Light and airy, Luke Tipping adds some decadence to his orange soufflé recipe by serving it with a rich chocolate sorbet. Chocolate and orange are a classic pairing, and this dessert would make a perfect end to a dinner party or special occasion.
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To start the dish, make the chocolate sorbet. Add the milk, sugar and water to a pan and bring to the boil. Break the chocolate into pieces in a heatproof bowl, pour the boiled milk mixture over the chocolate and mix until smooth and melted
500g of milk
250g of caster sugar
156g of water
200g of 70% dark chocolate
Pass the mixture through a sieve and allow to cool. Churn in an ice cream machine according to manufacturer's instructions. Once churned, store in the freezer until ready to serve
To make the soufflé base, whisk together the egg yolk, flour and custard powder in a bowl until smooth. Meanwhile, add the milk, sugar and orange zest to a pan and bring to the boil
100g of egg yolk
15g of plain flour
10g of custard powder
250ml of milk
50g of caster sugar
2 oranges, zested
Once boiling, pour the milk mixture into the egg mixture, return to the pan and whisk continuously until thick. Cool rapidly by placing in the fridge. When cold whisk the mixture until smooth and weigh out 150g - this will be used in the final soufflé mix
Grease the moulds with butter and dust with the cocoa powder, tapping out any excess. Set aside until required
butter for greasing
cocoa powder for dusting
To finish the soufflés, whisk the egg whites to soft peaks in a mixing bowl. Add the sugar, keep whisking for 30 seconds or so, then delicately mix 1/3 of the egg whites into the soufflé base. Once incorporated, slowly stir in the remaining egg whites
150g of egg white
50g of caster sugar
Preheat the oven to 170°C/gas mark 3.5
In the bottom of each mould, place an orange segment. Spoon the soufflé mixture into each mould, flatten the top with a palette knife and run your thumb around the inside of the mould to create a rim. Bake in the oven for 10 minutes, until nicely risen and cooked through
4 orange segments
Serve the soufflés with a scoop of the chocolate sorbet
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