Articles / 3 / 49 - Nordstjernan

Basic French with a lingonberry twist

Chef David Johansson’s Lingonberry soufflé with lingonberry ice cream.

Lingonberry souffle
serves 10

7 oz. lingonberry preserves
7 oz. egg whites
3-1/2 oz. sugar
1 oz. Absolut currant vodka
4-1/2 oz. water
1 oz. potato starch
butter

Heat the lingonberries and almost all of the sugar, and pour in potato starch mixed with the water, and the vodka. Boil for a minute while stirring. Cover with plastic film and cool in fridge. / Whip the egg whites to a hard foam and add the rest of the sugar. / Cover the inside of 10 small cocotte forms with a thin layer of room-temperature butter, then sugar. / Carefully blend the egg whites and lingonberry mix evenly, and fill the cocotte forms with no air pockets. / Bake in the oven at 375° F in 7-8 minutes. Serve immediately.

Lingonberry ice cream
3-1/4 oz. lingonberry preserve
3-1/4 oz. sugar
13 oz. cream
6-1/2 oz. milk
5 egg yolks

Heat the lingonberry together with half of the sugar and let it cool. / Heat the milk and cream. Whip the egg yolks with the rest of the sugar in a bowl. / Pour the warm milk and cream into the egg yolks while stirring. Put bowl in the fridge and let it cool. When it’s cool, pour the egg-cream mix into the ice-cream machine and let it run until the ice cream is creamy. / Take the ice cream and carefully blend with the lingonberries so it becomes marbled, place in freezer for at least 10 minutes before serving. A compote of rhubarb with pieces of rhubarb becomes a nice addition to this dish, both esthetically, with the ice cream and as an addition of texture.

Read more on the chef: http://www.nordstjernan.com/news/food/1066/

SEND AS EMAIL

Lingonberry soufflé with lingonberry ice cream.

1 2

Contribute

The Nordstjernan
printed edition - delivered to your home for only $41 a year.

SUBSCRIBE NOW