Poppy soufflé with kumquat ragout

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Heat 1 teaspoon butter and brush the soufflé cups very carefully with the liquid butter. Add 1 tablespoon of sugar and turn the moulds until they are completely lined. Melt 50 g butter in a saucepan. Add the poppy seeds and flour while stirring and sweat for 2 minutes without turning colour. Cut the vanilla pod lengthwise and scrape out the pulp. Add 200 ml milk and vanilla pulp to the roux while stirring and burn over medium heat until a white coating forms on the bottom. Pour the viscous mixture into a bowl

2. 2

   Separate 4 eggs, chill the egg white. Gradually stir the egg yolks into the flour mixture. Beat the egg whites until stiff, adding 80 g sugar and salt. Fold in the beaten egg whites. Fill two thirds of the prepared moulds with the soufflé mixture, place them on a deep fat pan and place them on the second shelf in the oven from below. Pour hot water into the tray until the moulds are half full. Cook the soufflés in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes

3. 3

   Wash and slice the kumquats, removing the seeds. Caramelise 50 g sugar in a pot, add spices and deglaze with white wine. Add kumquats and cook in the stock for 2-3 minutes. Let the compote cool down and remove the spices

4. 4

   For the sabayon, boil the scraped vanilla pod from the soufflé and 120 ml milk. Separate 4 eggs. Put the egg yolks and 80 g sugar in a large whipping bowl. Slowly add the hot vanilla milk and mix with the egg yolks, stirring continuously. Whip the mixture over a hot water bath until thick and frothy. Remove from heat and continue beating for 2-3 minutes. Turn the soufflés out onto plates, arrange the compote on top and finally sprinkle with the sabayon. Decorate with lemon balm. Serve immediately so that the soufflé does not collapse

Nutrition Facts

KCAL
700 kcal

CARBS
76 g

FATS
30 g

PROTEINS
20 g