Coole Swan Souffle with Winter Berry Jam and Christmas Pudding Cream by @elenasweetthinking
Coole Swan Souffle (Makes 4 souffles)
250g Coole Swan
18g Corn flour
20g Milk protein powder
50g Egg yolk
60g Cashew butter
40g Almond butter
170g Egg whites
0.5g Cream of Tartar
50 g Butter unsalted
50 g Egg whites
50 g Icing sugar
50 g Plain flour
1 g colorant
Christmas pudding cream
250 g Coole Swan
40 g Mix fruit for Christmas pudding
50 u Brandy
3 g Cinnamon ground
1 u Orange zest
40 g Egg yolk
40 g Caster sugar
3 g Gelatine leaves
125 g Double cream
100 g White chocolate
Winter Berry compote
250 g Berry puree (raspberry)
50 g Jam sugar
150 g Cranberries/blackcurrant/redcurrant/physalis
1 u Cinnamon sticks
3 u Star annis
3 u Juniper berries
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How to make Coole Swan Souffle with winter berry jam and Christmas pudding cream by @elenasweetthinking
Coole Swan Souffle
Mix some of the Coole Swan with the corn flour and milk powder.
Heat the rest of the Coole Swan to and add the rest of the Coole Swan with the corn flour.
Bring to the boil. Pour over the egg yolks mixing continuously.
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.
Fold the whites into the Coole Swan mix in two times.
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.
In a preheated oven at 190C, Cook the souffle for about 8 minutes until it rises. Serve straight away.
Cream the butter and colorant
Mix with icing sugar, egg whites and flour sieved.
Spread in a thin layer over a tray with parchment paper.
Cook at 180C for 10 to 12 minutes
Christmas Pudding Cream
Bring to the boil half of the Coole Swan with the mix fruit, cinnamon, brandy and orange zest.
Blend until smooth and add the rest of the Coole Swan to it.
Bring back to the boil.
Mix the egg yolk with the sugar.
Mix with the Coole Swan and cook until 82C, whisking all the time.
Add the bloomed gelatineand pour over the chocolate
Mix until it melts.
Let it slightly cool down to 28C and add the cream semi whipped.
Let it set in the fridge and place a dulop on top of the hot souffle.
Winter Berry Compote
Bring puree to 40C.
Add jam sugar and mix.
Add berries and spices.
Cook until the berries are cooked.
Retire spices. Let it cold down before use.
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