English Heritage | How to Make Soufflés of Curry — The Victorian Way @EnglishHeritage | Uploaded 1 year ago | Updated 1 day ago
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It's the peak of summer at Audley End House and Mrs Crocombe is preparing a dessert to come after dinner — but this dessert is savoury. Found in Agnes Marshall's 'The Book of Ices' (c.1885), these "fish curry" soufflés are the perfect follow-up for a summer evening meal.
English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA
INGREDIENTS
00:00 For this recipe, you will need...
• 55g / 2oz butter
• 2 small onions
• diced 2 sour apples, peeled, cored and diced (granny smiths are ideal)
• 1 sprig of thyme
• 2 bay leaves
• 1 sprig of parsley
• 25g / 1oz desiccated coconut
• 1 tbsp ground almonds or 6 whole blanched almonds
• 1 filet of sole, flounder, plaice or other white fish
• ½ tsp curry powder
• ½ tsp curry paste (or ¼ tsp curry powder and ¼ tsp tomato puree)
• ½ tsp tamarind
• a pinch of salt
• the juice of 1 lemon
• a little milk
• yellow food colouring
• 10 oz / 300ml whipped cream (made using approx. 8oz /225ml whipping or double heavy cream)
• 5oz / 150ml aspic made using a good peppery fish or chicken stock (or plain water with peppercorns and herbs infused in it)
• 1 sheet of gelatine
• cooked, peeled prawns, to garnish
METHOD
01:25 Dice the apples
03:00 Fry the diced onions in the butter until lightly browned, then add the apple and herbs
03:32 Add the coconut, followed by the fish, spices, tamarind, lemon juice and salt
04:51 Pour in just enough milk to cover and simmer until tender
05:25 Add a splash of food colouring to make a nice, rich yellow
06:16 Pound the mixture through a sieve — or, in the 21st century, use a blender
07:04 Whip the cream and gently fold in the aspic jelly (or gelatine)
07:47 Gently whip in 5oz (150ml) of the curry mixture
08:22 Fold gently into paper-lined ramekins or small glasses
09:03 Freeze in your nearest ice cave for 1½ hours (or chill to set in the fridge, do not freeze or the gelatine will collapse)
09:20 Garnish with the prawns
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Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ
Visit Audley End House and Gardens for yourself: bit.ly/31K6exp
It's the peak of summer at Audley End House and Mrs Crocombe is preparing a dessert to come after dinner — but this dessert is savoury. Found in Agnes Marshall's 'The Book of Ices' (c.1885), these "fish curry" soufflés are the perfect follow-up for a summer evening meal.
English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA
INGREDIENTS
00:00 For this recipe, you will need...
• 55g / 2oz butter
• 2 small onions
• diced 2 sour apples, peeled, cored and diced (granny smiths are ideal)
• 1 sprig of thyme
• 2 bay leaves
• 1 sprig of parsley
• 25g / 1oz desiccated coconut
• 1 tbsp ground almonds or 6 whole blanched almonds
• 1 filet of sole, flounder, plaice or other white fish
• ½ tsp curry powder
• ½ tsp curry paste (or ¼ tsp curry powder and ¼ tsp tomato puree)
• ½ tsp tamarind
• a pinch of salt
• the juice of 1 lemon
• a little milk
• yellow food colouring
• 10 oz / 300ml whipped cream (made using approx. 8oz /225ml whipping or double heavy cream)
• 5oz / 150ml aspic made using a good peppery fish or chicken stock (or plain water with peppercorns and herbs infused in it)
• 1 sheet of gelatine
• cooked, peeled prawns, to garnish
METHOD
01:25 Dice the apples
03:00 Fry the diced onions in the butter until lightly browned, then add the apple and herbs
03:32 Add the coconut, followed by the fish, spices, tamarind, lemon juice and salt
04:51 Pour in just enough milk to cover and simmer until tender
05:25 Add a splash of food colouring to make a nice, rich yellow
06:16 Pound the mixture through a sieve — or, in the 21st century, use a blender
07:04 Whip the cream and gently fold in the aspic jelly (or gelatine)
07:47 Gently whip in 5oz (150ml) of the curry mixture
08:22 Fold gently into paper-lined ramekins or small glasses
09:03 Freeze in your nearest ice cave for 1½ hours (or chill to set in the fridge, do not freeze or the gelatine will collapse)
09:20 Garnish with the prawns
SUBSCRIBE TO OUR CHANNEL: goo.gl/c5lVBJ
FIND A PLACE TO VISIT: goo.gl/86w2F6
FOLLOW US ON TIKTOK: bit.ly/3LPAF96
LIKE US ON FACEBOOK: bit.ly/3MevLDN
FOLLOW US ON TWITTER: bit.ly/3pvFv3y
FOLLOW US ON INSTAGRAM: bit.ly/3Balkei
