Edible Ramekins

[Anneke]

I'm trying to come up with something interesting for my final practical exam. Our ingredients are limited - VERY limited, and I am even more limited by the fact that the quality of many of the ingredients is dubious at best.

So.

One ide that crossed my mind for an app was to use shrimp shells and flesh to make a soufflé (à la Escoffier). Problem is, for this exam, presentation has to meet the highest standard. A ramekin on a plate is not really 'contemporary' by their standards.

My question is: Is it possible to concoct a vessel of sorts for such a soufflé? or is heat conduction from the ramekin critical for success? What about slipping this edible container inside a rameking and lifting the whole thing out at service? If this is doable, what should I use for the container? It would be nice to use some kind of crispy potato concept, but somehow I cannot fathom how it would work...

Help!?

[chrose]

Anneke I'll let you in on what I did once. I did a sort of off the beaten path surf and turf app.

I made light fluffy scrambled eggs with chives and served them in a lobster shell. On the same plate I made a shredded potato nest and place 2 cleaned out eggs filled with chopped lobster meat either in a souffle base or with glazed hollandaise.

Lobster = Surf
Eggs = Turf

Garnish with chives

If your ingredients are too limited use this idea as a starting point for inspiration.

[Anneke]

That's a wonderful concept Chrose, thanks for sharing it.

Funny you should mention the egg thing. Last night I was thinking about using egg shells and though about Michel Gérard's famous creamed eggs with caviar. I was trying to borrow from the concept but thought an egg might be too small, and coudn't figure out how to balance the egg.

Using a couple of eggs might do the trick indeed, and I like the idea of a nest. It might not work however if I'm garnishing with whole shrimp...

Anyway, foods for thought. I have to think some more.. This is fun!

[Suzanne]

Anneke -- Potato baskets ("bird's nest" of deep-fried, shredded potatoes) are a good idea, especially as a texture contrast to a soft, airy souffle. I would cook the 2 items serarately (bake the souffle in a ramekin; fry the potato basket) and only combine the 2 at the time of plating. That would preserve the different textures, as well as the looks. Or maybe you could make a basket from some other shredded veg? What do you have to work with?

Other vegetable cases can also work -- what might you have available? Winter squash is good, although you will probably have to par-cook it first. (One of the best vegan dishes I ever had was spiced pumpkin "bisque" in a miniature pumpkin shell.) Or even a baked-potato shell: could be a really elegant contrast of earthy potato and ethereal souffle.

I like the sound of chrose's stuff, but personally I'm not a big fan of putting things on a plate that can't be eaten, unless the edible part already comes in it (e.g., lobster in its shell). But it sounds as though it could look beautiful. And that's important!

Hope this helps.

[Peachcreek]

I had some leftover filling for a stuffed mushroom recipe. I added more egg a little flour and some grated Parmesan and put walnut-sized globs on an oiled sheet pan and threw them in the oven. When they came out they were thin and pliable, like a savory tuile. They were crispy yet delicate when cooled. I haven't purposely made them for an appetizer, but will in the future. I want to see if I can drape them over some sort of cone form before they cool and make some interesting shapes. Then fill it with whatever you want.
The ingredients-
Ground black olives
Ground drained canned artichokes
Ground fresh garlic
Pesto
Grated Swiss Cheese
Grated Parmesan Cheese
Bread Crumbs
Eggs
Dash of white wine
White flour
A little s+p
They are along the lines of a fried cheese, with the seasonings for flavor and the breadcrumbs, flour and eggs to bind it together and absorb some the oil from the cheese.

[momoreg]

Another edible container idea:

Line a metal ring mold with buttered and seasoned potatoes, thinly sliced. Bake that off, then fill with your soffle mixture. When that's baked, lift off the ring.

[Anneke]

I like that one. Nice and simple. Thanks. Must try it this weekend. I'll let you know...

[Isa]

I like phyllo, you can give it incredible shape.

[momoreg]

Or brik dough...

[Isa]

Momo,

Could you please explain what is the difference between brik and phyllo?


Thanks!

[kuan]

Choux paste.

Kuan

[kuan]

Anneke are you being asked to make a souffle? I guess it seems sorta weird to me that they don't consider a ramekin a proper serving dish. It's only natural that you cook a souffle in a, guess what, souffle dish! You could try making some choux paste, spreading it on the inside of a souffle dish and baking it. Remove it, then bake the souffle inside the choux paste souffle dish.

Kuan

[momoreg]

Brik is thin and delicate like phyllo, but slightly firmer when baked.. It is used in much the same way as phyllo, layered with butter.

[Anneke]

Brik is unfortunately not on the ingredient list...
Kuan, I understand what you're saying and I agree. THis class however is less about traditional presentation and more about 'pushing the envelope' so to speak. Yes, I could present it in a soufflé dish. I just want to take it a step further, that's all.

[W.DeBord]

Perhaps I missed the answer to this but what kind of souffle are you making? I've seen many dessert souffles baked in hallowed out citrus fruit halfs. Personally I'd go for the phyllo cup, you can do something very exact and nice with it.

Souffles are also commonly baked in crepes (in books not real life much), both sweet or savory. You can also form a crepe into a bowl shape in a muffin tin or bowl.

The most interesting thing I've seen with a souffle was dividing the container in half with a thin piece of cardboard or plastic. Then putting a different flavor on each side, pull out the divider and bake. That's my idea of a great souffle, two tastes in one. Souffles need great sauces or my palate gets board.

Also if it's savory you can make a cup out of thinly sliced bread, even season the bread to compliment.

Good Luck!