Black cherry soufflé with sous vide cherry ice cream and chocolate sauce
by
- Dessert
- Medium
- 4
- 2 hours
PT2H
This sumptuous dark cherry soufflé recipe from Steven Smith is paired with an equally decadent cherry ice cream and chocolate sauce, making a spot-on dinner party dessert.
Ingredients
Ice cream
- 250g of cherries , large (pitted weight)
- 78g of sugar
- 35g of egg yolk
- 330ml of milk
- 60g of cream
- 1g of salt
- 25g of sugar
- 100g of water
- 3g of agar agar
- 0.5g of xanthan gum
Soufflé base
- 250g of cherry purée
- 25g of sugar
- 25g of cornflour
Hot chocolate sauce
- 75g of dark chocolate
- 75g of double cream
- 75g of glucose
- 15g of water
Soufflé
To plate
Equipment
- Chamber sealer
- Pacojet or ice cream maker
- Sugar thermometer
- Blender
- Water bath
- Vacuum bags
Method
1
Preheat a water bath to 85°C
3
Tip 1/3 of the milk mixture onto the eggs and sugar and whisk until fully incorporated. Return to the pan, heat until it reaches 82°C then pass through a fine sieve and chill in a bowl over ice
4
Mix the cherries with the sugar and water and seal in a vacuum bag. Cook in the water bath for 60 minutes
- 250g of cherries , large (pitted weight)
- 25g of sugar
- 100g of water
5
Blitz the cooked cherries in a blender and pass into a heavy-based pan. Add the agar agar, dissolve over a low heat then allow to cool and set
- 3g of agar agar
6
Add the xanthan gum, blitz again and pass through a fine sieve. To finish the ice cream, mix the ice cream base with 1/2 of the cherry purée, place in a Pacojet container and allow to freeze. Blend in the Pacojet just before serving. Alternatively, churn in an ice cream maker
- 0.5g of xanthan gum
7
To make the soufflé base, mix together the cherry purée, sugar and cornflour, add to a saucepan and heat until thickened. Transfer to a tray, cover with cling film and allow to set. Once set, whisk until smooth and reserve
- 250g of cherry purée
- 25g of cornflour
- 25g of sugar
8
To make the chocolate sauce, gently heat all of the ingredients in a saucepan, whisking to combine. Reserve and reheat just before serving
- 75g of dark chocolate
- 75g of double cream
- 75g of glucose
- 15g of water
10
Whisk the egg whites and gradually add the sugar until you achieve stiff peaks. Gently fold in 125g of the soufflé base until combined, add to a piping bag and pipe between the ramekins. Tap the ramekins on the bench to remove any excess air and scrape the tops with a palette knife. Bake for 7–8 minutes until risen and cooked through
- 250g of egg white
- 250g of sugar
11
Mix the remaining half of cherry purée leftover from the ice cream into the Griottine cherries and divide between plates. Place a quenelle of ice cream on top. Warm the chocolate sauce and transfer to a pouring jug. Serve the soufflés as soon as they come out of the oven
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Black cherry soufflé with sous vide cherry ice cream and chocolate sauce
