Rising Star

Newcastle Herald

Saturday October 25, 2008

SCOTT WEBSTER

In many years of wining and dining

around the world, the one dish I always

ache for and delight over is the souffle.

I have fond memories of a savoury

yabbie souffle from Claude Corne, who

famously set up Claudes restaurant in

Paddington and also had a restaurant in

the Hunter Valley.

Another favourite was a sweet light

chocolate souffle from Primos Lafayette,

in Kings Cross.

A souffle is a light, fluffy baked dish,

combining egg yolks, whipped egg whites,

white bechamel sauce or custard and a

variety of other ingredients, depending on

whether it is sweet or savoury.

Chef Mark Hosie, from Hamiltons Bistro

Tartine, regularly has a double-baked

cheese souffle on his menu that he says is

easy to cook at home, can be prepared in

advance and is a show-stopper at dinner

parties.

I also like frozen souffles for dinner

parties and this macadamia nut souffle is

another version of the great French classic.

Scott Webster is a Hunter-based

chef and restaurateur and proprietor

of Australian Culinary Consultants.

swebster@hunterlink.net.au

ICED MACADAMIA

NUT SOUFFLE

Serves 4-6

500ml fresh custard

6 egg whites

60g caster sugar

70g cornfl our

100g macadamia nut toffee

 ground fine

20ml Grand Marnier or Cointreau

200ml warm caramel sauce for

garnish

6 chocolate biscuit fingers

Line the outside of souffle moulds

with some waxed paper held on by

an elastic band. The paper should

rise above the rim slightly. Set

aside.

Whip the egg whites, sugar and

cornflour into a stiff meringue.

Place the custard in a bowl and

fold in the egg whites. Fold in the

ground macadamia nut toffee and

Grand Marnier.

Divide the mix evenly into the

souffl e moulds and freeze for 12

hours. Once frozen, carefully peel

the paper off and serve souffles

with a warm caramel sauce and

chocolate biscuit finger.

Chefs note: The custard and egg

white base can be flavoured with a

variety of things such as chocolate

chips and crushed crunchy bars.

MARK HOSIES DOUBLE-BAKED

HEIDI GRUYERE SOUFFLE

Serves 4-6

65g flour

65g butter

350ml milk

10 eggs, separated

1 tsp grated

nutmeg

200g Heidi gruyere,

grated (or nice

equivalent)

pinch salt

Scald milk, melt butter in a small pot, add

flour, then mix and cook over moderate heat

for one minute. Add milk 100ml at a time,

stirring constantly until smooth. Set aside for

two minutes, and add 10 egg yolks, grated

cheese, and nutmeg.

In a clean bowl, whip 10 egg whites until

peaks are fi rm (dont over whip as they may

separate). Gently fold egg whites into the

cheese mix and spoon into well-greased onecup

moulds.

Cook in oven at 180 degrees Celsius, in

a water bath, for about 10 minutes  they

should have risen.

Serve immediately or let them cool and turn

them out then put them back into the 180

degrees oven briefl y with a splash of cream

and grated gruyere.

© 2008 Newcastle Herald

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