Poppy Seed Soufflé With Kumquat Compote And Sabayon Sauce - cooking recipe

Ingredients

1/4 cup butter
1 1/4 cup sugar
1 oz poppy seeds
1/4 cup plain flour
1 None vanilla pod, seeds scraped out, pod reserved
1 1/3 cups milk
8 medium eggs, separated
1 None star anise
1 None cinnamon stick
2 None cloves
3 None cardamom pods
1 cup dry white wine
1/2 lb kumquats, sliced
None None mint leaves, to decorate

Preparation

Preheat the oven to 400\u00b0F. Melt the butter in a large pan. Use a little of it to brush the base and sides of 4 ramekin dishes. Sprinkle some sugar into each and shake it around to coat.
To make the souffles, add the poppy seeds and flour to the melted butter and cook, stirring, for 2 mins to make a paste. Gradually add the vanilla seeds and 3/4 cup of milk, beating over medium heat until thick and smooth. Pour into a bowl then gradually stir in 4 egg yolks. Beat the 4 whites until firm, then whisk in 1/2 cup sugar and a pinch of salt. Whisk until glossy then fold into the souffle mixture. Spoon into the ramekins so that they are 2/3 full. Place them in a deep roasting pan, filled halfway with boiling water and bake in the lower half of the oven for 15-18 mins.
Meanwhile, to make the kumquat compote, heat 1/4 cup of sugar in a pan until it caramelizes, add the spices, then pour in the wine to deglaze the pan and make a syrup. Add the kumquats and cook 2-3 mins. Leave to cool and remove the spices.
To make the sabayon sauce, warm the rest of the milk with the vanilla pod. Whisk the remaining 4 egg yolks with the rest of the sugar in a large mixing bowl then gradually beat in the warm milk. Set the bowl over a pan of simmering water and whisk until foamy. Remove from the heat and continue to whisk for 2-3 mins.
Turn the souffles out onto warm plates, serve with the compote and spoon the sabayon sauce on top. Decorate with mint and serve immediately.