Anjum Anand’s Pomegranate soufflé with rose and raspberry cream: a recipe for Curry For Change

Many people love Indian food, but find it daunting to cook at home. Anjum Anand has been gently coaxing people that Indian cooking can be light, healthy and easy for several successful TV series and books. Her approach has been fresh and contemporary, which is the secret to her success. So I was really excited to learn how to make a dish at the Curry For Change cooking masterclass organised by Find Your Feet with Anjum as my teacher. I wrote about the Masterclass in my recent blog post which you can find here: http://snigskitchen.blogspot.co.uk/2013/06/curry-for-change-indian-cooking.html

Anjum Anand's dessert was an Indian inspired souffle, using pomegranate and rose as an eastern twists. Her reinvention of classic British desserts as 'Indianised' version are inspired, and I have heard all about her delicious Indianised Eton Mess in her recent book. 

The souffle is flavoured with a light pomegranate syrup/coulis. You can use any commercially available pomegranate juice, since pomegranates are pretty difficult to juice. Anjum recommends Pomegreat, although I have been able to find small bottles in my local Turkish supermarket. The rose and raspberry cream is prepared separately and poured onto the souffle after serving as a final touch. 

Anjum has assured me (a complete baking-phobe) that these souffles are easy to make and will work. She has made them all over the world, including the humidity of south east Asia, where some baked pudding recipes do not work because of the climate. It was a pleasure to meet her and an honour to be able to learn from her.

I hope that if you decide to hold a Curry For Change fundraising Dinner party (you can request a Curry For Change fundraiser's pack here if you are: http://find-your-feet.org/curryforchange/cook-curry/), you give this dessert a try. It was wonderfully light, delicate and luxurious. 

Anjum Anand’s Pomegranate soufflé with rose and raspberry cream

Serves 4

Ingredients: 

Souffles

250ml pomegranate juice

2 x teaspoons (slightly rounded) corn flour 

30g sugar plus 1½ tablespoons extra for meringue and some to line the ramekins (my ramekins hold 150ml)

2 x egg whites

Soft butter to brush ramekins

Rose and raspberry cream

120g single cream

20g sugar

2 teaspoons of rose water or to taste

150g raspberries, 100g kept whole and the rest mashed and pushed through a sieve to extract all the juices

Method: 

1. Start with the soufflé. Whisk 25ml of the pomegranate juice into the corn flour until well amalgamated. Bring the remaining pomegranate juice to a boil and reduce to 125 ml, around 4 minutes; you will need to pour it back into the measuring jug to check (don’t  worry if it slightly over-reduces). 

2. Add 30g of sugar and once it has dissolved, whisk in the corn flour slurry (it will start to thicken almost immediately). Bring to a boil, whisking all the while; boil for 1-1½ minutes. Scrape into a container you can blend in (I use the same measuring jug and my stick blender). Set aside to cool.  

3. Meanwhile, butter the ramekins well and dust the inside with sugar so it is well coated. Also, this is a good time to make the cream. Take 50g of the berries, mash well and push through a sieve so you have a seed-free juice. Stir into the cream along with the sugar and rose water. Fold in the whole raspberries, taste and adjust sugar and rose water to taste.  

4. Heat the oven to 180C. Whisk the egg whites until they reach soft peaks, sprinkle in the extra 1½ tablespoons of sugar and continue whisking until the meringue is glossy and firm.

5. Blend the jelly so that it is smooth again. Place in a large bowl and whisk in around ¼ of the meringue mix. Then using a large spoon, carefully fold in the rest, trying to keep the lightness as you incorporate all the little lumps but do not over mix. Spoon equally into the ramekins and flatten the tops with a palette knife or other knife. Run the tip of your thumb around the inner rim of the ramekins and place in the oven.

6. Bake on the middle shelf for 8-9 minutes or until well risen and slightly golden on the top. Serve immediately with the rose and raspberry cream.

I would like to thank Find Your Feet for allowing me to share Anjum Anand's recipe with you.

How to make Mango Sticky Rice

Ma Muang Khao Niaow ("niaow" rhymes with a cat's miaow) translates as mango with sticky rice (ma muang is mango, khao is rice, niaow - sticky). It is a classic Thai dessert. I've seen it prepared by the chefs at Mango Tree in London (at a Thai festival), read various recipes, eaten it in London and had the real thing in Thailand. Trouble is, no-one seems to agree on the recipe! So what's a girl to do?

The best example of the dish I had was in a night food market in Bangkok, on Soi 38 Sukhumvit (which translates as Alley number 38 off Sukhumvit Road), a bustlingly busy night market loved by hard-working Thais with no time to cook their own dinners and a handful of dedicated backpackers, notable from their relaxed gait and more-than-superficial tropical tans.

Picture: Ma Muang Stall, Soi 38 Sukhumvit, Bangkok, Thailand

So I'm going to do my best to approximate this dish. I went to London's Chinatown in search of Thai mangoes. I knew that the type sold in supermarkets right now, which tend to come from the Caribbean and thereabouts are lovely fruits, but do not have the intense sweetness needed for this dish. At time of writing in the UK the prevalent mango available is the Kent mango. Not as stringy as some of the other American/Caribbean mangoes - and just the kind of thing I would use for a dinner salad or fruit salad, but not right for this dish. So after a little searching I found exactly what I wanted in Loon Fung on Gerrard Street;  a Thai mango. OK, it was a little steep at £3.22 (I truly wish I were joking, but sadly, no) but after trying many varieties of mango from all manner of tropical climes, I knew this was going to be the only one which would match the ripe, sweet mellowness of the Bangkok delight I am trying to re-create. Apparently the name for this delightful mango is 'Naam Dok Maai' (flower nectar mango) - a totally appropriate description. You will know you are buying the right type of mango if what you buy resembles the 'Paisley' shape from Paisley pattern material - the shape is a classical mango shape.
Anyway, despite misgivings over the hefty price tag (if you knew what a bargain hunter I am, you would get it!),  I parted with the cold hard cash. If you are not willing to part with £3.22 for a single mango (which I would TOTALLY understand), then I advise you to get the small Indian/Pakistani mangoes with yellow skin - varieties include 'honey' and 'alfonso'. You are looking for a non-fibrous, thin skinned, intensely sweet mango..... I think I am getting a tad obsessed....!

Picture: A very expensive mango
 

Serves 2

Ingredients:
1 small mug full of glutinous rice
1 + 3/4 small mugs full of water
1 very expensive Thai mango (but I'm not bitter!)
1 can coconut milk
3 tbsp palm sugar (use brown unrefined sugar if you can't find this ingredient)
1 pinch salt / 1/3rd tsp salt
fried split mung beans (topping) - Hard to find, but truly authentic!

Method:
The small mug of rice needs to be soaked in the first water in a bowl for as long as you can manage. I soaked mine for 3 hours. Overnight will most likely give you are more authentic results.

After soaking add the other 3/4 mug of water plus 1/4 can coconut milk.

Either put in a pan and bring to the boil for 12 minutes or until the liquid more or less disappears or cook in a the microwave. I've seen two lovely Thai ladies cook their sticky rice in the microwave on youtube, so don't sweat the 'is that authentic' issue. Besides, I cook all my rice in the microwave as it guarantees that it cooks by steaming/absorbtion.

If using microwave, then cook in a plastic rice cooker / lidded glazed pottery pot for 10-12 minutes.

Make the sauce by heating up the remaining coconut milk, salt and sugar together in a small pan. 

Picture: Freshly ground palm sugar, coconut milk and sea salt ready to make the sauce

When hot and well-combined, the sauce is done!

Prepare the mango. Cut into 3 thirds - one with the stone and 2 without, then remove the flesh from the 2 non-stone pieces by spooning out the mango goodness and then by using knife to trim the good bits from the stone piece. Cut all the mango into small bite sized pieces.

Picture: Step 1 of mango preparation; cutting into thirds

 Picture: Step 2 of mango preparation; harvesting and chopping the mango 'meat'

Serve a pile of the sticky rice with sliced mango. Pour sauce thoroughly over both. Top with friend mung beans if available. If not no topping or toasted sesame seeds would be great.

Picture: the finished pudding!

It is a dish which is well worth the effort.
Enjoy!