I know. I know. This photo is DARK, but I wasn't about to mar the candle-lit Friday night ambience at Bistro Elan with a camera flash. Yet this little souffle was so amazing, I had to capture its image.
Fresh huckleberries were nestled between two layers of lemon souffle and then a crackly creme-brulee-like topping finished off the dish. To discover how the topping was accomplished I'm going to have to sit at the counter of Bistro Elan's open kitchen and quiz the pastry chef. Until I do, I'm at least going to experiment with layering some berries in a dessert souffle. Perhaps raspberries in a vanilla base. Or diced super-ripe plucots between layers of strawberry souffle.
And when I discover the topping technique I suspect I'm going to have to buy a blowtorch.
9 comments:
Glad you didn't use the flash - you wouldn't have captured that beautiful purple berry colour.
I reckon that chef needs a grilling. I'd love the recipe.
mmmmmm.
and what's that in the background?
In the background: warm beignets with milk chocolate mousse on the side.
Although our pal RK thought they looked like a giant form of prairie oysters.
ooh beignets!
if you really need a blowtorch i have a little kitchen blowtorch never opened in the two years or so since i bought it! it is yours.
i would not have known which dessert to order! they both sound fab.
Yes, you should definitely experiment with souffles...and post the results here for everyone to gaze at! :-) I can see why this particular souffle would inspire you...its looks very enticing.
Yes, it looks and sounds delicious! Have plucots been around awhile? I thought they were fairly new when I discovered them a few months ago haha. When you find out how to make this dish, pass it along to us :)
Looks heavenly...
Now if only you'd had a blowtorch with you!
This looks very appetizing! and beignets...hmmmhmhmm!
Post a Comment