Name: How to Make Soufflés of Curry — The Victorian Way
Uploaded: 2025-11-02T18:16:34.000Z
Duration: 10 min 15 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I hope you're enjoying the seasonal weather today.

I'm making an iced curry souffle, an ideal savory dish for the end of a summer dinner.

For this recipe, you will need butter, onions, a pinch of salt, sour apples, coconut, ground almonds, thyme, bay leaves and parsley.

A fillet of place curry powder, curry paste, tamarind, juice of lemon, milk, whipped cream, aspic, food colouring.

I'm going to start by making a light fish curry.

I'm going to fry my onions with some apple, some bay leaves, parsley, a little thyme, some coconut and some almonds.

Very savoury dishes like this are served at the dessert course.

They might include devilled biscuits or anchovy paste on toast or cheese ramekins.

They are very modern and much liked by Mr. Strutt, Lord and Lady Braybrooke's son in law.

They must appear simple, as that appeals to the men who mostly enjoy them.

But of course, that disguises the skill, time and effort needed.

And I will add some fish curry powder with a pinch of salt, some curry paste, tamarind, and

I'm frying my onions with some apple, bay leaves, parsley and a sprig of thyme, coconut and ground almonds.

You could use whole almonds, I suppose, but

I had some ground ones left over from making a cake earlier.

We get our curry powder from the grocer in Walden.

the local grocer assured us that his blend was suitably good.

And Lady Braybrooke says it's important that we should patronise local shops.

I'm now going to add a little lemon juice and some milk so it can simmer and cook through.

Now that my curry is cooked, I am going to add a little yellow coloring just to make it a more pleasing color.

And then I'm going to pound it and puree it through a sieve.

Of course, most people use it as a convenient way of using up cold meat.

All cold meat benefits from a reheating in a curry sauce.

Although I understand what we know as curry is different to the dishes eaten in India.

Lord Braybrooke has a number of friends who've lived in India, and

he says he's always very impressed by the dishes that they bring home.

Of course, it can be very difficult to get some of the ingredients.

That is why many of our British curries have apples and dried fruit in it.

It was very fashionable to add lots of chilies, but less so now.

This is quite a mild curry, which is more ideal for a dish that's going to cleanse your palate.

Nowadays I use packet gelatine rather than boiling up calves feet.

But I did start with a fish stock made from fish bones, lots of black pepper and herbs.

I'll add it very gently because I want to keep all of the air within it.

Now I think we're ready to put it into the custard cups.

Now, you could make these resemble baked souffle, but

I think these cups look ornament enough and are less prone to confuse those who've had perhaps a little bit too much to drink and think they are reaching for something sweet.

These need to now go into a refrigerator or your ice box.

But you must make sure that you don't add too much salt to your ice or the refrigeration will be too much.

You don't want to freeze them and destroy them.

They need to be kept at the same temperature as a jelly, not an ice cream.

I'm going to work quickly and decorate them before returning them to the ice box.

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How to Make Soufflés of Curry — The Victorian Way

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