The Victorian Way

Currently Playing: How to Make Soufflés of Curry — The Victorian Way

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