Comments on: Chocolate Soufflé with Raspberry Coulis

By: Marketman

Marketman — Tue, 01 Nov 2016 10:07:57 +0000

Justin, I have personally never seen fresh raspberries for sale in Manila. This recipe was made with frozen berries.

By: Justin

Justin — Tue, 01 Nov 2016 09:52:47 +0000

where can I buy fresh raspberry in metro manila?

By: bennym

bennym — Thu, 25 Feb 2016 14:55:48 +0000

Thanks, Footloose, for the fiori sub and the bread tip!

By: Footloose

Footloose — Wed, 24 Feb 2016 18:15:05 +0000

1/4 teaspoon each of cinnamon oil and lemon or orange oil, a teaspoon of vanilla extract. If what you have is not citrus oil but extract, use a teaspoon of it instead. I have not seen diluted extract of cinnamon available here, only oil. Remember to adjust your other liquid volume when using diluted flavourings.

Btw, a truc I picked up in Brazil with their home made panetonne for a truly moist texture that lingers for days is add a bit of potato flour (I actually use unflavoured
instant mashed potato) and granular lecithin you can pick up from the bulk store.

By: bennym

bennym — Wed, 24 Feb 2016 16:04:09 +0000

Footloose, care to share the proportions of the cinnamon oil, vanilla, and citrus in your fiori di sicilia substitute? I’ve only seen citrus and vanilla combos for homemade fiori di sicilia, and would not have guessed the addition of cinnamon.

By: Footloose

Footloose — Tue, 23 Feb 2016 08:48:26 +0000

Thai frozen jackfruit chunks sliced crosswise into strips although fresh jackfruit from Mexico are now available all year round, I am sure, would have worked equally well. Fresh is, of course, a wee bit more expensive but you get the chestnut-like seeds I adored grilled as a child.

I did skip the cinnamon. My town’s guinataan expert once told me a rule that you only use one aromatic in a dish which I have for long time transgressed. A combination of vanilla, almond extract and citrus flavouring in pound cake is just too intoxicating to ignore. Or a combination of cinnamon oil, vanilla extract and citrus flavouring is a great substitute for the wildly expensive Fiori di Sicilia required for proper panetonne.

By: Khew

Khew — Tue, 23 Feb 2016 07:11:43 +0000

Other ‘crazy’ jackfruit sweets I’ve done include:

– cobbler. Combined with “nian gao” but you could just as well use dodol.
– tartlet. Buttered lumpia skins layered and baked to a crisp shell. Fill with creme pattisiere and topped with poached jackfruit. Choc-brandy sauce on the side. Alternatively choc mousse or ganache instead of the creme.
– cake. Straight buttercake or a sponge and cream + jackfruit (sauteed to soften).
– ice-cream. Turned out smelling like strawberry ice-cream. Go figure!

By: Khew

Khew — Tue, 23 Feb 2016 06:55:12 +0000

Glad it worked out, Footloose. IMO, don’t add cinnamon though.

By: Marketman

Marketman — Tue, 23 Feb 2016 01:04:20 +0000

Footloose did you add fresh or preserved langka to your apple pie? Now I want to try this…

By: Footloose

Footloose — Mon, 22 Feb 2016 23:19:50 +0000

“…I don’t often see them on offer in restaurants anymore, and they seem like a throwback to the 1970’s or 80’s,…” Perhaps they are being served now under a different name. In olden days, culinary flops quickly disappeared into the garbage bin, nowadays, the dishonour involved in cratered soufflé has mostly vanished, they simply unabashedly serve them as fallen cakes.

Btw, @Khew, I finally tried your suggestion to add lanka to apple pie which turned out absolutely delicious specially when baked until the crust turns fully browned as I did. Brought to mind the turrones we made as newcomers to Canada when saba was still unobtainable. We likewise paired Northern Spy apples with preserved jackfruit.