Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce


First published in 2015
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Cherry soufflé recipe

Chocolate sauce recipe

Clotted cream Ice cream recipe

  • 280ml of milk
  • 6 egg yolks
  • 250g of clotted cream
  • 140g of sugar

Cocoa tuile recipe

To plate

To make the clotted cream ice cream, heat the milk until it just comes up to the boil. In a separate bowl, whisk the eggs and sugar together. Add the warm milk to the egg mix whilst still whisking
  • 280ml of milk
  • 6 egg yolks
  • 250g of clotted cream
  • 140g of sugar
Return the mixture to the pan and cook gently until thick. Add the clotted cream and mix in well, then remove from the heat and chill. Churn in an ice cream machine and place in the freezer until needed
For the cherry soufflé recipe, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken. Pass through a sieve and chill
To prepare the soufflé ramekins start by melting the butter and brushing two thin coats of butter ion the sides of the ramekins. Then dust with cocoa powder place in the fridge. Make sure the cocoa powder is evenly covering the sides of the ramekin as this will help the cherry soufflés rise
For the chocolate sauce, mix together all of the ingredients and slowly bring to the boil. Pass the mixture through a fine sieve and chill
To make the cocoa tuile, preheat the oven to 175°C/Gas mark 3 ½. In a food processor blend together the butter and sugar until very smooth. Add the cocoa and flour and mix well. Add the orange juice and mix until smooth and shiny
Spread the mixture over a non-stick silicone baking mat and place on a baking tray. Bake for 12 minutes until dry. Then, remove from the oven, cool and break into shards
To finish the cherry soufflés, take 4 large tablespoons of the base mixture and place in a bowl. In a separate bowl, whisk the egg whites with the caster sugar to stiff peaks but not dry, fold into the base mix and add the cherry pieces
Divide this mixture between the coated ramekins and place in a 180°C/Gas mark 4 oven for 8 minutes until well risen
Serve immediately with a scoop of the ice cream, a piece of tuile and some of the chocolate sauce
First published in 2015
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