From Plenty, Yotam Ottolenghi, Ebury Press, 2010.
Peaches are in season again so it was time to try out this recipe that has been on my to-do list for some time.
The peaches were first peeled then placed in a mixture of 150ml of water, 150ml white wine and 150g sugar. To this I added a few black peppercorns and half a teaspoon of vanilla paste. They were brought to the boil and then simmered for 15 minutes. The heat was turned off and they were left to cool in the liquid.
I put some hazelnuts in the mortar and pestle and pounded them to small pieces. Two ramekins were buttered and the hazelnut pieces were sprinkled around the base and sides of the ramekins.
150ml milk was brought to the boil with a bay leaf and a piece of onion and some cloves. It was then left while butter was melted in a pot and plain flour added to make a roux. This was stirred for a couple of minutes and the milk (minus the bay leaf, onion and cloves) was whisked in and cooked until it had thickened. It was then taken off the heat
A little more than 100g of firm goat’s cheese was crumbled and added to the milk with two egg yolks and some salt. Now three egg whites were beaten until stiff and folded into the mixture. It all went into the ramekins.
The oven had been previously heated to 190ªC and a baking dish with boiling water added. The ramekins went into the bath and cooked for about 15 minutes. A few slices of peach were placed on top and a small amount of the liquid. They were ready to eat.
While I had some doubts about eating peaches with soufflés this worked extremely well. The slight amount of sweetness complimented the salty cheese flavour. I never seem to be disappointed with the recipes of Ottolenghi.
Ease of cooking: ✔✔✔
Post a Comment