Mr Claude Bosi, of two Michelin star Hibiscus, taught me a sound lesson when he appeared at Maille‘s pop up, also starring MsMarmiteLover, in Spitalfields market a few months back. You don’t turn your nose up when a special chef says he’s going to do something, well, special, with a few ingredients you might not normally associate with your pudding.
You see, he was threatening to spoil pud by throwing some vinegar and mustard at it. Fortunately, I did what any sane food writer should have done when a razor-sharp chef like him talks and I shut up and watched. Here’s his recipe;
Balsamic Vinegar and Strawberry Soufflé with Maille Mustard and Lemon Ice Cream
Serves 6
Ingredients:
For the crème pâtissière:
400g milk
5 egg yolks
75g sugar
50g flour
75g Balsamic vinegar
For the egg whites:
2 egg whites
50g caster sugar
12 strawberries, diced
For the ice cream:
250g whipping cream
250g milk
6 egg yolks
75g sugar
100g Maille Dijon Originale mustard
Juice of 1 lemon
Method:
Begin by making the crème pâtissière. In a saucepan, bring the milk to a boil and take off the heat. In a separate bowl, whisk the egg yolks, sugar and flour. Pour on the boiling milk, mix and transfer back to the saucepan. Cook out on a gentle heat for 10 minutes, then add the Balsamic vinegar.
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For the soufflé, whisk the egg whites until stiff. Add the caster sugar and whisk again until very stiff. Add the egg whites little by little to the warm crème pâtissière.
In a buttered soufflé dish, fill one third with the soufflé mix. Add a few strawberries and fill the dish to the top with the rest of the soufflé mix. Clean the edges as you go. Repeat for the five remaining soufflés.
Bake in an oven for approximately 6 minutes at 200 degrees.
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For the ice cream, bring the milk and cream to a boil. In a separate bowl, whisk the egg yolks and sugar together. Pour on the boiling milk and cream, mix and transfer to back to the saucepan. Cook on the hob until the consistency of crème anglaise. Add the lemon juice and mustard. Chill and churn.