Quince and Earl Grey soufflés
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Serves
4
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380 gm
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caster sugar, plus extra for moulds
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200 ml
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dessert wine
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200 ml
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verjuice
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Rind and juice
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1 lemon and 1 orange
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1
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vanilla bean, split and seeds scraped
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1 tbsp
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Earl Grey tea, tied up in muslin
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3
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quinces
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4
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eggwhites
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For greasing:
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soft butter
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For dusting:
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pure icing sugar
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1
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Preheat oven to 150C. Combine 350gm sugar, dessert wine, verjuice, rinds, juices, vanilla bean and seeds with 1 cup water in a saucepan and stir over medium-high heat until sugar dissolves, add muslin-wrapped tea and bring to the boil. Transfer to a small roasting pan. Peel and core quinces (reserving skins and core), cut into 8 wedges and add to syrup, cover with baking paper and weigh down with reserved skins and cores. Cover with aluminium foil and bake for 4-5 hours or until quince is tender and dark pink. Remove quince peels, cores and baking paper and discard.
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2
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Process 250gm poached quince and ¼ cup poaching syrup in a food processor until smooth.
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3
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Preheat oven to 180C. Whisk eggwhites and a pinch of salt until soft peaks form, scatter over remaining sugar and whisk until firm peaks form. Fold one-third of eggwhite mixture into quince purée to lighten, then fold in remaining eggwhite mixture. Divide among four buttered and sugared 1 cup-capacity ovenproof tea-cups or ramekins, smoothing tops and running a finger around edges. Bake for 12-15 minutes or until risen and golden, dust with icing sugar and serve with remaining quince and syrup passed separately.
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Drink Suggestion Late-harvest pinot gris.
RECIPE Emma Knowles
PHOTOGRAPHY William Meppem
STYLING Emma Knowles
DRINK SUGGESTION Max Allen