|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Orange soufflé with chocolate sorbet

by
Luke Tipping
Orange soufflé with chocolate sorbet

PT1H

Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Chocolate sorbet

Soufflé base mixture

To finish the soufflés

print recipe
shopping List

Equipment

  • Ice cream maker
  • Soufflé moulds

Method

print recipe
1
To start the dish, make the chocolate sorbet. Add the milk, sugar and water to a pan and bring to the boil. Break the chocolate into pieces in a heatproof bowl, pour the boiled milk mixture over the chocolate and mix until smooth and melted
2
Pass the mixture through a sieve and allow to cool. Churn in an ice cream machine according to manufacturer's instructions. Once churned, store in the freezer until ready to serve
3
To make the soufflé base, whisk together the egg yolk, flour and custard powder in a bowl until smooth. Meanwhile, add the milk, sugar and orange zest to a pan and bring to the boil
4
Once boiling, pour the milk mixture into the egg mixture, return to the pan and whisk continuously until thick. Cool rapidly by placing in the fridge. When cold whisk the mixture until smooth and weigh out 150g - this will be used in the final soufflé mix
5
Grease the moulds with butter and dust with the cocoa powder, tapping out any excess. Set aside until required
6
To finish the soufflés, whisk the egg whites to soft peaks in a mixing bowl. Add the sugar, keep whisking for 30 seconds or so, then delicately mix 1/3 of the egg whites into the soufflé base. Once incorporated, slowly stir in the remaining egg whites
7
Preheat the oven to 170°C/gas mark 3 1/2
8
In the bottom of each mould, place an orange segment. Spoon the soufflé mixture into each mould, flatten the top with a palette knife and run your thumb around the inside of the mould to create a rim. Bake in the oven for 10 minutes, until nicely risen and cooked through
9
Serve the soufflés with a scoop of the chocolate sorbet
Share recipe
Luke Tipping
Luke Tipping

Luke describes his style as ‘very natural, very seasonal and free flowing’

NAVIGATE

© Great British Chefs 2021