Sticky date souffle

OUR celebrity recipe today comes from Brad Jones, one of Australia's leading chefs.

Owner and head chef of Brisbane's Alchemy Restaurant and Bar, Brad has won several international and national accolades, including four first place titles in the prestigious La Chaine des Rotisseurs in Paris.

A culinary perfectionist, Brad has worked alongside Marco Pierre White, Eric Chavot and Jamie Oliver.

Brad's latest and greatest venture is the stunning Alchemy Restaurant and Bar, which opened in 2006.

Situated on Eagle St with unobstructed views over the Brisbane River to the Story Bridge, the restaurant offers modern Australian cooking with a French influence.

Named one of the top 10 best restaurants in Queensland, the restaurant has two hats in the Courier Mail Food and Wine Guide and one star in the Gourmet Traveller Australian Restaurant Guide. 

Spiced sticky date souffle with caramel sauce and coffee cream

INGREDIENTS:

(Makes 6 portions, large moulds)

For this you will need six 200ml souffle moulds or 1 medium pan for the puree, caramel sauce, food processor and a kitchen aid or similar to whisk the whites is preferable but not a necessity.

Puree flavouring ingredients:

  • 50g prunes
  • 50g dates
  • 1 star anise
  • 1 cinnamon stick
  • 60g sugar
  • 300ml water
  • a pinch of cinnamon nutmeg and salt
  • 1ts brandy

Coffee cream ingredients:

  • 240ml cream
  • 30g sugar
  • 1tsp vanilla or 1 cut in half and then seeds scraped out
  • half shot strong espresso

Caramel sauce ingredients:

  • 100g sugar
  • 100ml cream
  • 20g butter

Meringue ingredients:

  • 1½ cups egg whites
  • 18tbsp sugar

Mould dusting:

  • 100g sugar
  • 40g butter softened

METHOD:

To make the flavouring for the souffle place the dates, prunes, water, cinnamon, star anise and 60g of sugar in a pot and bring to the boil.

Simmer until the fruit is fully cooked and soft. Bring to the side and let infuse.

Place the cream, vanilla seeds and the sugar into a bowl and whisk until a firm peak. Then place into fridge to firm up for service.

Puree the date mix making sure that you take out the seeds and the cinnamon and star anise. Do not add all the liquid just enough to make it wet but not too runny. Pass through a fine sieve.

Add the brandy, cinnamon, nutmeg and salt.

Freeze the moulds then brush the insides with melted butter and roll enough sugar to coat the insides and leave in the fridge.

Place 100g of sugar in a pot with enough water to just cover it. Glad Wrap the top and cut a hole in the centre.

Boil until it just starts to go golden, add the butter and then the cream, whisking well to stop it crystallising.

Preheat the oven to 180 degrees.

Whisk the egg whites and slowly add the sugar and whisk until smooth and glossy and the peaks form but they fall down and it's not too stiff.

Fold in 6tbsp of date mix and scoop into the bottom of all the moulds.

Place a spoon of the mix in each and flatten the tops. Place a small spoon of whites on the top like a little cap.

Clean the edges so that no mix is touching the top of the dish and wipe down the sides. Cook for 6-7 minutes until golden on top. Do not allow the sides to split or crack.

Serve with a spoon of coffee cream and cut out the cap and pour some caramel inside, dust with icing sugar. Enjoy.



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