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Pineapple souffle with Thai curry ice cream

Pineapple souffle with Thai curry ice cream
Los Angeles Times

They may be light as air, but these tender souffles -- flavored with fresh pineapple puree and topped with a small scoop of spiced Thai curry ice cream -- are rich in color and flavor, and make for a dramatic ... Read more

Total time: 2 hours, plus freezing time for the ice cream | Serves 12

Thai curry ice cream

  • 1 (2 1/2 -inch) piece fresh galangal, peeled and chopped
  • 1 large stalk lemon grass, chopped
  • 12 makrut lime leaves
  • 1 (3-inch) piece fresh turmeric, peeled and chopped
  • 1 (3 1/2 -inch) piece fresh ginger, peeled and chopped
  • 1 small Thai chili, stemmed and diced
  • 8 sprigs fresh cilantro stems
  • 2 cups heavy cream
  • 2 cups milk
  • 10 egg yolks
  • 1 1/4 cups plus 2 tablespoons sugar

Step 1In the bowl of a food processor, combine the galangal, lemon grass, lime leaves, turmeric, ginger, chili and cilantro and process until pureed. Alternatively, pound the ingredients, one at a time, in a mortar and pestle and then mash together to form a coarse curry paste.

Step 2In a medium, nonreactive saucepan, combine the curry paste with the heavy cream and milk and bring to a simmer over medium-low heat.

Step 3While the milk comes to a simmer, whisk together the yolks and sugar in a medium bowl.

Step 4Whisk 1 cup of the milk mixture into the egg yolks to warm them, then add the egg yolks to the simmering milk.

Step 5Stirring frequently, heat the mixture just until it thickens to a custard.

Step 6Strain the custard into a bowl set over a bowl of ice water; stir until custard cools completely.

Step 7Freeze in an ice-cream maker according to the manufacturer's instructions. This makes 5 cups of ice cream, more than is needed for the souffle recipe.

Pineapple reduction

  • 1 large pineapple, about 4 1/2 pounds
  • 1 1/2 tablespoons sugar
  • 1 tablespoon water

Step 1Peel and core the pineapple, then chop it into large pieces. Puree the pieces in a blender until smooth.

Step 2Place the puree in a strainer lined with a triple layer of cheesecloth. Gather up the cheesecloth and gently squeeze, draining the juice until you have 1 1/2 cups puree remaining. (Save the juice for another use.)

Step 3In a shallow, heavy-bottom saucepan, stir together the sugar with 1 tablespoon water. Heat the mixture over medium heat until the sugar melts and caramelizes, 5 to 7 minutes.

Step 4Stir in the pineapple puree and cook stirring frequently, until the pineapple has cooked down and is golden in color, about 15 minutes. When you first stir in the puree with the sugar, the sugar will harden temporarily; it will re-melt and incorporate with the pineapple as the pineapple cooks down. Remove from the heat to a small bowl to cool, then cover and refrigerate until needed. You should have three-fourths cup pineapple, slightly more than is needed for the souffle.

Souffle base

  • 1 cup plus 2 tablespoons milk
  • 1/2 vanilla bean, seeds scraped
  • 1 1/2 tablespoons sugar
  • 1/4 cup plus 2 tablespoons flour
  • 2 tablespoons butter, cut into small pieces
  • 3 egg yolks

Step 1In a medium, heavy-bottom saucepan, bring the milk, vanilla pod and seeds to a fast simmer over high heat.

Step 2While the milk warms, combine the sugar, flour and butter in a medium bowl; rub together with your fingers to form a crumble.

Step 3Remove the vanilla pod from the simmering milk and stir in the crumble. Cook, making sure to stir the sides and bottom to prevent burning, until the mix forms a paste and begins to ball up. Continue cooking until you see a thin, dry film on the bottom of the pan, about 6 minutes.

Step 4Put the mixture in the bowl of a stand mixer (or in a large bowl if using a hand mixer) and, with the mixer running, whisk in the egg yolks, one at a time, until incorporated. Continue to whisk the mixture until the souffle base has cooled to room temperature. Set aside, or cover and refrigerate until needed.

Souffle assembly

  • 2/3 cup ground toasted coconut
  • 1 1/3 cups plus 2 teaspoons sugar, divided
  • Softened butter for greasing the ramekins
  • 10 egg whites
  • Souffle base
  • Pineapple reduction
  • 2 tablespoons lemon juice
  • 1 cup Thai curry ice cream

Step 1Heat oven to 375 degrees. In a small bowl, combine the coconut with two-thirds cup sugar. Lightly butter the sides of each of 12 (4-ounce) ramekins, then dust with the coconut-sugar mixture.

Step 2In the bowl of a stand mixer, or in a large bowl if using a hand mixer, whisk the egg whites and remaining two-thirds cup plus 2 teaspoons sugar to medium peaks.

Step 3In a separate large bowl set over a pan of simmering water, whisk together the souffle base and pineapple reduction until warm. Remove from heat; stir in the lemon juice until combined.

Step 4Fold the egg whites in gently. Bake until puffed and light-golden brown, 15 to 18 minutes.

Step 5Top each souffle with a small scoop of ice cream. Serve immediately.

Note: Adapted from Gordon Ramsay at the London in West Hollywood. To make ground toasted coconut, place a thin layer of unsweetened shredded or grated coconut in a large saute pan and cook over medium-high heat until golden, shaking the pan frequently to avoid burning. Remove from the heat and cool slightly, then grind using a coffee grinder or food processor.


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