Sharing the sweet secrets of the famed Kempi Deli(2)
Jean-Luc Vasseur demonstrates how to make a sour cherry soufflé. Photo: Zhang Hui
For the first pastry cooking class, participants will have the chance to cook with Thomas Laberer and Jean-Luc Vasseur.
Local Italian wines and desserts will be provided.
Price: 398 yuan Date of the fi rst class: February 21, 3 pm to 6 pm Venue: Trattoria La Gondola, Kempinski Hotel Tel: 6465-3388 (extension: 5707)
Sour cherry soufflé, a French Christmas dessert
Recipe serves six. Ingredients:
Two egg whites, juice of a lemon, sugar (15 grams), corn starch (10 grams), sour cherry puree (150 grams), Amaretto cherries and kirsch (15 grams).
Steps:
1. Put sour cherry puree into a pan to boil, then add lemon juice.
2. Use kirsch to dissolve corn starch. When completely dissolved, add to cherry sauce.
3. Beat the egg white into foam. When half done, add sugar. Note: the timing for adding sugar is very important. If too early, it will take longer to make the foam. If too late, the sugar will not be dispersed evenly.
4. Glass cups to contain cakes should be prepared in advance, brushed with a layer of butter and a layer of sugar so that the cakes are easily removed after baking.
5. Put several Amaretto cherries into each glass as the base.
6. Allow cherry sauce to cool. If too hot, the sauce will cause the egg white foam to collapse.
7. Mix cherry sauce and egg white foam gently until mixed evenly.
8. Pour mixture into a plastic bag with a small hole, and then fill up each glass by squeezing the mixture through the small hole.
9. Use a spatula to flatten the mixture at the top of the glass and etch a shallow groove around the edge of the mixture.
10. Put the glasses into a flat pan with water covering the bottom.
11. Pre-heat the oven to 180 C (if you neglect to do this the mixture will collapse). Cook for 15 minutes, remove and cool.
