Ladies and gentlemen...
With third and second place in the Lotao recipe competition, the jury has already put together a great menu . As a Risolier, this thought immediately made me think of a dinner based entirely on the grain of rice: a warming vegetable curry as a starter. For the main course, the wonderfully crispy-spicy shrimp balls with Thai asparagus with Campari lemon sauce and bacon chips or perhaps the setting sun on the rice terraces of Indonesia? Anyone who has been following the recipe competition may have noticed that the competition has so far been all about fruity rice recipes and that a really good dessert has been missing so far.
1st place with just a single point advantage serves both: “Grainy goat cheese souffle with marinated blood orange” by Inge Emmert. Congratulations! At this point, special thanks also go to Asian Special Tours and the dedicated jury around Beate Schoendienst, Rüdiger Lutz and Werner Seeber. I am particularly pleased with the jury's decision, as Ms. Inge Emmert already took part in the Lotao recipe competition last year.
The recipe that helped you reach the winner's podium is part of an entire menu suggestion consisting of an " oriental sake-chestnut soup with smoked rice topping " as a starter. The main course consists of " scallops on black rice Royal Pearl black with green tea foam " which is completed by a " Rising Sun orange candy with pomegranate sauce dessert" .
I don't want to withhold these recipes from you either and look forward to presenting them in more detail in the coming weeks. However, to come back to the winning recipe: As so often in life - as Ms. Inge Emmert herself writes in the recipe - sometimes the simple things are the best! See for yourself: Grainy goat cheese soufflé with marinated blood oranges
With third and second place in the Lotao recipe competition, the jury has already put together a great menu . As a Risolier, this thought immediately made me think of a dinner based entirely on the grain of rice: a warming vegetable curry as a starter. For the main course, the wonderfully crispy-spicy shrimp balls with Thai asparagus with Campari lemon sauce and bacon chips or perhaps the setting sun on the rice terraces of Indonesia? Anyone who has been following the recipe competition may have noticed that the competition has so far been all about fruity rice recipes and that a really good dessert has been missing so far.
1st place with just a single point advantage serves both: “Grainy goat cheese souffle with marinated blood orange” by Inge Emmert. Congratulations! At this point, special thanks also go to Asian Special Tours and the dedicated jury around Beate Schoendienst, Rüdiger Lutz and Werner Seeber. I am particularly pleased with the jury's decision, as Ms. Inge Emmert already took part in the Lotao recipe competition last year.
The recipe that helped you reach the winner's podium is part of an entire menu suggestion consisting of an " oriental sake-chestnut soup with smoked rice topping " as a starter. The main course consists of " scallops on black rice Royal Pearl black with green tea foam " which is completed by a " Rising Sun orange candy with pomegranate sauce dessert" .
I don't want to withhold these recipes from you either and look forward to presenting them in more detail in the coming weeks. However, to come back to the winning recipe: As so often in life - as Ms. Inge Emmert herself writes in the recipe - sometimes the simple things are the best! See for yourself: Grainy goat cheese soufflé with marinated blood oranges
Ingredients:
- 200 g Java Kiss coconut blossom sugar
- 4 cl orange liqueur
- 4 blood oranges
- 20g butter
- 30 g quark 20%
- 50 g goat's cream cheese
- 30 g Lotao Basmati rice
- 1 tsp coconut oil
- 2 egg yolks
- Finely grated peel of an organic orange
- 3 egg whites
- White pepper from the mill
- Some red peppercorns
- 3 egg whites
- 40g powdered sugar
Preparation:
- Cook the Lotao Basmati rice according to the package instructions and then mix it with half of the grated orange peel. Simmer 170 g of the sugar in 60 ml of water for about 5 minutes until a syrup-like consistency is formed. Let the syrup cool slightly and then add the liqueur.
- Meanwhile, fillet the blood oranges and pour the lukewarm syrup over them. Melt the butter and brush four soufflé molds with it. Sift the quark, goat cheese, egg yolk, remaining orange peel with powdered sugar and stir until smooth.
- Beat the egg whites with 30 g of sugar until very stiff and carefully fold them into the cheese mixture with the rice and coconut oil using a whisk. Pour the mixture into the molds.
- Cook the soufflés in a hot water bath in the oven preheated to 180 degrees on the middle rack for about 20 minutes and keep an eye on them.
- Arrange the blood orange fillets on plates, drizzle with the syrup and season with a little white pepper and a few red pepper berries.
- Tip the soufflés out of the molds and arrange them next to the orange fillets. Dust with a little powdered sugar. Bon appetit!
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