The Underground Cookery School London presents The Cookery Murders. Head chef/detective Matt Kemp and his assistant Amy keep finding murdered dishes on the streets of London.
From overcooked Lamb to a Karate Chopped Californian Roll. Their mission is to not only teach us how to avoid these cookery errors but also how to bring a murdered dish back from dead. This week Matt finds a fallen Souffle!
Dont forget to sign up to our Facebook page for shots of the classes, videos and more….
Pear Soufflé
Serves 4
6 Pears Juiced
125g sugar
1tsp corn flower
4 egg whites
Juice of one lemon
Pinch Of Salt
- Butter the ramaquins and dust with 25g of sugar; put in fridge.
- Make a Pear juice with 6 pears and 50g of Sugar
- Add water to one tea spoon of corn flour and put mix into heated Pear stock. Now add the juice of half a lemon. Reduce down over the hob. The mix should be the consistency of wall paper paste.
- Wisk egg whites to a ribbon whilst mixing in 50g of caster sugar. Add a few drops of lemon juice AND A PINCH OF SALT as you go along.
- Put one spoonful per soufflé into a bowl and fold in 1/3 of of the egg white to the paste. Then fold in the balance.
- Put mix into a ramaquin, smooth over and run finger round the circumference of the ramaquin.
- Put in the oven for 8 mins at 160o.
Ramaquin is from nisbets.co.uk ref W431
