As mentioned in Day 17 of The Challenge
This is one of our own creation. Born of leftover Mulligatawny soup and a love (read obsession) for soufflés which developed during our time in South Africa, this is a big favourite in our house and not done nearly as often as I would like! Light and fluffy, the mulligatawny flavours are attenuated but present. We tend to serve it on a bed of spiralised and sautéed veg, usually carrots and courgettes. This lends the meal a freshness, while also bulking it out (soufflés are basically very tasty air...).
For the soufflé:
3/4 c mulligatawny soup (see recipe here)
2 tsp butter for the roux, 1 tbsp for the dish
2 tsp flour
3 egg yolks
8 egg whites
2 tsp cumin seeds
1 tsp garam masala
1 tsp cinnamon
1 tsp fenugreek seeds fried in 1 tsp butter
Parmesan, grated, for the top - approx. 1/4 c.
For the veggie beds:
3 courgettes, spiralised
2 carrots, spiralised
2 onions, spiralised
1 tbsp peanut oil
1 tsp white sesame seeds
1 tsp black sesame seeds
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 tsp cooking sake
1/2 tbsp pomegranate molasses
1) Make a roux by melting the butter in a saucepan and mixing in the flour. Add the mulligatawny soup, then beat in the egg yolks.
2) Beat the egg white to form stiff peaks. Mix one third of these into the mulligatawny roux, then carefully fold in the rest of the whites.
3) Butter a soufflé dish thoroughly, then mix together the spices. Coat the inside of the buttered dish with the spices.
4) Pour the soufflé batter into the prepared pan. Sprinkle parmesan over the top.
5) Place this in an oven-proof dish filled with hot water (about half as high as the soufflé dish), and place the whole thing in the oven at 200°C for 35-40 minutes (if using a big dish. With individual dishes, 8-10 minutes only!)
6) Meanwhile, heat the oil in a large pan over medium high heat. sauté the onion for a minute then add the carrot, sauté a couple more minutes then add the courgette.
7) Add sesame seeds, soy sauce, vinegar and sake to the pan and toss. Don't add too much as you don't want these to be soupy. Also, don't over cook them. A little bite is good.
8) Dish, and drizzle a little pomegranate molasses over the top. Remove the soufflé from the oven and spoon immediately over the veggie beds before it collapses.
I personally love this. I wasn't sure how it would go when I first went off script with soufflés, and then when I went even further off by using soup for a base instead of a batter, but things turned out rather well. I encourage anyone to try their hand at soufflés! Be creative with them! Let me know if you have any suggestions, anything you want me to try, and then share the results from, or anything you tried and want to share.