1 hour 30 minutes, plus churning and freezing time
Raspberry soufflé is a fixture on many menus, but the addition of a buttermilk ice cream and a sprightly coulis by George Blogg distinguishes this version from the competition. Pour the coulis at the table for maximum impact.
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For the ice cream, combine the milk and double cream in a saucepan, place over a medium-high heat and bring to the boil. Meanwhile, whisk the sugar with the egg yolks until pale and fluffy (sabayon). Remove the hot cream mixture off the heat and whisk a small amount into the sabayon, then start pouring the sabayon mix back into the hot cream, continually whisking to incorporate
250g of buttermilk
125g of milk
125g of cream
150g of caster sugar
140g of egg yolk
Return to the heat and continue to stir, bringing the mixture to 80˚C. Remove from the heat, whisk in the buttermilk, pass through a fine sieve, chill and process in a Pacojet once ready to serve, or churn in an ice cream maker
For the raspberry purée, which will be part of both the soufflé base and the coulis, press the fresh raspberries through a fine sieve, using a small ladle to force as much liquid through as possible
450g of raspberries
Mix the cornflour with 250g of the passed raspberries and set aside. Reserve 100g of the purée for the raspberry coulis
15g of cornflour
Cook the cornflour and raspberry mix in a Thermomix at 80°C for 20 minutes on a low speed setting. Pour out into a container, cover the surface with cling film and allow to set in the fridge - this is best prepared the day before
Preheat the oven to 110°C/gas mark 1/4
To prepare the pain d’epice crumb, simply dry out the bread in the oven until hard and crispy. Break up and blend in a food processor to form a fine crumb
3 slices of pain d'epice loaf, or other good quality ginger bread
Coat the inside of each soufflé mould with a thin, even layer of soft butter. Add a spoonful of pain d'epice crumb and tap it around until the butter is completely coated. Pour out the excess crumb into the next butter-lined mould and repeat until each mould is coated
To prepare the soufflé mix, add the egg white to a mixing bowl and whisk until the whites start to foam. While whisking, slowly pour in the caster sugar until soft peaks form
150g of egg white
150g of caster sugar
Add a third of this mix to the soufflé base in a round-bottomed bowl and whisk together to form an even colour. Add the second third and fold the mix in carefully until the colour is consistent again. Add the rest of the mix and repeat
Add the finished soufflé mix to a piping bag and pipe into the prepared moulds. Scrape off the top with a palette knife and run your thumb around the top of each rim to ensure the moulds are clean
For the coulis, add the 100g of reserved raspberry purée to a pan with the sugar and heat until just dissolved. Finely chop the mint leaves (brunoise) and mix through the coulis. Cover and refrigerate until ready to serve
50g of caster sugar
4 mint leaves, large
Once ready to cook the soufflés, preheat the oven to 180°C/gas mark 4 - the soufflés can be kept in the fridge for up to 1 hour if the mix is stable enough
Place the soufflés in a tray and cook for approximately 8 minutes, turning halfway through. Once cooked, dust with icing sugar, add a sprig of mint and serve with the ice cream and coulis, poured onto the soufflés at the table
4 sprigs of mint
icing sugar, for dusting
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