Roast Red Pepper Soufflé

Scotland on a Plate
Edited By Ferrier Richardson
Here's a 2001 title to finally reach our shores ó seems like the Europeans want to keep their best cooking a secret! This gorgeously photographed book includes recipes from the finest chefs across the land. The Honey Wafer Millefeuilles of Raspberries and Nectarines from Braidwoods in Ayrshire (p. 31) is so tasty and the Roast Red Pepper Souffle With Red Onion Marmalade from The Albannach in Sutherland (p. 70) is sublime. Hardcover, 263 pp., $44.95.

For the onion marmalade

700 g red onions
40 g unsalted butter
75 g demerara sugar
1 1/2 tbsp crème de cassis
2 1/2 tbsp sherry vinegar
2 tsp salt

For the red pepper soufflé

50 g unsalted butter, plus extra for greasing
40 g plain flour
110 ml milk
slice of onion or 1/2 shallot
275 g red peppers, roasted, skinned and seeded
1 tsp tomato juice
1 tsp lemon juice
white pepper
50 g grated Parmesan (Reggiano)
2 free-range egg yolks
3 egg whites at room temperature
sea salt
cream of tartar

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.

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