The temperatures are dropping and the indulging moments and temptations are rising as we near the festive season. The chefs at The Corinthia Palace present you luxurious dishes that indeed awake a sense of comfort and extravagance. Gather the troops for an treating menu; it’s time to merge your social instincts with some nest cocooning.
Chefs: Claire Giordmaina and Mark Mc Bride at The Corinthia Palace.
Tableware and Accessories: all from LOFT and Flamant
Photography by Stephen Galea
Styled by the VAMP Team.
Crêpe Soufflé Lerina Jaune – Orange Marmalade – Forest Berries – Crème Anglaise
Inspired from a menu served byAuguste Escoffier served on the 5th June 1905 at The Ritz-Carlton Hotel in London
100g plain flour
300ml semi-skimmed milk
1 tbsp sunflower oil
Method: Put 100g plain flour and a pinch of salt into a large mixing bowl. Make a well in the centre and crack 2 eggs into the middle. Pour in about 50ml from the 300ml of semi-skimmed milk and 1 tablespoon sunflower oil; then start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat. Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream.
Tip: can be done in advance
235ml heavy cream
10ml vanilla extract4 egg yolks65g white sugar
Method: In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Refrigerate overnight.
Like many monasteries in the late nineteenth century, the monastic community of Lérins Abbey has created a distillery. It still exists today, equipped with a magnificent still 1895, piloted by brother Giancardo, master liquorist, producing famous liqueurs: Yellow Lérina has a stronger imprint of wildflowers and citrus peel.
185g orange juice
45g castor sugar
3 egg yolks
36g unsalted butter
45g Lerina liqueur
150g egg whites40g castor sugar
Method for Orange Crêpe Soufflé
For the crepes
Before starting this Lerina Crêpe Soufflé recipe, make sure you have organised all the necessary ingredients. Heat the crêpe pan, and then pour the equivalent of a small ladle of crêpe batter. Spread the batter in a thin layer over the whole surface of the pan. When one side is brown, flip and cook the other side. Repeat the operation until you have the desired quantity (count one crêpe per person). In a mixing bowl, tip the egg yolks. Sprinkle the castor sugar in a thin stream.
Blanch the ingredients using a whisk. Add the flour. Combine again with a whisk. Pour the milk and the orange juice in a saucepan; bring to a boil. Pour the milk and orange juice over the blanched preparation. Transfer the preparation into the same saucepan used to boil the milk, and cook over medium heat, whisking constantly until thick. Add the soft butter, cut into cubes, and the Lerina. Combine with a whisk, and then spread the preparation on a baking sheet so it cools down quickly.
For the soufflé mix
In a stand mixer, tip the egg whites, the sugar and a pinch of salt. Beat until stiff peaks form. When the cream is cold, transfer into a mixing bowl. Add the beaten egg whites and combine gently with a rubber spatula until homogeneous. Place a crêpe on a plate. Make sure the plate you are using is suitable for the oven. Pipe some soufflé preparation on one half of the crêpe. Spread evenly with the back of a spoon. Gently fold back the other half of the crêpe on top. Sprinkle with icing sugar and bake at 200°C for approximately 10 minutes.
Once baked, garnish with forest berries. Place a spoon full of homemade orange marmalade and a spoon full of Crème Anglaise. Dust with icing sugar before serving.