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The pulp of it
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Food Station Health lies in natural colours. This kiwi orange soufflé holds the key, finds RAKESH KUMAR
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Photo: Shanker Chakravarty
As colourful as the rainbow Kiwi and orange soufflé made by Chef Rakesh Kumar
Everyone is calorie conscious these days. Even I eat only boiled chicken and vegetables for lunch! But it’s not possible to go completely off anything and everything that is sweet and fatty. What’s possible is to go as healthy as one can.
And that can be done through fruits and vegetables. Naturally occurring colours tend to be the most healthy. If your meal is like a rainbow then it is likely to be healthy.
This kiwi and orange soufflé is ideal for weight watchers. Indian sweets tend to be rather heavy. You eat a rasmalai or a gulab jamun at night, and the next morning you can still taste it! This dessert is low on calories as it uses fresh fruit pulp and is cooked with low calorie sugar. The white of eggs has to be added to give it that soufflé like consistency and to make it fluffy.
The other good thing about this recipe is that it can be prepared with different seasonal fruits. Kiwi can be replaced by passion fruit, just as orange can be replaced by kinu.
This dish is not about great innovations, instead it is a simple dish that is easy to cook and easy on the calories as well.
I also like to garnish it with sugar-free lemon jelly. It adds a nice, cooling effect to it.
Orange and kiwi soufflé
2 kiwi fruits, pealed
1 tsp sugar-free sweetener
2 gms gelatine
2 egg whites
100 ml fresh orange juice
1 tbsp corn flour
Method for kiwi soufflé Take the kiwis and blend them in a mixer to make a puree. Add in the sugar-free sweetener and cook on slow fire, stirring regularly, till the puree is thick. Make a meringue by beating the egg-whites vigorously till fluffy and foamy. Dissolve gelatine in 30 ml hot water. Add gelatine into the egg-white meringue and fold in the kiwi mixture. Let it cool. When at room temperature pour into the soufflé glass.
Method for orange soufflé
Heat orange juice, add in the sugar-free sweetener and cook on slow fire, stirring regularly. Add in the corn flour, dissolved in two tablespoons of water. Continue cooking till the juice thickens. Make a meringue by beating egg whites vigorously till fluffy and foamy.
Dissolve gelatine in 30 ml hot water. Add gelatine into the egg white meringue and fold it into the orange mixture. Let it cool. When at room temperature, pour into the soufflé glass on top of kiwi soufflé.
Store in the refrigerator for an hour and serve chilled.
(Rakesh Kumar, the Executive Chef of the Crowne Plaza, spoke to Nandini Nair. He can be reached at chefrk@crowneplazadelhi.com)
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
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Thiruvananthapuram
Vijayawada
Visakhapatnam
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