mint crème anglaise 2 tablespoons mint leaves, cut in to strips ½ cup/120ml heavy cream 1 oz/30ml milk 1 egg yolk ¼ teaspoon vanilla extract 1 ounce/30g sugar
1) Place the egg yolk, sugar, vanilla, and a pinch of salt together in a heatproof bowl. Whisk together until blended.
2) Heat the cream, milk, and mint leaves over medium heat and bring to a simmer. Wait until you’re at least able to smell the mint.
3) Temper the egg yolk mixture by pouring around one-third of the hot milk/cream in to the bowl, whisking vigorously. Slowly add the egg mixture back in to the pot and over medium-low heat, stir constantly until the sauce can thickly coat the back of a spoon and you can run your finger down it without it budging.
4) Remove from the heat and strain into another bowl to remove the mint leaves and any small bits of cooked egg.
lemon soufflé ¼ cup/60ml milk 1 teaspoon cornstarch 3 tablespoons lemon juice 4 tablespoons granulated white sugar 1 egg white ¼ teaspoon cream of tartar
1) Whisk together the milk, cornstarch, lemon juice, and one tablespoon granulated sugar until smooth. Place on the stove over medium height, and wait until the mixture bubbles and thickens. Allow it to cook around 1-2 minutes and then remove from the heat and place in to a bowl.
2) Preheat the oven to 400°F/200°F.
3) Beat the egg white with the cream of tartar until they form soft peaks. Add in the rest of the sugar, and then continue to beat until at stiff peaks and glossy.
4) Place ¼ of the egg white mixture in to the bowl with the lemon pudding. Stir to lighten up the mixture, and then pour it back in to the bowl with the egg whites. Fold the two together until everything is blended.
5) Butter a 6oz ramekin and pour a little sugar in it to coat the bottom and the sides. Place the soufflé batter in to the ramekin.
6) Bake for 15 minutes.
(note: I only had lemon juice available so I went with what I had. If you have actual lemons, well, I’d suggest instead around two teaspoons of lemon zest and a tablespoon lemon juice. There’s just so much lemon juice because they don’t impart a lot of flavor. I also have not made soufflé without cream of tartar, but I’m pretty sure, technically speaking, you could. Cream of tartar just helps stabilize egg whites and increase the volume, but if you don’t have any on hand try it.. worse it can do is you don’t have one that puffy.)
To serve, poke in to the soufflé with a spoon and top with a generous 3-4 spoonfuls of the mint sauce.
I had some mint sauce left over, and will keep you guys updated with whatever I do with it. Quite possibly might make île flottante ;D