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English Raspberry Soufflé with Cheesecake Ice Cream and Raspberry Sauce

Serves: 4

Ingredients:

Raspberry Soufflé base 

250g Raspberry Puree

500g Caster Sugar

18g Corn Flour

30ml 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.

Soften some butter and using a pastry brush grease your ramekin in a bottom to top motion evenly around all the edges.

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).

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 crispen up.

To plate

– 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. [/vc_column_text][/vc_column][/vc_row]