17 Oct 2011

Pier ~ Beautiful Cookbook

Cover: Asparagus Cappuccino

Raspberry Souffle

Pan Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts

Calamari and Prawn Gnocchi with Fennel and Coriander ~ Squid Ink Vinaigrette

By Greg Doyle, Grant King & Katrina Kanetani
RRP $85.00

"Doyle, along with executive chefs Grant King and Katrina Kanetani, recreate a fine dining experience with 99 recipes presented the way you'd expect from the team that won Australian Gourmet Traveller's Restaurant of the Year 2008."

Beautiful, sophisticate and picture perfect book.

My favourite dish of the night at the Pier restaurant located at Rose Bay, Sydney.
Previous restaurant review post here.

Raspberry Souffle recipe from the book Pier

600g raspberries, processed in a food processor and sieved
2.5 tablespoons sugar, plus extra for coating
1 tablespoon cornflour (cornstarch) unsalted butter, softened, for greasing
16 egg whites
8 dessertspoons caster (superfine) sugar
250ml sugar syrup icing (confectioner') sugar, for dusting

Method: Preheat the oven to 200C/400F
Reserve 250ml of the raspberry puree for the sauce

To make the souffle base, place the remaining raspberry puree in a medium saucepan and bring to the boil. In another saucepan, combine the sugar and 25ml water and heat to the soft-ball stage (118C/244F on a sugar thermometer). Mix the cornflour and 25ml water together in a bowl. When the sugar syrup has reached 118C/244F, slowly pour it into the just boiled raspberry puree, mixing together thoroughly with a whisk. Add the cornflour and water mixture, making sure to whisk quickly to avoid lumps. Boil the souffle base for 4 to 5 minutes to cook out the starch from the cornflour, making sure to constantly stir the mixture. Remove the saucepan from the heat and pass the souffle base through a fine stainless-steel sieve into a bowl. Place a piece of plastic wrap directly on top of the base to avoid a skin forming, and allow to cool.

Meanwhile, make the raspberry sauce. Combine the raspberry puree and sugar syrup in a small saucepan and bring the mixture to the boil. Reduce the heat and simmer the sauce until it reduces by half (as the sauce reduces, skim any foam from the top using a ladle - this results in a clear sauce).

More menu photos on Pier Restuarant's flickr acount.

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