Calamondin Recipe for Soufflé
1/3-1/2 cup Calamondin Coulis (I like 1/3 cup)
3 egg whites, room temperature
Pinch cream of tartar
2 Tbls plus 1-2 tsp caster (super fine*) sugar, not granulated
Sifted Confectioner’s sugar—enough to coat dishes
*Super fine, caster sugar can be purchased at specialty stores, or you can make your own using granulated sugar in a blender or food processor until fine.
Calories: 185 (not bad!!)
Prep time: 20 minutes
Oven temp 375 degrees conventional. I use 350 degrees with convection.
Prepare the individual soufflé dishes. 9 oz ramekins serves 3; use 12 oz ramekins to serve 2 and 6 oz to serve 4) Spray with canola oil spray. If using butter, use vertical strokes to help soufflé rise. Dust with Confectioner’s sugar and turn the dishes upside down while preparing. The Confectioner’s sugar helps to give a nice crust to the soufflé inside the dish. After turning upside down, tap to remove excess sugar.
Warm coulis slightly over boiling water. Keep warm so that it stays liquid without being so hot as to cook the egg whites when they are mixed. May use microwave on low setting. Do not cook on direct heat.
Beat 3 egg whites (I use an electric mixer) with a pinch of cream of tartar till soft peaks form. Do not overbeat to the point of hard peaks. Gradually add caster sugar and beat till the mixture is thick and glossy. Use a copper bowl if you have one.
Take a large spoonful of egg white mixture, add to the softened coulis, and gently fold together. If this mixture still seems to heavy to add directly to the egg whites, add more egg white to the coulis mixture and again fold gently together. Then take the coulis mixture and add it to the remaining egg whites, and gently fold them together to keep as much air in the egg whites as possible. I recommend a metal spoon for this.
Gently place the mixture in the soufflé dishes. It should not quite fill them. Tap the dishes on the counter a couple of times to remove any air bubbles. Run your thumb around the rim of the dish to separate the top of the mixture from the rim of the dish. This will help it to rise.
Place the soufflés on a baking tray and bake at 375 degrees for about 9 minutes on middle or lower shelf. The soufflés should have risen above the dish and be a beautiful golden color. Add another minute or two if they are not yet golden brown on top. They will be soft, but not sloppy.
Serve immediately as the soufflés will fall if left to cool. And be careful -they are hot!`