Christmas pudding soufflé, cranberry sorbet, brandy anglaise
- Dessert
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Graham Campbell's Christmas pudding soufflé recipe is infused with a brandy anglaise for a little extra Christmas spirit. Served with a tangy cranberry sorbet, this is a truly festive dessert for foodies.
Ingredients
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
- 100g of christmas pudding
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
- 180g of egg white
- 35g of sugar
Equipment
- Sugar thermometer
- Blender
- Ice cream maker
- Ramekins (4)
Method
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
- 20g of brandy
3
Place the Christmas pudding and 40g of the anglaise in a blender and blend until smooth
- 100g of christmas pudding
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
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
- 180g of egg white
- 35g of sugar
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
