Yesterday, we served frozen soufflés flavored with yuzu (citrus fruit originated in Asia) and a cookie (tuile) flavored with orange and seasoned with Sechuan pepper and fleur de sel. We added some redberries infused in geranium syrup. The soufflé was tangy enough and not too sweet and paired very well with the cookie.Frozen Soufflé (yield = 15-20)
- Yuzu juice
- 6 egg whites
- 200 gr cooked sugar (soft-ball stage = 235° F–240° F)
- 6 egg yolks
- 500 gr whipped cream
- Beat the egg whites to soft-peak stage
- Pour slowly the sugar while beating ( = italian meringue)
- Immediately add egg yolks and keep beating until cool down ( = pate à bombe)
- Mix carefully with whipped cream and yuzu
- Pour immediately in soufflé moulds (ramequins) or in circles side-layered with parchment paper
- Put in freezer for 2-3 hours
- Remove from freezer 15 mn before service
Opt.
Garnish the bottom with genoise or biscuit soaked in yuzu
Garnish with bits of yuzu
Misc.
The initial recipe was flavored with Calvados (use 50 gr)
Orange and Pepper Tuile
- 10 cl orange juice
- 150 gr sugar
- 1 TBS honey (orange flower if available)
- 75 gr flour
- 75 gr beurre noisette (brown butter)
Preheat oven at 175 C./ 350 F.
Mix all ingredients in the listed order then refrigerate for 1 hour
Shape the tuiles with the mixture on a baking sheet using a template and a small offset spatula
Sprinkle a very little amount of pepper and salt
Bake around 8mn
Let sit until you can detach the tuiles with the spatula.
You can shape the tuile using a pensil (cigarette) or a rolling pin while still warm enough to be bent (otherwise, put back in the oven for 1 mn and try again).
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