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Christmas pudding soufflé, cranberry sorbet, brandy anglaise

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus chilling time

PT1H30M

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Ingredients

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Brandy anglaise

  • 125g of double cream
  • 125g of milk
  • 1/2 vanilla pod, split with seeds scraped
  • 2 egg yolks
  • 15g of caster sugar
  • 20g of brandy

Christmas pudding soufflé base

Cranberry sorbet

  • 200g of cranberries, fresh
  • 150g of sugar
  • 200ml of water
  • 1/2 lemon, juiced
  • 2g of citric acid
  • 1 gelatine leaf, soaked
  • salt

To prepare the ramekins

  • 50g of butter, softened for greasing
  • 50g of caster sugar
  • 2g of cranberry powder

Soufflé

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Method

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1
Begin by preparing the brandy anglaise for the soufflé. Combine the milk, cream and vanilla in a pan and bring to the boil. Meanwhile, whisk together the eggs and sugar in a separate bowl until thoroughly combined. Remove the vanilla pod
  • 125g of milk
  • 1/2 vanilla pod, split with seeds scraped
  • 2 egg yolks
  • 15g of caster sugar
  • 125g of double cream
2
Pour the hot liquid over the egg mix, whisking well to combine, then return to the pan and cook to 85°C. Place in a bowl to cool, then remove 80g and whisk in the brandy. Return the mixture to the anglaise and whisk through to combine
3
Place the Christmas pudding and 40g of the anglaise in a blender and blend until smooth
4
To make the cranberry sorbet, place the sugar in a pan and bring to a light caramel. Add the cranberries, cook for 3 minutes then add the water and bring to the boil. Cook for 3 minutes
  • 150g of sugar
  • 200g of cranberries, fresh
  • 200ml of water
5
Add the lemon juice, citric acid, a pinch of salt and the gelatine and transfer to a blender. Blitz until smooth, pass through a fine strainer and leave to chill. Once cool, churn in an ice cream maker
  • 1/2 lemon, juiced
  • 2g of citric acid
  • 1 gelatine leaf, soaked
  • salt
6
Butter the ramekins with a pastry brush using smooth upstrokes. Mix the sugar with dehydrated cranberry powder and dust the buttered ramekins with sugar, knocking them to discard any loose sugar
  • 50g of butter, softened for greasing
  • 50g of caster sugar
  • 2g of cranberry powder
7
Preheat the oven to 190°C/gas mark 5
8
To finish the soufflé, place the egg whites in a mixer with a whisk attachment and whisk on full speed, gradually adding the sugar until firm. Remove a small amount and combine with pre-made Christmas pudding soufflé base using a rubber spatula. Slowly fold into the rest of the egg white
9
Pipe into ramekins, smooth off the top and place in the oven for 6–9 minutes until risen. Gently warm the brandy anglaise on the hob
10
Serve the soufflés immediately with a scoop of the cranberry sorbet and the anglaise on the side
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Christmas pudding soufflé, cranberry sorbet, brandy anglaise

 
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