This chocolate soufflé recipe from Daniel Clifford is a classic way to round off a lavish dinner. Crack the surface with a spoon and pour in cream or add a scoop of ice cream for a little added decadence.
Remove the milk from the heat and slowly incorporate it into the egg mixture. Allow it to cool a little, then pass through a sieve. This is the crème pâtissière base
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To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt
Beat the crème pâtissière until it's smooth, then gently fold in the stiff egg whites with a whisk. Pour the mixture into 6 well-buttered ramekins. Make sure the soufflés are level
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Bake the soufflés for approximately 12 minutes until risen. Serve immediately
A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.
