Ka'u Orange Ricotta Breakfast Souffle with Taro Griddle Cakes
- The Fairmont Orchid, Hawaii
Ka'u Orange Ricotta Breakfast Souffle
- 6 tablespoons unsalted butter, softened, plus more
- 1 cup granulated sugar, plus more for dusting
- 3/4 cup water
- Pinch Kosher salt
- 3/4 cup all-purpose flour
- 4 large egg yolks
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1 3/4 cups Ricotta Cheese
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 2 oz Grande Mariner Liqueur
- Confectioners' sugar for dusting
Ka’u Orange Curd
- 3 cups juice from about 5 Ka’u oranges
- 1 cup unsalted butter
- 3 tablespoons orange zest
- 2 ½ cups fine sugar
- 5 eggs
Paauilo Vanilla Bean Whipped Cream
- 1 cup Heavy Whipping Cream
- 1 tablespoon Sugar
- 1/2 tsp. Paauilo Vanilla Powder
- 18oz Taro Root or Purple Sweet Potato cooked
- 2oz Whole Butter softened
- 4 egg yolks
- 6 egg whites whipped into stiff peaks
- 4 tablespoons all purpose flour
- 8 tablespoons Heavy Cream
- Sea Salt and Pepper
- Garnish if desired (herbs, puree, flavoring)
- 60 Minutes,60 minutes for the Souffle
- Total Time:
- 30 Minutes,1 hour 30 minutes
- 1. Preheat the oven to 425°. Butter four 10-ounce ramekins and dust generously with granulated sugar.
- 2. In a medium saucepan, bring the softened butter, the water and 1/2 teaspoon of salt to a boil. Remove from the heat and stir in the flour all at once. Cook over moderate heat, stirring with a wooden spoon, until the dough comes together, about 2 minutes. Transfer the dough to the bowl of a standing mixer fitted with the paddle. Beat at medium speed for 10 seconds. Add the egg yolks one at a time; beat well between additions. Add the lemon zest, juice, ricotta cheese and beat at high speed unt
- 3. Wash and dry the mixer bowl. Add the egg whites, the cream of tartar and a pinch of salt. Using the whisk attachment, beat the egg whites at medium high speed until soft peaks form. Add the 1 cup of granulated sugar in a thin stream and beat at high speed until stiff, glossy peaks form, about 2 minutes. Add the Grande Mariner Liqueur to thericotta base mix and gently fold half of the egg whites into the mixture just until no white streaks remain. Then add the other half of the egg whites fold
- 4. Spoon the soufflé mixture into the buttered and sugared ramekins. Bake the soufflés at 425° in the center of the oven for 14 -16 minutes, or until firm, risen and golden brown on top.
- 5. Dust the tops with confectioners' sugar and serve immediately with Ka’u Orange Curd and vanilla bean whipped cream.
- 1. Combine zest and orange juice in a bowl, along with cubed butter and sugar. Set over a pan of gently simmering water. Stir until butter is melted and sugar is dissolved.
- 2. Lightly beat eggs into mixture. Simmer over low heat until thickened, stirring constantly. This usually takes 20-25 minutes.
- 3. Remove the lemon curd from heat and pour into jars. Follow directions above on filling jars and storing.
- 1. Whip heavy cream add sugar and continue to whip to soft peak.
- 2. Add vanilla bean powder.
- 1. Press the cooked peeled warm taro through a ricer or food mill. Using a whisk add in the softened butter, egg yolks, then fold in the flour until well combined
- 2. Gradually add enough cream to loosen the mixture to a smooth batter. Season, to taste, with salt and freshly ground black pepper. Add any garnish needed. (herbs, puree, flavoring)
- 3. Gently fold the whisked egg whites into the batter until well combined.
- 4. Heat a non stick frying pan over a medium high heat. Add a little butter to the pan, using a spoon add the taro pancake batter mixture to the pan, making sure to leave space between each spoonful.
- 5. Fry the taro pancakes for 2-3 minutes on each side, or until risen and golden-brown on both sides. Remove from the pan and keep warm. Repeat the process with the remaining batter mixture Garnish with Fromage Blanc, Big Island Grown Osetra Caviar, Finger Lime Cavair
Start your morning off with a delectable breakfast straight from the islands. A ruby red grapefruit bellini is the perfect accompaniment to taro griddle cakes topped with fromage blanc, Hawai`i Island grown osetra sturgeon and finger lime caviar served alongside a Ka’u orange ricotta soufflé topped with meyer lemon curd. Enjoy!
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