A Vagabond Life - Food

Ingredients 2 egg yolks 50 grams sugar 30 ml strained Passionfruit Juice 2 egg whites Salt Method Pre-heat oven to 200C In a bowl, cream the egg yolks with  25g sugar, until pale and the sugar has dissolved. Add the passionfruit juice, mix well and set aside. In a separate clean bowl whisk the egg whites with a tiny pinch of salt. When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after. Whisk to firm peaks being careful not to overbeat them. Gently stir 1/3 of the whites into the yolk mixture then carefully fold through the remaining. Spoon the mixture into a buttered and sugared soufflé mould  Bake at 190C for 12 minutes. Serve immediately with ice cream.

Ingredients Melted butter, to grease 4 1/2 tbs caster sugar 60g butter 2 tbs plain flour 160ml milk 210g good-quality dark chocolate, chopped 3 eggs, separated 125ml thin cream 2 tbs brown sugar 1 tsp vanilla essence Icing sugar, to dust Method Preheat oven to 180°C. Brush six 160ml ovenproof souffle dishes with melted butter to grease . Sprinkle the inside with 1 1/2 tbs of caster sugar, shake out any excess. Melt 30g of the butter in a saucepan over medium heat. Add flour and use a wooden spoon to stir for 1 minute or until mixture is smooth and begins to bubble. Remove from heat, gradually add milk, stirring until smooth and combined. Return to medium heat, stir until mixture thickens and comes to the boil. Boil for 1 minute, stirring. Remove from heat. Stir in 125g of the chocolate and remaining caster sugar until combined. Transfer to a bowl. Add egg yolks and stir until well combined. Use an electric beater to whisk egg whites in a clean, dry bowl unt...

Mmmmm.... Delicious creamy dessert with a crunchy topping Ingredients (makes 8) 500 ml cream 185 ml milk 115g superfine caster sugar 1 vanilla pod 5 egg yolks 1 egg white 110g demerara sugar Method Preheat the oven to 120C Place the milk, cream and half the caster sugar along with vanilla pod in a small saucepan and bring just to the boil. Meanwhile, mix together the remaining caster sugar, egg yolks and egg white. Strain the boiling milk mixture over the egg mixture whisking well. Ladle into 8 125 ml ramekins and place in a roasting pan. Pour hot water into the tin until it comes half way up the sides of the ramekins. Cook 11/2 hours or until they are set in the centre. Cool and then refrigerate until ready to serve. Before serving sprinkle the demerara sugar over the tops and then caramelise with a blow torch.

This page has moved to A Vagabond Life Food Blog Gateaux Noix Gateaux Noix is a traditional walnut cake that you will see across the region of Perigord in markets and bouloungeries. Delicious with a cup of tea..... Ingredients 1 cup shelled walnuts 250g flour 250g caster sugar 4 eggs 1 cup oil 1 cup white wine 1 pinch salt 2 teaspoons baking powder Method Pre-heat oven to 200C. Grease a cake tin with butter. Grind the walnuts to a fine powder. Sift the flour and baking powder together. Cream the butter and sugar until the mixture is light and creamy. Add the flour mixture, salt wine and walnuts and mix well. Add the oil. Pour the mixture into the cake tin and bake for 30 minutes.