|
|
CHARTREUSE
SOUFFLE 1
(wizard@classic.com.au)
Ingredients:
6 egg whites
200g castor sugar
4 egg yolks, lightly beaten
15cl Chartreuse, green
½ cup milk
75g flour
75g butter
Zest of 1 lime
Icing sugar
Soft unsalted butter and white sugar for preparing the ramequins.
Butter and white sugar to prepare the ramequins.
Pre-heat the oven to 250C
Method:
Butter and sugar 6 ramequins.
Melt the butter, add the milk, bring to the boil. Stir in the flour and
make a roux. Stir in the Chartreuse. Keep stirring until well mixed.
Add the egg yolks, take off the heat and keep stirring until smooth.
Set aside.
Whisk the egg whites to stiff peaks, then whisk in the sugar until
dissolved. Stir one spoonful of the eggwhite mixture into the egg yolk
mixture, then fold the egg yolk mixture carefully into the egg white
mixture and pour into the ramequins. Fill to about 7/8th.
Bake in the oven for about 10 minutes. Dust with icing sugar, sprinkle
with lime zest and serve immediately.
CHARTREUSE SOUFFLE 2
8 egg whites, 300 g sugar, 15 cl Green
Chartreuse, ¾ litre fresh heavy cream.
Heat sugar and mix with egg whites, beating until mixture is completely
cold and reassembles meringue mix.
In a separate bowl, whip cream and add Chartreuse.
Mix with egg white mixture.
Pour half of mixture into a soufflé dish then sprinkle one
or two sweet biscuits that have been previously soaked in Chartreuse.
Top up with the rest of the mixture.
Put in fridge for 5 hours before serving Garnish with crushed grilled
almonds.
CHOCOLATE MOUSSE
½ lb sweet chocolate, 6 large
eggs, separated, 3 tbs. water or coffee,
¼ cup Green Chartreuse, 2 cups
heavy cream, 6 tbs. sugar, whipped cream for garnish, grated chocolate
for garnish.
Melt chocolate over low heat. Put yolks in a heavy saucepan and add
water. Place the saucepan over very low heat and beat with a wire
whisk.
When the yolks start to thicken, add the liqueur, beating constantly.
Cook until the sauce achieves the consistency of a hollandaise. Remove
from heat.
Fold the melted chocolate into the sauce. Scrape mixture into a bowl.
Beat the cream until stiff, adding 2 tablespoons of sugar toward the
end of beating. Fold this into the chocolate mixture.
Beat the whites until soft peaks start to form.
Beat in the remaining sugar and continue beating until stiff. Fold this
into the mousse and chill.Garnish with whipped cream and grated
chocolate when ready to serve.
TOMATOES CHARTREUSE
2 lbs tomatoes, 2 lbs peeled onions, butter;
salt and pepper;
1 tbl heavy cream;
2 tbl Green Chartreuse.
Roughly chop tomatoes and onions and cook until soft in melted butter.
Add salt and pepper and Green Chartreuse, and cook for a further 3
minutes.
Stir in heavy cream and serve immediately. Very good with baked
potatoes, or as a steak accompaniment.
|
