Blackcurrant & liquorice souffle, vanilla sauce

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 11th October 2012

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.