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As good as blue
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Try your hand at whisking eggs
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Photo: S. Subramanium
Sinful Blue Berry Soufflé is difficult to resist
The blueberry soufflé is a rich dish; I will start with saying that. So before summer sets in with a vengeance, you should try this out. These days it’s not difficult to get blueberry pulp. It is most often imported. It grows generally in Western countries and not on Indian soil.
I like to use blueberry obviously for the colour but also because of its unique taste.
It is nearly as attractive as the strawberry, but it has a more distinct flavour. But that’s not all. Blueberry is good for the health too. Blueberries are also called super fruits.
It is said that they contain a combination of nutrients and antioxidants. Health benefits are also emerging from studies.
It is supposed to prevent aging, help prevent urinary tract infections and even reduce cases of cancer. The beating of the egg is the slightly tricky part.
If you are willing, then a normal egg whisk and a strong arm will do the trick. The labour will pay off! Otherwise, a normal blender will also do just fine. One problem with it is that its shelf life is almost nil. Once it’s prepared it has to be served immediately, otherwise it will collapse.
So, it has to be prepared and eaten almost immediately.
Hot blueberry soufflé
For fruit base
Blackberry puree: 60 gms
Sugar: 13 gms Corn flour: 9 gms Water: 15 ml
For soufflé
Whites: 3 egg
Sugar: 7 gms
Butter to grease soufflé dish
Powdered sugar for dusting the soufflé
Method
Take a clean pan and boil the blueberry paste on a slow fire. Take a mixing bowl, mix water and corn flour together, making sure that no lumps are formed.
Pour this corn-flour mix into the boiling blueberry paste, stirring continuously with a wire whisk.
Cook further for three minutes and then remove from the fire. Let it cool till room temperature. Take another clean bowl and whisk the three egg-whites till fluffy.
Add the fluffy egg white to the blueberry mix using a palate knife in the ‘cut and fold’ way. Use butter to grease the dish meant for the soufflé. Pour the mixture into the pot and cook it in the oven for 7-8 minutes at 200 degrees Celsius. Once done, remove from oven and dust it with powdered sugar. Serve hot.
RAKESH KUMAR
Executive Chef, Crowne Plaza New Delhi
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