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What's Cooking? Indian recipes

Share recipes and cooking tips. Every fortnight, a selected entry will be featured in What’s Cooking? and its sender crowned NRI Pulse’s Gourmet Chef. Pls. send contributions to contact@NRIPulse.com with What’s Cooking? in the subject line.

Fruity Soufflés

Fruit meets juice meets pudding to make three soulful soufflés.


Lychee Soufflé

Ingredients:

One can lychees
15 gms gelatin
60 gms castor sugar
200 ml evaporated milk
Chopped nuts & cherries

Method:
Tie a band of greaseproof paper around the outside of a soufflé dish so that it comes five cms above the top of the dish. Drain and chop lychees, reserving a few pieces for decoration. Heat the syrup drained from the fruit and dissolve the gelatin and sugar in it. Chill milk, whisk until thick. Whisk in the syrup mixture. When almost set, fold in the chopped fruit and pour into the soufflé dish. When set, remove paper and decorate the sides with chopped nuts. Decorate top with glazed cherries and lychee pieces.

Orange Soufflé

Ingredients:
3 oranges
175 ml cream
100 gms castor sugar
4 eggs
1 tbsp gelatin

Method:
Extract juice from the oranges, beat sugar and egg yolks in a double boiler over low heat. Add orange juice and continue to beat until thick. Keep stirring till the mixture coats the back of the spoon. Remove from stove, set aside to cool and stir occasionally. Soak gelatin over very low heat for three minutes and keep stirring. Pour the gelatin into the soufflé mixture in a thin stream, and stir continuously. Beat cream till stiff and gently fold into the soufflé. Turn it into the soufflé dish, cover and keep in the refrigerator for at least three hours to set.
 

Pineapple Soufflé

Ingredients:
1 can pineapple
1 can pineapple juice
6 tsp gelatin
100 gms cashew nuts
100 gms dates
1 cup fresh cream
Cherries for garnishing

Method:

Drain syrup from canned pineapple and mix with pineapple juice. Dissolve gelatin with half cup warm water. Add gradually to the mixture and beat well over ice till light and frothy (like egg white). Fold in slices, coarsely powdered nuts and chopped dates. Pour into attractive bowl. When set, decorate with pineapple slices with a cherry in the center.

 

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