Executive Pastry Chef Shows You How to Make Unique Souffle (Recipe included)

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Dozens of restaurants throughout the city are celebrating all things food with the Coolinary event. Restaurant R’evolution is participating for the first time in the event this year so we met up with Executive Pastry Chef Erin Swanson to find out more about the restaurants Melon Souffle dessert.  If you’re looking to find out more about the restaurant you can visit their website here: http://www.revolutionnola.com/

Here’s the recipe from the Chef herself!

Frozen Melon Soufflé

Yields: 12 small soufflés or 6 large

2 cups melon, pureed

1 1/3 cup heavy cream

1 ¼ cup sugar

¼ cup water

5 large egg whites

Skin and take out the seeds of a ripe melon. Puree in blender until smooth. Measure out 2 cups and place it in a large mixing bowl. Place the egg whites in the bowl of a stand mixer. Using the whip attachment, whisk the egg whites until foamy while cooking the sugar. Place the sugar and water into a small saucepot. Cook the sugar to 240F; softball stage. When the sugar reaches the correct temperature, slowly add it to the foamy egg whites while the machine is on low. Once all of the sugar is added, turn the machine on high and whip until the bottom of the bowl becomes cool to the touch. Place a small amount of the whipped egg whites into the melon puree and fold with a spatula to incorporate. Add the remaining egg whites, by gently folding. Place the heavy cream into the mixing bowl and using the whip attachment, whip to soft peaks. Fold a small amount of the heavy cream into the melon mixture, finish with the rest. Pour the mixture into molds. Freeze overnight. Unmold and serve.

Cucumber and Mint Consommé

Yields: 2 ½ cups

½ seedless cucumber, diced

1 cup plus 2 Tablespoons simple syrup (equal parts sugar and water brought to a boil and cooled)

½ lemon, juiced

3 mint sprigs

Remove the mint leaves from the stems and place into boiling water. Very quickly remove the mint leaves from the boiling water and shock them in ice water. Remove the mint and squeeze out the water. Place the cucumber, mint, simple syrup, and lemon juice in the blender. Blend on high until you cannot see any of the mint. Strain through a fine sieve. Serve.