Comments on: Souffle Grand Marnier

By: Janet Ching

Janet Ching — Mon, 02 Mar 2009 16:39:52 +0000

Your souffle is so pretty. In the past I thought souffle is only suitable to order when eating out, I agree with you, it’s pretty easy to make. I was thinking of making the grand marnier creme anglaise sauce but no cream at home so came up the orange juice + liqueur version.

By: Janet Ching

Janet Ching — Sat, 28 Feb 2009 22:48:28 +0000

Your souffle is awesome! So beautiful! I want one : )

By: SimplePleasure

SimplePleasure — Wed, 14 Jan 2009 09:12:20 +0000

How would you know if the souffle is ready to be eaten? Before I made a chocolate souffle I thought it’s ready because it already rose but when we devour it the middle is a bit still wet. what do you think happened? and how do i avoid this?

By: rose

rose — Tue, 13 Jan 2009 14:59:56 +0000

thanks so much bettyq!!!!!!!!!!!

By: quiapo

quiapo — Tue, 13 Jan 2009 12:31:24 +0000

For a savouiry souffle (cheese, asparragus, smoked salmon) you can line the dish with butter and flour, rather than butter and sugar. I use a french copper bowl to whip the egg whites – it is supposed to make the egg whites stiffer due to the incorporation of the copper molecules – but I haven’t done comparison tests. I have never tried the bain marie suggested by the epicurious recipe, dry baking seems to work fine. A collar wil make it rise higher, or for variation, you can run your finger n the inside edge of the bowl, and ony the middle will rise.
betty Q. Thanks for the bibingka souffle recipe, I’ll try it this weekend.

By: betty q.

betty q. — Mon, 12 Jan 2009 23:36:08 +0000

Oh, MC..how about adding Malibu Coconut -Rum in your Bibingka Souffle!

By: betty q.

betty q. — Mon, 12 Jan 2009 23:33:25 +0000

Hey Rose..Ok..compote …sorry..but I do not have definite measurements for compote…I use the tancha method. Now, if I want the strawberry taste to predominate, I add more berries than rhubarb. Cut both into approximately same size chunks. If your berries are fairly small, really tiny, leave tthem whole and cut the rhubarb same size as the berries. Add sugar. Depending on how sweet your berries taste, just approximate. You can always add more sugar as you go along.Say for instance, if you have 3 cups total of straw/rhubarb mixture, maybe start with 1/2 cup sugar. Let that macerate for a few hours. You will have a lot of liquid that exuded from the fruit. Bring it to a gentle boil. Once it starts to boil, turn off the heat and set it aside. This way, you can be guaranteed your fruit will not turn to mush. Let it cool in the liquid. If you want more fruit than liquid in your compote, scoop the fruit with a slotted spoon and transfer to another pot. Boil some of the liquid in another pot. Dissolve maybe 1 or 2 tbsp. cornstarch in water. When boiling, add it to the liquid. add some orange zestand pinch of cinnamon. Fold it into the fruit adding more liquid if too thick. For the leftover liquid, you canmake it into jelly. I like my compote a bit runny.

For the crisp….do you have Maida Heatter’s book? She has a blueberry Crumble recipe that is really good. But I would addjust a touch of blitzed Minute Tapioca in the filling together with the flour. For the filling, if you have a total of 6 cups straw/rhubarb mixture, add maybe 3/4 cup sugar. Taste it. Let that fruit stand for about 30 mi nutes to allow the minute tapioca to absorb some of the liquid so it will not be grainy when it is baked.

But I would like you to try this Straw/Rhubarb Bars. It is like a crisp with a crust. This is really good. I make this every spring and I have to control myself or I can finish a whole tray .
For a 9×13 pan:
3 cups flour
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups oatmeal
1 cup butter
pinch of salt
1 tsp. baking powder
1 egg white
Mix everything except the egg white until crumbly. Then remove 2 cups of it and set aside. Now to the rest add the eggwhite and press into bottom of foil lined and buttered pan. Bake it 350 for 10 minutes. Mix the filling:
3 cups strawberry.rhubarb mixture, cut into small pieces.
1/2 cup sugar
pinch of salt
zest of 1/2 orange
pinch of cinnamon
2 tbsp. cornstarch
Mix everything in a bowl and then spread into the top of crust. Mix 1 can condensed milk, 1 egg yolk, 1 tbsp. lemon juice some zest. Drizzle it on top of the rhubarb mixture. Bake for 7 to 8 minutes first and then put the reserved 2 cups of topping and bake for another 25 to 35 minutes. cool before cutting into bars.

By: rose

rose — Mon, 12 Jan 2009 21:12:02 +0000

sorry for the pressure bettyq,, can you also give the recipe of your starwberry rhubabr crisp? if you can only… thanks so much ..i highly appreciate it. i still have a kilo of rhubarb, i want to try something different other than a compote..thanks

By: rose

rose — Mon, 12 Jan 2009 20:50:42 +0000

thanks Bettyq!!!!!BTw, to you have any rhubarb compote recipe? i saw some but, i’m not sure if they are ok to follow.i want a recipe that has been tested.thanks again!!!!

By: Maria Clara

Maria Clara — Mon, 12 Jan 2009 20:34:36 +0000

Thanks Bettyq you always come to my rescue. Yes, when she gave me the vague answer of lady up the hill, I shut my mouth. They were very good bibingka souffles though.