Sweet and Savoury with Emmanuel Mollois

This week on Poh's Kitchen your tastebuds won't know what's hit them...savoury sweets and sweet savouries...an episode exploring sweet and savoury from two very different perspectives. Poh wanted to call this episode 'Taste first: Think Later' because the Asian love of sweet meats and salty desserts seem a bit 'wild' at first but the absolutely delicious recipes in this episode will win over the faint-hearted...and Emmanuel's hot and cold soufflès add a twist to traditional favourites. Most children love chocolate but when Poh was little one of her favourite snacks was sugared cuttlefish and it's that fine balance of sweet and savoury in one dish that's a real hallmark of Asian cuisine and to demonstrate this combination Poh cooks the deliciously fragrant and sweet Dry Beef Floss Curry (Serunding Daging) with Turmeric Rice. Emmanuel, true to his French heritage cooks a soufflè, but he's experimented to create something savoury with a young, sweet taste and whips up an Asparagus Soufflè that is simple and elegant. For dessert Poh uses sticky rice again to create Kuih Seri Muka - a traditional Malaysian bite-size snack with a sticky rice base and slightly salty coconut milk custard topping. Emmanuel makes a Lime and Mango Frozen Soufflè with the zing of lime and the smooth sweetness of mango.