Chef Cydney is one of the top ten chefs remaining on the show. She is only 10 years old and from Brooklyn NY.
Chef Cydneys Gluten-Free Souffle Pancakes with Raspberry Coulis
3 egg yolks
1 ½ T sugar
½ cup milk (almond)
2 T oil (canola)
1 ¼ C gluten free baking or pancake mix
3 egg whites
2.5 T sugar
1.5 cups fresh raspberries
2/3 cup sugar
*powdered sugar & mint to garnish
-Mix batter ingredients together in medium size bowl until smooth.
-In a stand mixer whip egg whites on high and add sugar until form stiff peaks (about 7 minutes)
-Carefully fold meringue into batter without losing the air in the meringue. This will help them rise.
-Grease sides of 5” ring molds and grease pan.
-Fill molds to top with mix and turn heat on low. Cover and let cook for about 12 minutes. Once middle is firm, carefully flip and cook for another minute until pancake bounces back upon touch and lightly browned.
Remove rings once cool.
-Combine raspberries and sugar in medium saucepan over medium heat. Stir and allow to reduce.
-Remove from heat once completely reduced and there are no longer chunks of raspberries.
-Pass through a mesh strainer into small bowl. Discard solids/seeds leftover.
-Top pancakes with sugar and coulis. Garnish with whole raspberries and mint.
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