Gordon Ramsay - Passion fruit & banana souffle

souffle bit flash there has to be the perfect way of ending a Sunday lunch now we're gonna make a banana and passion fruit soufflé and the secret behind any souffle is in the pastry cream it's very simple it's just almost like a thick custard 150 mils of milk and 100 cream put that onto the boil just into the pan three egg yolks sugar three and a half tablespoons this is where you have to be very vigorous with whisking the eggs of the sugar into the bowl to thicken the pastry cream we're going to use a tablespoon of flour and half a tablespoon of corn flour and that gives it body in on top of the eggs and sugar again whisk that in this is the secret take your cream in your milk and you just put a splash in there and then you mix that through if I had to put all the cream the milk in there it'll go lumpy but what's happening now while some whisking this in it's staying nice and smooth then get the rest of your cream and milk into there put the pan back on the heat and look this is what happens to all custards what we do now is just cook it out and just make sure you go in all the corners now look a nice thick rich custard now the filling is passion fruit banana now there you go they look quite intimidating don't they look like sort of unwanted Kiwis and they're wrinkled that means they're nice and ripe if you're not too sure the wrinkles take a close look that certainly ripe get the passion fruit and just cut them in half and then we're gonna put them through a sieve and get all that juice off the seed the smell and aroma coming off this passion truth is amazing and look got this amazing passion fruit juice and that is stunning okay a bananas again try to use really sort of nice and ripe bananas because obviously the intensity of flavor is far better for fresh lemon juice in there we're going to blend it now and just put them as liquidizer and just blend no a cube of ice in there some fresh yogurt you've got the most amazing smoothie that in with a pastry cream and then mix the nice thing about this particular base it can be made two or three days before in the fridge and just take it out when you need it the most important thing about making a souffle is making sure it doesn't stick to the mold that's simple your ramekins and your butter the most important thing about the butter is to keep the butter soft if you're not too sure how soft just touch your skin as how soft it should be get your pastry brush not too much butter now first thing crucial make sure your molds are dry you can't butter something that's wet it's going to cause it to stick and therefore rise unevenly I'm just going up my brush and have these really nice sort of vertical strokes it's like sort of little tram lines and when the heat gets inside that mold it's going to push the souffle up before that better sets we're going to line them with some sugar and chocolate some of the kids like the chocolate ones Sun and light and sugar tip all the grated chocolate into the mold what we do is just tip the mold round and what it does because the butters still slightly wet look it lines the inside of the souffle then you tip the excess chocolate into the next mold and so you're not wasting anything but look you got real nice chocolate now these ones we're gonna line with sugar round twist twist twist twist and look there you go a nicely lined mold of sugar just to get the middie nice and set sticking in the fridge for five minutes of that butter solidifies okay now the final part the egg white egg whites in I'm just going to get a little drop of lemon juice just to strengthen the egg white and it makes it nice and vibrant white as well so keeps the color in there mix it down and then on full straightaway now 50 grams of sugar basically three and a half tablespoons of sugar but don't add them at the same time sprinkle and then count to ten that allows the sugar to be evenly distributed across the bowl then have another spoon of sugar and what happens now we get a really nice rich meringue now I'm gonna take 1/3 of the meringue out and I'm gonna really seriously whip it in side the pastry cream everyone think you've got to be really delicate and dainty and start folding it in but no that's the last thing you've got to do because that's what causes lumpy souffles and this is where we start folding in the 2/3 of the remaining egg white and that's crucial we could have really made sure that we sort of evenly mix in the egg white we don't want to knock all the air out of the egg wine but we've got this really nice silky smooth very tasty mixture that needs to be brought together okay that's ready the molds now but before I start actually filling these molds just turn the oven up a little bit we're gonna cook them at 180 but turn the oven up to 190 because the minute we open the oven door and put those two plays in it drops in temperature get your cloth and fold it into four because we're going to fill the mold to begin with half full get your mold and your ladle and look drop the mixture in get the mold and just playing it on the bottom the cloth and what happens now all that mixture goes right to the bottom the mold so therefore it rises evenly if it didn't hit all the corners it goes skew whiff left and right and that's what you don't want definitely not so once you've got all the mixture at the bottom of the mold then just top them off fill it up right up to the very top and all we do now to get your palette knife and just in one clean sweep off what we want to do now is create a little Ridge so you just get your thumb and you go around the mold like that because that stops the souffle from a hanging over the side as it starts to rise I'm not one for being overconfident but I can guarantee these are going to work into the oven don't put them too close together because as they rise I do not want them to stick color of inches separating them in the oven look temperatures dropped already close the oven door and say little prayer Wow piece of cake now look at them got that little bit of sort of bulge at the side that's called a love handle and that's a perfect sign of a souffle and very quickly just tablespoon of icing sugar and just tap nicely over each souffle and then straight to the table there you have the perfect love handle souffle

Channel: macopoloo

Views: 1,910,400

Rating: 4.9003077 out of 5

Keywords: Gordon, Ramsay, passion, fruit, banana, souffle, desert

Id: 2c4MewNvc5Y

Length: 8min 19sec (499 seconds)

Published: Sat Oct 24 2009