Food and Drink at Old Course Hotel

Welcome back.

 The party season is here so it’s the perfect time to invite friends and family round to have a catch up, and show off some new skills in the kitchen!

One recipe that is sure to have your guests struck with amazement is a soufflé. Here at the Road Hole Restaurant we serve a delicious Lime and Ginger Soufflé served with a Pink Lemonade Sorbet on our a la carte menu. People believe that they are really hard to master but all it takes is a little practice and patience. To keep you right I have shared my top 5 tips to making a towering soufflé…

1. Pre heat your oven to ensure that the soufflé goes into the right temperature – for this recipe you will need  180°
2. Your bowls must be spotless; any residue may mean that the eggs will not whip properly.
3. Your panade (see the recipe below) must be cool before you add it to the egg whites.
4. Make the soufflé mix and pour it into moulds before your guests arrive. It can be stored in the freezer, ideally no more than 12 hours; they will just need an extra couple of minutes in the oven.
5. Be patient and do not open the door until the time is up. You don’t want them collapsing!

Don’t be scared of them, and they will reward you.

Here is my recipe for a really simple but absolutely delicious Apple Soufflé, you’re best to watch my demonstration on YouTube to get a really good understanding.

Apple Soufflé – 4 portions

Preheat your oven to 180°C.

• 200g apple puree
• 1 tblsp water
• 50g castor sugar
• 8g corn flour
• ½  lemon juiced and zest
• 15 g calvados (apple brandy)

First, make the panade.

Warm the apple puree, calvados and castor sugar in a pot. Add the water to the corn flour and mix, ensuring that there are no lumps. Add the corn flour to the heated mixture and cook out for three minutes.  Add lemon juice to taste, remember it should be sharp and strong. Pour the heated mix into a clean container, cover and cool.

Next, using a pastry brush line the soufflé moulds with soft butter, remember to keep all the butter brush strokes, even and vertical. Add the sugar, coat and empty any excess.

• 60g sugar
• 120g egg whites
• 180g apple panade

Whisk the egg whites and sugar until they form stiff peaks.

Take one spoonful and add it to the apple panade, mix vigorously, then add the rest of the whites. Fold these through gently.

Carefully spoon the mix equally between the medium-sized moulds, gently knock them on the work surface to get rid of any air bubbles then smooth the top with a pallet knife. Using your thumb, make a small rim on the inside of the soufflé. Bake at 180°c for 8-10 min.

If you do have any questions or if you find that the recipe is still not working for you then do get in touch, I’m happy to help!

Remember I will be cooking with the winner’s of my cooking competition at the Christmas Emporium this weekend at the Hotel. Visit our website for more information on the event.

Happy cooking

Ross