February 21, 2008

Blood Orange Soufflé with Pepper-orange-ragout

Another soufflé with a spicy sauce. Yumm. Recepie by Johann Lafer.


For the ragout:
4 oranges
2 tablespoon sugar
150 ml white wine
100 ml Portwein, white
50 ml orangejuice
1 cinnamon stick
1 vanilla bean
1 chili, dried
1 tablespoon corn starch
1 teaspoon lemon pepper

For the soufflé:
110 g sugar
2 blood oranges
1 tablespoon orange marmalde
1 tablespoon pomme granate syrup
3 eggs
80 g quark
20 g corn starch
butter and sugar for the forms

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 soufflé:
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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