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Blood Orange Souffle With Pepper-orange-ragout
Ingredients:
For the ragout:4 orange2 tablespoon sugar150 ml white wine100 ml Portwein, white50 ml orangejuice1 cinnamon stick1 vanilla bean1 chili, dried1 tablespoon corn starch1 teaspoon lemon pepperFor the souffle110 g sugar2 blood orange1 tablespoon orange marmalde1 tablespoon pomme granate syrup3 eggs80 g quark20 g corn starchbutter and sugar for the forms
Method:
For the ragout:Prepare filets out of the orange.Caramelise sugar, add portwein, white wine and orange juice.Add cinnamon stick, vanilla bean, chili and cook for a while.Mix cornstarch with water and mix it in the orange juice mixture.Add pepper and orange filets. Let it cool.For the souffle:Preheat oven to 190°C.Cook blood orange juice, 20 g sugar, syrup and marmalade and let it cool down.Beat 2 egg yolk with 40 g sugar, add quark and blood orange juice mixture.Beat 3 egg white with 50 g sugar, add corn starch.Mix them together and pour in a buttered, sugarad souffle form.Put forms in water bath and bake for 30-35 minutes.
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