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Recipe: rasperry soufflé with cheesecake icecream

STK_7092

It’s been soooo long since I’ve posted a recipe on Muddy, but I promise *hand on heart* I’ll do them more regularly again. I’m always meeting chefs as I roll around the county reviewing pubs and restaurants, so I will nobble them to provide us all with summer sustenance!

With the sun out, here’s a naughty little dessert from Chris Wheeler, the lovely head chef at the 3AA rosette Humphry‘s (below) at Stoke Park. It’s taken from Relish South East, a book of recipes featuring the best chefs and restaurants in SE England, in which Chris has most thoughtfully suggested a matching wine too. What a trooper.

StokePark_humphrys

English Raspberry Soufflé with Cheesecake Ice Cream and Raspberry Sauce

STK_7084

Serves  4

Recommended Wine: Côteaux Du Layon, Chaume, Loire Valley , Domaine des Forges, 2011, France

Chef’s tip: Make sure you fold the soufflé mixture – don’t whip it.

Raspberry Soufflé base
250g Raspberry Puree
500g Caster Sugar
18g Corn Flour30ml
Chambord Raspberry Liquor

Soufflé
150 g of Soufflé Base (ingredients above)
100g Egg White
35 g Sugar

Cheese cake ice-cream
200ml milk
100g caster sugar
300g Cream Cheese

Garnish

Biscuit Base
150g Digestive Biscuits
75g Melted Butter

Raspberry Sauce
2 Punnets of Fresh Raspberries
Juice of a quarter of a Lemon
50g Caster Sugar

Dehydrated Raspberry Twirl
125g Raspberry Puree
25g Caster Sugar

 METHOD

Raspberry Soufflé base

Place your Raspberry Puree into a pan with your sugar, bring to the boil. Then mix your Chambord and Corn Flour together. Once your puree has started to boil mix in your corn flour mixture and cook for 1 minute. Once thickened leave to cool. Make sure you cover the top with cling film so that it doesn’t get a crust. Then soften some butter and using pastry brush grease your ramekin in a bottom to top motion evenly around all the edges. Then pour in some caster sugar and roll it around the ramekin. Empty the excess sugar out and place it into the fridge.

Soufflé

For the Soufflé, pre heat the oven to 190oc. Weigh out 150g of the soufflé base, 100g of egg white and 35g of caster sugar. Take a clean bowl and whisk your egg whites to a soft peak. Slowly add your caster sugar and whisk for 1 minute. Fold your egg white into the soufflé base until this is all incorporated. Pipe into your ramekins and place in the oven for 10 minutes.

Cheese cake ice-cream

Place your milk and sugar into a pan and bring to the boil. Slowly pour on your cream cheese and whisk until smooth. Place into the freezer and each hour beat with a wooden spoon until frozen and smooth (or put in an ice-cream machine).

Garnish

Biscuit Base

Crush your digestive biscuits and combine with your melted butter.

Raspberry Sauce

Using a hand blender, blitz the Raspberries and Lemon together and pass through the chinois. Pour into a pan, add your Sugar and bring to the boil.

Dehydrated Raspberry Twirl

Place all ingredients into a pan and reduce by half. Place into the fridge to cool down. Once cooled, using a pallet knife spread over greaseproof paper evenly. Place into a pre-heated over at 95oc for 8 hours to crisp up.

To plate it up:

Place a small amount of the digestive mix on the plate. Place one scoop of ice-cream on top. Place the cooked soufflé next to it and serve your warm raspberry sauce on the side.

 

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