- 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
Blackcurrant & liquorice souffle, vanilla sauce
Blackcurrant & liquorice souffle, vanilla sauce
Dessert cooked by Scott Fairweather in the North West Young Chef Competition 2012 Final.
Ingredients
Method
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.
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