Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel sauce
Egg yolk mixture
Soufflé mixture
To serve
Utensils
4 soufflé dishes (each holding approx. 150 ml), greased and floured, chilled
How it's done
To prepare
Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200 °C.
Caramel sauce
Place the caramel cubes and grapefruit juice in a pan, heat through, stirring occasionally until the caramel has dissolved. Stir in the miso paste, pour through a sieve into a measuring cup. Set aside 2 tbsp of the caramel sauce to decorate.
Egg yolk mixture
Whisk the egg yolks, cornflour and sugar in a pan. Combine the milk and caramel sauce, pour into the egg yolks while whisking, heat the egg yolk mixture, whisking until it thickens.
Soufflé mixture
Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Whisk approx. ¼ of the egg whites into the egg yolk mixture, then carefully fold in the remainder of the egg whites using a rubber spatula. Divide the soufflé mixture between the prepared ramekins. Place the ramekins on the tray in the hot oven.
To bake
Approx. 15 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse.
To serve
Combine the miso paste with the reserved caramel sauce in a small bowl. Remove the soufflés, drizzle with the caramel sauce, decorate with the reserved grapefruit peel, serve immediately.
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