Beau Papa being in London with Jean-Pierre, a cousin of my husband, I had been a little bit under pressure this week, thinking about where to go, in which restaurant and wondering if the weather would be nice….
In the end, I changed up my mind for most of the restaurants I had planned to go but I have to say that eventually we where happy to discover some new places….
On Friday we went to the top floor of SOS (Smith of Smithfield) the restaurant just next to the so famous nightclub “Fabric”!
It had been a long time since I did not eat any meat especially in London where I am becoming a veggie but when I had a look at the menu I thought that it was not the place to order some fish!
The four of us ordered beef and the four of us enjoyed it….It was cooked the way we wanted it to be (rare is rare not well cooked, well cooked is well cooked, not overcooked!) and they were not served with the usual ketchup and mayonnaise but with more sophisticate sauce and mustard.
The mood is also very nice, the view is breathtaking thanks to the great bay window open on the roofs of Smithfield Market and the City.
On Saturday, after visiting the Tate Modern, the Borough Market and the Portobello Market, we decided to stay East side and try one of the restaurant around Old Street. Even if the fresh pasta were a little bit sticky, the mood was really nice, the sofas very confortable and the good surprise was downstairs, some sort of lounge bar, very cosy thanks to the wooden surrounding and offering live music from Thursday til Saturday.
The last thing I have to tell you about is the Soufflé….
When my “Belle famille” arrived on Friday, I had just been assisting a cooking class on the topic of the “soufflé”. When I told them I had been working on the chocolate, the vanilla and the raspberry soufflé, they decided we had to try one so that Jean-Pierre may impress his two daughters when he’ll come back.
We decided to work on the Raspberry Soufflé…..!
For the crème patissière
- 4 egg yolks
- 80g caster sugar
- 10g cornflour
- 40g plain flour
- 280ml milk
For the soufflés
- 250g raspberries
- 3 tbsp crème patissière
- 1 egg yolk
- a few drops vanilla extract
- 8 egg whites
- 60g caster sugar, plus extra for dredging
- icing sugar, to decorate
Whisk the egg yolks and sugar together in a bowl, then whisk in the cornflour and plain flour.
Heat the milk in a pan and bring to the boil. Very slowly add the hot milk to the egg mixture, whisking continuously.
Pour the mixture into a clean pan and heat until simmering. Cook gently, stirring, for about 1 minute until slightly thickened.
Remove from the heat and leave the crème to cool. Cover with cling film to prevent the mixture from forming a skin.
To make the soufflés; preheat the oven to 180C/gas 4.
Butter 6 ramekin dishes very thoroughly; dredge them with caster sugar and put in the fridge.
Crush a third of the raspberries with a fork.
Mix 3 tablespoons cooled crème patissière with the vanilla extract, the egg yolk and the crushed raspberries.
Whisk the egg whites until they form soft peaks. Add the caster sugar and whisk again for a few seconds until slightly opaque.
Fold one third of this into the raspberry mixture, to slacken it and then fold in the rest gently so as not to lose the air.
Fold in the whole raspberries.
Fill the chilled ramekins to the brim with the mixture. Smooth the tops and run your thumb around each, just inside the rim (this helps rising).
Cook the soufflés in the oven for 7-8 minutes until well risen.
Sift a little icing sugar over the top of each soufflé and serve immediately.
As I did not have any ramequin, we used a larger dish. We just had to wait twice the time to get it cooked and to agree that we will share it on an equal basis….