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Persimmon Soufflé
Ingredients
| 4 large | persimmons, rinsed, dried and trimmed, if necessary cut into quarters |
| 125 g | unsalted butter |
| 4 tbsp | plain flour |
| 250 ml | milk, or a mixture of 3 parts milk and 1 part double cream |
| 6 medium | eggs, separated |
| 1 pinch(es) | cream of tartar |
| 50 g | caster sugar |
| 4 tbsp | kirsch or Amaretto liqueur |
| icing sugar |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
In a small saucepan over low-medium heat, melt the butter and then add the flour. Stir together and cook gently until light caramel in colour. Add the milk and bring to a boil, stirring constantly. Allow to cool.
In a food processor, place the persimmons and pulse to a purée. Add the egg yolks and whisk until even. Set aside.
In a large bowl whisk the egg whites with the cream of tartar until soft peaks appear. Add the sugar and whisk until stiff but not dry.
Preheat the oven to Gas Mark 5, 190ºC, 375ºF and grease a large casserole dish and sprinkle with sufficient caster sugar and shake until well coated throughout. Invert and tap to remove excess.
In a large bowl mix the milk mixture and fruit purée together until smooth. Whisk in the liqueur. Carefully fold in the egg whites and pour the mixture into a prepared dish. Bake for about 20 minutes or until lightly browned on top and well risen.
Serve immediately with a dusting of icing sugar.
In a food processor, place the persimmons and pulse to a purée. Add the egg yolks and whisk until even. Set aside.
In a large bowl whisk the egg whites with the cream of tartar until soft peaks appear. Add the sugar and whisk until stiff but not dry.
Preheat the oven to Gas Mark 5, 190ºC, 375ºF and grease a large casserole dish and sprinkle with sufficient caster sugar and shake until well coated throughout. Invert and tap to remove excess.
In a large bowl mix the milk mixture and fruit purée together until smooth. Whisk in the liqueur. Carefully fold in the egg whites and pour the mixture into a prepared dish. Bake for about 20 minutes or until lightly browned on top and well risen.
Serve immediately with a dusting of icing sugar.
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