Poppy Seed Soufflé With Kumquat Compote And Sabayon Sauce

1. 1

   Preheat the oven to 400u00b0F. Melt the butter in a large pan. Use a little of it to brush the base and sides of 4 ramekin dishes. Sprinkle some sugar into each and shake it around to coat.

2. 2

   To make the souffles, add the poppy seeds and flour to the melted butter and cook, stirring, for 2 mins to make a paste. Gradually add the vanilla seeds and 3/4 cup of milk, beating over medium heat until thick and smooth. Pour into a bowl then gradually stir in 4 egg yolks. Beat the 4 whites until firm, then whisk in 1/2 cup sugar and a pinch of salt. Whisk until glossy then fold into the souffle mixture. Spoon into the ramekins so that they are 2/3 full. Place them in a deep roasting pan, filled halfway with boiling water and bake in the lower half of the oven for 15-18 mins.

3. 3

   Meanwhile, to make the kumquat compote, heat 1/4 cup of sugar in a pan until it caramelizes, add the spices, then pour in the wine to deglaze the pan and make a syrup. Add the kumquats and cook 2-3 mins. Leave to cool and remove the spices.

4. 4

   To make the sabayon sauce, warm the rest of the milk with the vanilla pod. Whisk the remaining 4 egg yolks with the rest of the sugar in a large mixing bowl then gradually beat in the warm milk. Set the bowl over a pan of simmering water and whisk until foamy. Remove from the heat and continue to whisk for 2-3 mins.

5. 5

   Turn the souffles out onto warm plates, serve with the compote and spoon the sabayon sauce on top. Decorate with mint and serve immediately.

* Per serving · 4 servings · Values may vary.

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