How to Make Soufflés of Curry — The Victorian Way

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Buy your copy of our 'Victorian Way' cookery book: http://bit.ly/2RPyrvQ • Visit Audley End House and Gardens for yourself: https://bit.ly/31K6exp • It's the peak of summer at Audley End House and Mrs Crocombe is preparing a dessert to come after dinner — but this dessert is savoury. Found in Agnes Marshall's 'The Book of Ices' (c.1885), these fish curry soufflés are the perfect follow-up for a summer evening meal. • English Heritage is a charity that cares for over 400 historic buildings, monuments and sites. Find out how you can support our work here: http://bit.ly/38Cv9lA • INGREDIENTS • 00:00 For this recipe, you will need... • • 55g / 2oz butter • • 2 small onions • • diced 2 sour apples, peeled, cored and diced (granny smiths are ideal) • • 1 sprig of thyme • • 2 bay leaves • • 1 sprig of parsley • • 25g / 1oz desiccated coconut • • 1 tbsp ground almonds or 6 whole blanched almonds • • 1 filet of sole, flounder, plaice or other white fish • • ½ tsp curry powder • • ½ tsp curry paste (or ¼ tsp curry powder and ¼ tsp tomato puree) • • ½ tsp tamarind • • a pinch of salt • • the juice of 1 lemon • • a little milk • • yellow food colouring • • 10 oz / 300ml whipped cream (made using approx. 8oz /225ml whipping or double heavy cream) • • 5oz / 150ml aspic made using a good peppery fish or chicken stock (or plain water with peppercorns and herbs infused in it) • • 1 sheet of gelatine • • cooked, peeled prawns, to garnish • METHOD • 01:25 Dice the apples • 03:00 Fry the diced onions in the butter until lightly browned, then add the apple and herbs • 03:32 Add the coconut, followed by the fish, spices, tamarind, lemon juice and salt • 04:51 Pour in just enough milk to cover and simmer until tender • 05:25 Add a splash of food colouring to make a nice, rich yellow • 06:16 Pound the mixture through a sieve — or, in the 21st century, use a blender • 07:04 Whip the cream and gently fold in the aspic jelly (or gelatine) • 07:47 Gently whip in 5oz (150ml) of the curry mixture • 08:22 Fold gently into paper-lined ramekins or small glasses • 09:03 Freeze in your nearest ice cave for 1½ hours (or chill to set in the fridge, do not freeze or the gelatine will collapse) • 09:20 Garnish with the prawns • SUBSCRIBE TO OUR CHANNEL: https://goo.gl/c5lVBJ • FIND A PLACE TO VISIT: https://goo.gl/86w2F6 • FOLLOW US ON TIKTOK: https://bit.ly/3LPAF96 • LIKE US ON FACEBOOK: https://bit.ly/3MevLDN • FOLLOW US ON TWITTER: https://bit.ly/3pvFv3y • FOLLOW US ON INSTAGRAM: https://bit.ly/3Balkei

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