>>In a pan, boil milk and cream together with 20 grams of castor sugar and remove from fire.
>>In another bowl, sieve all-purpose flour and corn flour together with the rest of the castor sugar. Add egg yolks to this and whisk.
>>Pour the hot cream and milk mixture into the egg yolk mixture and whisk thoroughly in order to prevent the eggs from getting cooked.
>>Once mixed, transfer this into a cooking pan once again and simmer over a slow flame, stirring continuously until the sauce begins to thicken.
>>Transfer the thickened sauce into a serving bowl and cover it with a plastic film in order to prevent a skin from forming.
>>At regular intervals, mix the sauce with a clean spoon. Once cool, it is ready to use.
>>Add orange zest to crème patisserie and mix well.
>>Gently fold-in cheese and ensure that no lumps remain.
>>In a clean bowl, whip egg whites with a pinch of salt. Add castor sugar and continue to whisk until soft peaks begin to emerge.
>>Fold the egg white mixture into the cheese mixture.
Spicy Veg SouffleIngredients:
1/2 cup flour
1 tsp baking powder
10 eggs yolks, beaten
1/2 cup melted butter
4 cups cheese, grated
2 cups cottage cheese, crumbled
2 green chillies, diced
300 gm sweet corn, boiled
1 pinch of salt
1 pinch of pepper Recipe by pastry Chef Sanjay Kachave from Courtyard by Marriott