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Apricot Soufflé with Rose + Pistachio Brittle Ice Cream Hero Veg | P.153 Makes 4 servings with left over ice cream and brittle | Ingredients For the brittle 200 g caster sugar 150 g liquid glucose 150 g pistachio nuts 2 tbsp unsalted butter 1 tsp vanilla extract 1/4 tsp bicarbonate of soda For the ice cream 600 ml double cream 397 g condensed milk 1 tsp vanilla extract 1 1/2 tbsp rose water For the soufflés 1 tbsp unsalted butter 150 g caster sugar , (+ 2 tbsp for dusting) 250 g apricots 1 tbsp honey 10 g cornflour 4 large eggs 25 g pistachio nuts 2 g dried rose petals Method In a mixing bowl stir together the caster sugar and liquid glucose. Microwave on high (800W) for 5 minutes. Roughly chop the nuts and add them to the sugar with the butter. Stir and microwave for another 5 minutes then carefully take it out of the microwave using a towel or oven glove... it will be hot! Add the vanilla extract and bicarbonate of soda to the brittle and quickly stir it. It will foam up. Pour it over a baking tray lined with baking paper (or a silicone mat) to get a thin layer. Leave the brittle to cool at room temperature then crack it and transfer to a food processor. Blitz to a rough crumb. Pour the double cream into a mixing bowl and whip to soft peaks. Add the condensed milk, vanilla extract, rose water and brittle then fold them through the cream, keeping as much air as possible in the mix. Pour into a shallow container and leave in the freezer for at least 4 hours. Brush 6 ramekins with butter and chill in the fridge for 15 minutes. Brush them again then roll the caster sugar inside each ramekin to coat the inside really well. Chill again until needed. Cut the apricots in half and remove the stones. Transfer the halves to a small saucepan and add the honey and 3 tbsp of water. Simmer for 5 minutes then tip everything into a blender. Blend until smooth then press the mixture through a very fine sieve into a mixing bowl. Return 100g of the purée to the small saucepan and add 50g of the caster sugar. Bring to a simmer and cook for a few minutes until the sugar dissolves. Stir 2 tsp of water into the cornflour to make a paste then add it to the apricot purée. Continue to simmer for another 2 minutes, until the mix thickens to a jammy consistency. Leave to cool. Remove the ice cream from the freezer to soften for 10 minutes. Preheat the oven to 200°C. Separate the eggs, putting the whites into a mixing bowl and saving the yolks for another recipe. Whisk the eggs to soft peaks, add the remaining 100g of sugar and whisk almost to stiff peaks. Weigh 100g of the apricot purée into a mixing bowl and fold in 1⁄3 of the egg whites to lighten it. Fold in another 1⁄3 then the final 1⁄3 as gently as possible. Fill the ramekins, place them onto a baking tray and bake in the oven for 5-6 minutes. Chop the pistachios to a rough crumb. Serve the soufflés immediately with a scoop of ice cream, the pistachios and rose petals. |
