strokes and brush the sides. Chill in the fridge until set, and then repeat for one more time and chill.
6. Beat egg white with salt to foamy, slowly add in sugar and beat till soft peak.
7. Place the cooked fruit puree in a large bowl, lightly whisk till smooth. Add little of the egg white mixture and whisk to mix well. Gently fold in the remaining egg white mixture.
8. Pre-heated the oven at 180c/350F.
9. Bring out the ramekins from fridge, sprinkle caster sugar to coat the base and sides of ramekins.
10. Use a small spatula, to spread the soufflé mixture around the sides while holding the ramekin at 45-degree angle. Fill the middle and smooth the top.
11. Bake for 12-14mins or until golden and well risen.
12. Dusted with icing sugar and serve immediately.

** Drop me an email if you would like to know where to get this ramekin. Thanks to Swee San for direct me to this shop.

Orange and Lemongrass Souffle

Happy Baking !!
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