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Rum Souffle With Mascarpone Cream Recipe

Rum Souffle With Mascarpone Cream
How To Make Rum Souffle With Mascarpone Cream

About Rum Souffle With Mascarpone Cream Recipe: Indulge in the richness of dry fruits, mascarpone cream with rum infused souffle that you just won't be able to resist!

  • Total Cook Time1 hr 30 mins
  • Prep Time 40 mins
  • Cook Time 50 mins
  • Recipe Servings2
  • Medium

Ingredients of Rum Souffle With Mascarpone Cream

  • For the souffle:
  • 25 gms all purpose flour
  • 120 gms demerera sugar
  • 200 ml milk
  • 3 Eggs white and yolk separated
  • 1 Egg white
  • 100 gms unsalted butter (for greasing)
  • 50 ml dark rum
  • For creme:
  • 300 gms mascarpone cheese
  • 3 Eggs white and yolk separated
  • 3 tbsp caster sugar
  • 45 ml white rum
  • A pinch of cinnamon powder
  • To serve:
  • 5 nos oats and raisin cookies crumbled
  • 1 bunch micro greens
  • 1 cup assorted dry fruits
  • 150 ml dark rum
  • 1 Cinnamon stick
  • 1 Star anise

How to Make Rum Souffle With Mascarpone Cream

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Preheat oven to 180 C or 350 F. Grease the ramekin mould with softened butter and line with the flour dredging out the excess flour. In case a ramekin is not available use heat resistant tea/coffee cups. Put the moulds in chiller for the butter to set.
Mix together the flour, sugar, and milk and bring to a boil stirring continuously and reduce to a simmer. As soon as the mixture begins to thicken remove from heat, stir in the egg yolk one at a time and the rum and leave the mixture to cool.
Whisk the egg whites to stiff peaks. And fold with the rest of the mixture. Divide the mixture into the moulds filled till 3/4th and bake on a water bath for 30 minutes.
Carefully take out of the oven and let it stand for a few minutes before demoulding on the plate.

For the cream:

Beat the egg yolk with the sugar and cinnamon until pale and fluffy. Whisk the egg whites to stiff peak in a bowl and add with the egg yolk.
Gently incorporate the mascarpone and rum to the mixture and allow it to set in the chiller.

To serve:

Soak all the dry fruits with the rum and spices at room temperature overnight to infuse all the flavours.
Once the soufflé is demoulded, sprinkle the cookie crumble around, add in some of the soaked dry fruits and serve with a quenelle of the mascarpone cream.
Garnish with micro greens and serve.
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