This week: Fancy Desserts.
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-JT
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(the Kraft link failed as with most of my attempts at desserts.)
Hmmm...I don’t really make fancy desserts. Only pies, cakes and ice creams. Never made Crème Brulee or Floating Island or Pavlova.
Fancy, like banana puddin’ kind of fancy? :)
This has always turned out well and well liked by guests. You can also make it ahead.
Courtesy of: Chef At Large
Episode: Rocky Mountaineer
Host: Michael Smit
TWICE BAKED GOATS CHEESE SOUFFLE WITH SUMMER FRUIT COMPOTE
Yield:6
Michael learned this recipe from Chef Ed Walker as they were rockin’ and rollin’ through the Rocky Mountains on board the Rocky Mountaineer. Because he created it to work on a train it will work very well in your level home kitchen!
Timing Hints: Both the soufflés and the compote may be made up to several days in advance and reheated just before serving.
* 4 tbsp butter, plus, more, for ramekins
* 1/4 cup fresh herbed breadcrumbs
* 1/4 cup all purpose flour
* 1 cup milk
* 1 cup goat cheese, preferably, soft, chevre
* 1/4 cup grated parmesan cheese
* 6 egg, yolks
* 6 egg, whites
* 1/4 tsp ground nutmeg
* 2 cup fruit, mixed, summer, such as, blueberries, strawberries, plums
* 1 cup cabernet sauvignon
* 2 tbsp red wine vinegar
* 1 cup sugar
* 1/2 cup chopped fresh basil, leaves
Directions:
1. Preheat oven to 350 degrees. Prepare 6 six-ounce ramekins by brushing lightly with soft butter then sprinkling heavily with breadcrumbs. Tap out any excess crumbs. Set aside.
2. In a thick-bottomed sauce pan over a medium heat melt the butter. Add the flour and stir briskly until it forms a ‘roux’, a thick smooth paste. Slowly add the milk, whisking constantly to prevent lumps from forming. Simmer gently until the milk has thickened, another 2 to 3 minutes.
3. Add the goat’s cheese and Parmesan and stir well to incorporate. Add the egg yolks one at a time, stirring continuously. Add the nutmeg and season to taste. Refrigerate the batter until cooled to room temperature.
4. Beat the egg whites into a meringue until stiff peaks form. Fold one quarter of them into the soufflé base to soften it then fold in the remaining whites.
5. Divide the mixture evenly between the ramekins. Run your finger around the rim of each to clean it. Place in a baking pan and add enough simmering water to come half way up the sides of the ramekins. You may find it easier to add the water to the pan in the oven.
6. Bake for thirty minutes. Let cool until you can handle them then turn out of the ramekins and reserve. You may make the soufflés to this point and reserve several days.
7. For the sauce place the wine, vinegar, sugar and fruit in a thick-bottomed saucepot and bring to a simmer. Season to taste with salt and pepper. Simmer until the mixture thickens to sauce consistency. If you are using berries add them last as they will break down faster then the other fruit. Once the mixture is thickened it’s ready to use. You may make it to this point and reserve several days.
8. To serve preheat your oven to 350 degrees. Reheat the compote in a baking dish. Nestle the soufflés in the compote and place in the oven just long enough to reheat. Place a soufflé on each plate and stir the fresh basil into the compote. Serve immediately.