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Raspberry Crepe Souffle with Candied Orange Pt 1
Raspberry Crepe Souffle with Candied Orange Pt 1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- -------------------------------CANDIED ORANGE-------------------------------
- 1 Orange
- 100 g Caster Sugar
- 100 g Water
Directions
PANCAKES
3 tb Plain Flour
1 Egg
150 ml Milk; (to make a batter
; resembling single
; cream)
55 g Butter; (to fry)
RASPBERRY PUREE
450 g Raspberries
45 g Caster Sugar
1/2 Lemon; (juices)
SOUFFL”šS
4 Egg Whites
3 tb Caster Sugar
1 Pinches Salt
1. This is a very safe souffl”š which I have never known to go wrong -
perfect for entertaining and guaranteed to produce gasps of admiration!
2. The candied orange can be made several days before you need it, the
raspberry puree can be made the day before and the pancakes can be made
earlier in the day.
3. Since the souffl”š takes only 2 or 3 minutes to make and assemble and 4
or 5 minutes baking, it can easily be finished after the main course.
Candied Orange
4. Peel the zest off the orange taking care not to peel the pitch.
5. With a small knife cut into matchstick size pieces (julienne).
6. Cover with cold water and bring to the boil. Drain and throw the water
away. (This is known as blanching). Repeat a second time to soften the
zest.
7. Make a syrup with the sugar and water.
8. Cook the orange zest in the syrup over a gently heat for about 1/2 hour.
Leave to cool on a tray dredged with caster sugar. Put the tray in a
warming oven or plate to crisp the candied zest.
Pancakes
9. Make the batter. Pour into a jug and leave it to stand.
10. Prove a crepe pan. Heat the pan until evenly hot. Sprinkle a generous
layer of salt in the base and rub all over with kitchen paper. This acts as
an abrasive to remove any sticky bits from the surface of the pan and to
make sure that the pancakes do not stick. You will know when it is ready
because the base of the pan will feel silky against the paper.
11. Put in a small knob of butter and swirl it round.
12. With the crepe pan in your right hand and the jug in your left, pour a
thin layer of batter into the hot pan, swirling the pan round as you pour.
You will soon learn the deftness necessary to give you very thin crepes.
13. When lacy and golden on the underside, turn with a palette knife and
cook the other side. Repeat to make 8 pancakes. Always use the lacy side
up.
Raspberry Puree
14. Puree the raspberries, lemon and sugar together or better still, pass
through a fine sieve into a bowl to make a thick puree with the seeds
removed.
Souffl”šs
15. Use 2 flat baking sheets, greased with butter. Put 2 pancakes on each
sheet.
16. Whisk egg whites and salt (making sure the bowl and whisk are clean,
dry and greasefree) until stiff.
17. Whisk in the sugar to form stiff glossy peaks.
18. Using a balloon whisk, fold half of the puree into the meringue until
it is well mixed. Divide between the four pancakes. Smooth the top and
sides with a palette knife. Put a second pancake lightly on top of each one
to make four pancake sandwiches. Bake in hot oven until well risen and
golden (4 - 5 minutes).
Sauce
19. Whilst the souffl”šs are baking, heat the remaining puree with 4
tablespoons of water and a dash of Grand Marnier to taste.
continued in part 2
3 tb Plain Flour
1 Egg
150 ml Milk; (to make a batter
; resembling single
; cream)
55 g Butter; (to fry)
RASPBERRY PUREE
450 g Raspberries
45 g Caster Sugar
1/2 Lemon; (juices)
SOUFFL”šS
4 Egg Whites
3 tb Caster Sugar
1 Pinches Salt
1. This is a very safe souffl”š which I have never known to go wrong -
perfect for entertaining and guaranteed to produce gasps of admiration!
2. The candied orange can be made several days before you need it, the
raspberry puree can be made the day before and the pancakes can be made
earlier in the day.
3. Since the souffl”š takes only 2 or 3 minutes to make and assemble and 4
or 5 minutes baking, it can easily be finished after the main course.
Candied Orange
4. Peel the zest off the orange taking care not to peel the pitch.
5. With a small knife cut into matchstick size pieces (julienne).
6. Cover with cold water and bring to the boil. Drain and throw the water
away. (This is known as blanching). Repeat a second time to soften the
zest.
7. Make a syrup with the sugar and water.
8. Cook the orange zest in the syrup over a gently heat for about 1/2 hour.
Leave to cool on a tray dredged with caster sugar. Put the tray in a
warming oven or plate to crisp the candied zest.
Pancakes
9. Make the batter. Pour into a jug and leave it to stand.
10. Prove a crepe pan. Heat the pan until evenly hot. Sprinkle a generous
layer of salt in the base and rub all over with kitchen paper. This acts as
an abrasive to remove any sticky bits from the surface of the pan and to
make sure that the pancakes do not stick. You will know when it is ready
because the base of the pan will feel silky against the paper.
11. Put in a small knob of butter and swirl it round.
12. With the crepe pan in your right hand and the jug in your left, pour a
thin layer of batter into the hot pan, swirling the pan round as you pour.
You will soon learn the deftness necessary to give you very thin crepes.
13. When lacy and golden on the underside, turn with a palette knife and
cook the other side. Repeat to make 8 pancakes. Always use the lacy side
up.
Raspberry Puree
14. Puree the raspberries, lemon and sugar together or better still, pass
through a fine sieve into a bowl to make a thick puree with the seeds
removed.
Souffl”šs
15. Use 2 flat baking sheets, greased with butter. Put 2 pancakes on each
sheet.
16. Whisk egg whites and salt (making sure the bowl and whisk are clean,
dry and greasefree) until stiff.
17. Whisk in the sugar to form stiff glossy peaks.
18. Using a balloon whisk, fold half of the puree into the meringue until
it is well mixed. Divide between the four pancakes. Smooth the top and
sides with a palette knife. Put a second pancake lightly on top of each one
to make four pancake sandwiches. Bake in hot oven until well risen and
golden (4 - 5 minutes).
Sauce
19. Whilst the souffl”šs are baking, heat the remaining puree with 4
tablespoons of water and a dash of Grand Marnier to taste.
continued in part 2
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