Roast Red Pepper Soufflé
Scotland on a Plate
For the onion marmalade
For the red pepper soufflé
For the onion marmalade: peel and finely slice onions, melt butter in a heavy-bottomed pan and sweat onions gently until softened but not coloured. Add the other ingredients and cook, uncovered on a low heat, stirring occasionally for about 90 minutes, to a moist and soft, not dry marmalade. Cool and reserve.
For the soufflé: butter 4 ramekins and chill. Melt butter in heavy-bottomed pan and gently cook flour until there is a nutty smell. Set aside. Warm milk gently with onion or shallot and allow to infuse for 15 minutes off the heat. Chop peppers roughly, then purée in food processor, adding tomato juice and lemon juice. Warm butter and flour mixture then remove from the heat and add strained milk, then pepper purée, stirring constantly. Add a little white pepper to taste, if required.
Cook over a low heat, stirring regularly for about 40 minutes, when texture should be noticeably lighter.
Place grated Parmesan in heatproof glass bowl and add pepper mixture; fold together until cheese is amalgamated. Cool. Beat egg yolks and add to pepper mixture.
Beat egg whites until frothy then add a pinch of salt and a pinch of cream of tartar. Continue to beat until firm peaks form.
Blend 1/2 egg white (with whisk) into pepper mix then with a spatula fold in remainder. Fill ramekins, smoothing top with a palette knife. Loosen mixture from side of ramekin with the point of a knife.
Cook for 25 minutes in a roasting tray filled with boiling water to two-thirds of the way up the ramekins in an oven preheated to 190°C/gas mark 5.
Soufflés should be well risen and slightly browned.
Serve immediately with a spoonful of tepid marmalade alongside. Any marmalade remaining will keep in refrigerator in a sealed jar for about 2 weeks.
Chefs / Baking,
Desserts & Bread / Canadian / Drinks / Entertaining / General