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Chef Johansson’s Lingonberry soufflé

Chef David Johansson runs espresso bar FIKA located at 41 West 58th Street, Manhattan, between Fifth and Sixth Avenues with fellow Swede and coffee aficionado Lars Åkerlund.

For more info, see: www.fikanyc.com

“The soufflé base here can actually be frozen in its serving cups after preparation, then quickly thawed in the microwave prior to another seven minutes in the oven, so serving a soufflé at any dinner and occasion is not entirely over the hill,” according to the chef.

Chef Johansson’s Lingonberry soufflé
(serves 10)

7 oz. lingonberry preserves
7 oz. egg whites
3-1/2 oz. sugar
1 oz. Absolut currant vodka
4-1/2 oz. water
1 oz. potato starch
Heat the lingonberries and almost all of the sugar, and pour in potato starch mixed with the water, and the vodka. Boil for a minute while stirring. Cover with plastic film and cool in fridge. / Whip the egg whites to a hard foam and add the rest of the sugar. / Cover the inside of 10 small cocotte forms with a thin layer of room-temperature butter, then sugar. / Carefully blend the egg whites and lingonberry mix evenly, and fill the cocotte forms with no air pockets. / Bake in the oven at 375° F in 7-8 minutes. Serve immediately.

3-1/4 oz. lingonberry preserve
3-1/4 oz. sugar
13 oz. cream
6-1/2 oz. milk
5 egg yolks
Heat the lingonberry together with half of the sugar and let it cool. / Heat the milk and cream. Whip the egg yolks with the rest of the sugar in a bowl. / Pour the warm milk and cream into the egg yolks while stirring. Put bowl in the fridge and let it cool. When it’s cool, pour the egg-cream mix into the ice-cream machine and let it run until the ice cream is creamy. / Take the ice cream and carefully blend with the lingonberries so it becomes marbled, place in freezer for at least 10 minutes before serving. A compote of rhubarb with pieces of rhubarb becomes a nice addition to this dish, both esthetically, with the ice cream and as an addition of texture.

10,5 oz / 300 gr fresh rhubarb
7 oz / 2 dl sugar
13.5 oz / 4 dl water
1 bunch of fresh mint

Wash and peel the rhubarbs. Cut them in 1/2 inch thick and a couple of inches long sticks. Put sugar and water in a wide pot and bring to a boil. Add the rhubarbs and let it simmer for a minute, put aside and let cool down. Cut the mint leaves as thin as possible and add just before serving.

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