The world is a village ! This week we’ve had friends coming from Paris and Manilla visiting us. Not that I am disregarding the Parisian traveler, but the Manilla part was the most impressive : it takes 48 hours, and a 12 hour jet lag to come to New York. I felt my welcome dinner better be worth their while. And, as technically speaking, it was breakfast time in Manilla, I went for a very sweet recipe. Here it is, and don’t wait for a friend coming from the other side of the world to embark on a soufflé journey !
For the soufflé
- 500g apricots, 3 apples, 2 rhubarb stems ( or pick 1kg fruits of your liking)
- 1 vanilla pod
- 30g sugar
- 6 egg whites
For the vanilla custard base
- 1/2 L whole milk
- 6 egg yolks
- 150g sugar
- 60g flour
- 1 vanilla pod
- 40g butter
The fruit soufflé is the combination of a fruit compote and a sweet soufflé base. It should be baked last-minute and served warm directly out of the oven.
If you have a busy day ahead you can slice the elephant : start with the compote which can be kept aside for a day. Move on to the soufflé base once your ready to bake and serve.
1. The compote: wash the fruits, dice them and cook them on low heat in a pan with the sugar and vanilla pod. If you want the pod to release all its flavor slice it lengthwise so its “seeds” can mix in the compote. Once the fruits are cooked and soft, save aside.
2. The custard: pour le milk in a pan and add the vanilla pod. Bring to the boil then switch of the heat and let infuse for a couple of minutes. There is often a thin milk skin which forms on the surface. Get rid of it.
Whisk the sugar and egg yolks until pale, fold the flour in using a sieve. Pour the vanilla milk in the mix and bring back to the stove on low heat to cook the custard. This is a delicate phase as you do not want the eggs to overcook and make lumps : keep mix all the time until it thickens. Pour the custard in another recipient, cold to stop its cooking. When it is lukewarm take the vanilla pod and scratch its inside to keep as much flavor as possible. Finally mix in the diced butter.
Whisk the egg whites, and fold in very lightly to the custard. To keep the lightness and fluffy effect, you need to fold in slowly and always in the same direction, preferably with a spatula.
3. Grease a mold, or several individual ones. Pour in a layer of fruit compote, then the soufflé preparation, bearing in mind it will raise : so do pour up to the edge of the mold as it might spill over.
4. Bake in the oven for 25 minutes at 180 degrees. Do not open the oven during the baking, as it will prevent your soufflé from rising ! I left mine to bake for slightly longer, and they were perfect.
Serve as soon as out of the oven, and enjoy the view, and the taste !