Edible Ramekins

[Anneke]

I'm thinking of a shrimp soufflé. I'm allowed 4.5 shrimps for 2 servings.

I tried to make it earlier this week using ultra-concentrated fish stock and the shrimp shells infusing reducing cream. It wasn't bad by any stretch but it wasn't 'shrimpy' either. I don't want to put the flesh in, as I am saving those for garnish. I learned today that I am allowed to use my classmates shrimp shells if they aren't using them. That'll help the flavour.

Wendy, I love your idea of the crêpe. That just might be the ticket. I tried doing the potato thing but it wasn't working so well and the soufflé mixture leaked from the bottom. A nice crêpe tied with a blanched chive would be beautiful.

What were you thinking viz. sauces? I have no shrimp or shells left but I do have fish stock, basic vegetables, trout, crappy scallops, and a few other assorted things. Oh, I also have all-important cream. What do you suggest?

[momoreg]

sorry to hear the potatoes didn't work for you. If you haven't completely given up on the idea, you can always line the bottom and sides with par-boiled potatoes, buttered well, and pre-browned. But the crepe sounds great too.

[Anneke]

I haven't given up yet (it's much too good an idea!!)

I just need something foolproof for my test...

[elakin]

hi anneke.

have you considered using some sort of savory tuile or cheese frico?

you bake bake a tuile and drape it over a cup to make a free form edible ramekin, then serve the souffle inside of it.

bake your individual shrimp souflee in a buttered, floured ring-mold with a parchment paper extension and use tinfoil for the bottom.

maybe you could also try to infuse butter with your shrimp shells, then after it's strained and clarified you use it to make a hollandaise-type emulsion that you then fold your whites into and bake for the souflees.

for your rammekin you could use grana crisp, cumin tuiles, deep fried potato baskets (use two ladles of different sizes and flatten shredded potatoes between them, plunge into the deep-fryer), or any of the other good suggestions others have made.

[W.DeBord]

To do the crepe...I've always put them in muffin tins (rings would work fine and be a better size) to hold their shape with the filling inside that is being baked. You have to press them into the bottom to be sure they'll bake with a flat bottom.

After you make your crepes you can use a cookie cutter or similar to scallop the edges of your crepes (if desired)...or you learn how to fold it cleanly to get an nice shape and tuck it into your rings. I can't concieve of how you'd tie these since it's open and filled? Or they also show crepes filled with souffles laying flat folded in half. I'm not sure what you mean?

You'll need to test out your removal from your rings with any of these choices....factors: if you use a tuile that's been draped/shaped over the top of a cup it still has to sit flat on the plate (they don't when formed over the top of a cup). Then when you flip it over for it to sit on the customers plate it has to fit size wise into your rings or muffin tins (usually a tuile molded over a cup flares rather wide). Unless when you rebake the tuile with the souffle in it, the tuile will hold shape and not melt down (but I think the tuile will slump).

Plus consider you don't want any of your crepe falling back over your ring because it's easiest if you can, to remove your rings by lifting up, if you have to take your rings off by taking the rings down you'll have to hold the hot souffle in your bare hand to do that.

I don't know the brand, but I've seen these crepes advertised in all the chefs magazine that you can buy premade. They brag about how they hold like phyllo when shaped. But that's probably not in your budget......

The potatoe baskets like to roll around which could make serving difficult....

The bread (use pepperidge farms thin bread) really does work well. You'd be supprised what you can do with it. Roll it with a pin so it's like a sheet of bread (butter it and pre-bake it to toast it) and people won't really know what it is lining your molds. It's much like phyllo when thin, a neutral tasting crunch.

[mirepoix man]

when working with your fish stock reduction, you might want to consider using a little star anise or tarragon...they will both produce a subtle undertone to your shrimp

[Anneke]

Thanks for your really great ideas everyone...

Unfortunately, just as I was about to try the crepe thing tonight, I heard news of where the test will be held. It turns out it will be in a lab which has very tempermental ovens and I was highly discouraged from making any sort of soufflé. Ah the miscarriage of ideas! This bites. So it's back to the drawing board.

Going on the shrimp theme (why not!), I'm thinking of making a large ravioli filled with a shallot/veg mixture, the shrimp on top, and maybe a compound butter of some kind that would ooze out as you open the ravioli. (I just made that up).

Will keep you posted..

[cape chef]

Two quick thoughts Anneke.
1) roast your shrimp shells a little to consentrate the oils, You will find a deeper aroma and flavor.

2) with respect, Be careful how you reduce a fish fumet, it should be mild and light. A heavy reduction I would not recommend to you.

I have done seafood souffles in the shells of sea urchin and the tails of lobsters. I normally serve this with a coral sauce.
cc

[W.DeBord]

I know this might sound scarie but I have to tell you honestly, souffles aren't nearly as fragile as you'll read or hear, I treat them much like any other item because the really are just like most baked items. I DO open the oven during baking, even turn my sheets. Catering I worked in many different ovens and it's really quite a do-able product even in bad ovens (and you don't have to be an expert to do them either!), swear to god... I'm not leading you on. The mystic attitute about them is really from people who haven't made them.


I honestly believe that making a decent ravioli is far more challenging then a souffle.

[Anneke]

Wendy I agree with you 100%. I make soufflés in my toaster oven for crying out loud!!

My main course took 2 !/2 hours to make when I practiced last night. THat leaves me NO time for a starter. So, I'm shooting for dead simple. I think the ravioli is out too. Mabe a simple risotto. I can do that with my eyes closed. Any ideas to 'dress it up' and make it look pretty?

Ooo: I could make a red wine risotto. That always looks (and tastes) pretty cool...

[kuan]

I think the key to everything is good balance. This means you have to manage your time. Know when and where you absolutely NEED to take extra time such as single clarifying a consomme, and where taking extra time doesn't matter that much, such as double clarifying or cutting an onion for stock. Perhaps 2.5 hours is too long for the main course, which means you'll have a lopsided menu. Speaking of lopsided, just don't do souffles in a convection oven.

Kuan

[Anneke]

I'm fixing my main. It won't take me 2.5 hours. It did last time because I was practicing and still trying to figure out what I wanted. It'll be ok. I'm making a lemon risotto with some shrimp and scallops as garnish (tied with chives). Simple and pretty. And hopefully balanced!

[kuan]

Originally posted by cape chef
A heavy reduction I would not recommend to you.

CC, has anyone ever told you that you sound like Yoda?

Yes Anneke, and use the force

Kuan

[cape chef]

My Dear Kuan...
That would be the first time I was compaired to Yoda.
Although He was a very smart, and kind of cute

Anneke, Good luck with the Rissoto
cc

[W.DeBord]

Do or don't do.......Hey kuan I've always worked out of convections and done alot of souffles in them.......just rotate the pan man Low fan works great every time and NEVER leave the doors partically open while waiting on plating, that's kicks the fan on too high and will deflate them everytime.