Blackcurrant & liquorice souffle, vanilla sauce

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 11th October 2012
North West Young Chef of the Year

Blackcurrant & liquorice souffle, vanilla sauce

Dessert cooked by Scott Fairweather in the North West Young Chef Competition 2012 Final.


  • 60g softened butter
  • 125g semi skimmed milk
  • 2 star anise
  • half tsp liquorice root powder
  • 2 egg yolks
  • 100g caster sugar
  • 15g plain flour
  • 30g blackcurrant puree
  • 2 egg whites
  • 1 tbsp caster sugar
  • 1 tbsp corn flour
  • 1 vanilla pod


Twice butter 2 souffle; moulds lightly & evenly then refrigerate.

Whisk together the egg yolks & caster sugar until pale & creamy. Add the flour & blackcurrant puree

Infuse the milk, star anise & liquorice powder on the stove by bringing it up to the boil, blending in a thermo mix & then pass through a fine sieve. Pour over the egg yolks & whisk continuously over a Bain Marie for around 8 minutes until thickened. Allow to cool.

For the souffle:

Line the buttered copper pans with a thin layer of blackcurrant sherbet. Whisk the egg whites to stiff peaks with a tbsp of caster sugar in an electric mixer then fold into the creme pat base. Pour into the pans & bake at 180 degrees for 11 minutes.

In a saucepan combine ½ cup of caster sugar, 1 tbsp corn flour, 1 cup hot water, 2 tbsp butter, 1 vanilla pod & a pinch of salt. Bring to the boil then simmer for 5 minutes, stirring continuously

To plate up, dust the souffle with icing sugar & serve on a wooden board alongside the vanilla sauce.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.