Pomegranates are one of the prettiest fruits i've seen. I've only eaten them a couple of times, but their juicy seeds, reminiscent of jewels of ruby, provide a delicious burst of sweetness which picks up any salad. Unlike a lot of other exotic fruits, pomegranate seeds are very palatable even for the fussiest eater. They almost taste like confectionery.
This fresh, summery dish is fairly light, and good eats on a warm night. Don't be scared by souffles, they're really not that difficult!! I promise.
Ingredients (Serves 2)
- 2 eggs, separated, at room temperature (aids in forming peaks)
- 175ml milk, hot
- 30gm butter
- 50gm goats cheese, grated (i used chevre)
- 50gm flour
- 1tbsp Parmesan cheese
- 100ml evaporated milk
- Salt and pepper
- Paprika to garnish
- 1 pomegranate
- 1 tomato
- 1 large peach
- 4 slices prosciutto
- 2 handfuls baby spinach
Preheat oven to 180 degrees.
Melt butter in a medium saucepan over low heat.
Brush 200ml ramekins with a little bit of this butter.
Add the flour to the butter and cook over moderate heat for 2 minutes.
Reduce heat to low and gradually whisk in the milk
Add the cheese, salt and pepper to season and stir over low heat for 3 minutes
Remove from heat and leave to cool for 10 minutes.
Add egg yolks and mix through, one at a time.
Whisk egg whites until soft peaks form.
Fold through 1/3 of the egg whites into the other mixture.
Fold through the other 2/3 being very careful not to be too rough.
Place ramekins in a baking dish.
Fill ramekins about 3/4 full with souffle mixture, trying not to drip any on the sides (as this can affect rising)
Fill the baking dish about 2 inches up with hot water.
Place baking dish in oven for about 20 minutes or until souffles are risen and slightly golden on top.
Remove from oven and leave to sit for 5 minutes; the souffles will deflate.
Turn souffles out onto a lightly greased baking dish (you may need to run a knife around the edge of the ramekin.
Heat the evaporated milk and Parmesan together until combined, and then pour over the souffles.
Return to the oven and bake for 10-15 minutes or until golden.
Sprinkle with paprika to serve alongside the salad.
Okay, there's not really much to making this salad, but you may not know how to prepare a pomegranate.
If you just cut open a pomegranate you will cut into all of the juicy seeds, which is not good! Not only does this ruin the aesthetic, it shortens their life and stains things easily. In addition, pith will cling to the pomegranate which ain't tasty.
Instead do the following:
Cut the 'crown' end off the pomegranate.
Score the sides of the fruit, careful not to pierce all the way into the seeds.
Place the pomegranate in a large bowl of water for 10 minutes.
Break apart the segments of the pomegranate whilst immersed in water.
The seeds will sink to the bottom and the pith and flesh rise to the top.
Use a sieve to skin the pith and flesh away; discard.Refrigerate the drained seeds for up to 2 days.