Welcome to the May newsletter from Sugaroom Restaurant and Milk&Two Café.
Mother’s Day at Sugaroom and Milk&Two
Just a quick reminder that on Mother's Day, Sunday 13th May 2007, Sugaroom will be offering a special $80 three course lunch. For the full menu please email us or call the restaurant. Places are filling up fast, so book now to avoid disappointment. Milk&Two will also be offering an All Day Brunch menu, so why not treat your Mother to something special.
We are now selling hand made chocolate truffles from Sugaroom Restaurant so don’t forget to buy yourself a take away treat next time you are in.
Need a quick recipe to see you through the cooler evenings? Try this easy to make peach soufflé to impress.
Generously butter 4 ceramic ramekins and then dust with a light coating of sugar to prevent the soufflé from sticking and to allow it to rise smoothly.
Whisk 200g of egg whites with electric beaters. After whisking for 2 minutes add 40g of sugar and continue whisking until the egg whites are firm.
In another bowl add 40g of custard (in the restaurant we use a pastry cream, however, packet custard will do just fine), 20g of corn flour, 6 table spoons of peach liquor and 80g of a peach puree (crushed tin peaches is fine).
Mix together and then fold in the egg whites. The best way to fold egg whites is to add 1/3 of the whites to your mix and vigorously incorporate. Then add the remaining 2/3rds of the whites – now mix slowly. This is the best way to get maximum volume out of your egg whites and this technique can be used whenever you use egg whites in a recipe.
Spoon the mix into the prepared ramekins, smooth the top over with a knife and bake at 200 degrees for 10 minutes watching carefully! When it has risen and is golden brown it is ready. You have about 3 minutes to serve, maybe less so be quick.
Let us know how you get on!
See you soon,
Sugaroom and Milk&Two