Coole Swan Souffle

Step 1.

Mix some of the Coole Swan with the corn flour and milk powder.

Step 2.

Heat the rest of the Coole Swan to and add the rest of the Coole Swan with the corn flour.

Step 3.

Bring to the boil. Pour over the egg yolks mixing continuously.

Step 4.

Emulsify with the nut’s butters. At the same time, whip the egg whites with the tartar. When they are semi-whip pour the sugar in a cascade and finish until soft peak.

Step 5.

Fold the whites into the Coole Swan mix in two times.

Step 6.

In a ramekin buttered and cover in caster sugar and with the winter berry compote in the bottom, pour the souffle mix to the top and even with a palette knife.

Step 7.

In a preheated oven at 190C, Cook the souffle for about 8 minutes until it rises. Serve straight away.

Leave Tuille

Step 1.

Cream the butter and colorant

Step 2.

Mix with icing sugar, egg whites and flour sieved.

Step 3.

Spread in a thin layer over a tray with parchment paper.

Step 4.

Cook at 180C for 10 to 12 minutes

 

Christmas Pudding Cream

Step 1.

Bring to the boil half of the Coole Swan with the mix fruit, cinnamon, brandy and orange zest.

Step 2.

Blend until smooth and add the rest of the Coole Swan to it.

Step 3.

Bring back to the boil.

Step 4.

Mix the egg yolk with the sugar.

Step 5.

Mix with the Coole Swan and cook until 82C, whisking all the time.

Step 6.

Add the bloomed gelatineand pour over the chocolate

Step 7.

Mix until it melts.

Step 8.

Let it slightly cool down to 28C and add the cream semi whipped.

Step 9.

Let it set in the fridge and place a dulop on top of the hot souffle.

Winter Berry Compote

Step 1.

Bring puree to 40C.

Step 2.

Add jam sugar and mix.

Step 3.

Add berries and spices.

Step 4.

Cook until the berries are cooked.

Step 5.

Retire spices. Let it cold down before use.