'Carry On Doctor Bakewell' by Marianne Lumb

Marianne Lumb

Marianne Lumb

7th September 2018
Marianne Lumb

'Carry On Doctor Bakewell' by Marianne Lumb

For my Great British Menu 2018 dessert course, I am creating a totally bespoke soufflé using delicious lemon verbena, raspberries & rhubarb. I am hoping to make a spectacular dessert that will end the banquet perfectly.


  • For the lemon verbena soufflé base:
  • 1 x 50g lemon verbena
  • 1kg double cream
  • 1kg whole milk
  • 220g pudding rice
  • 180g caster sugar
  • 2 tbsp maldon salt
  • 2 lemons, juiced and passed
  • For the lemon verbena ice cream:
  • 8 egg yolks
  • 130g caster sugar
  • 1 x 50g lemon verbena
  • 1 vanilla pod, seeds scraped out
  • 350ml double cream
  • 350ml clotted cream
  • For the white chocolate & jasmine ganache:
  • 250g cream
  • 2g jasmine sliver tip tea
  • 150g white chocolate
  • For the ramekin:
  • Butter & (pastry above)
  • 100g pink pralines, crushed
  • for the raspberry coulis:
  • 150g rasp coulis
  • 500g raspberries
  • For the rhubarb & sauternes syrup (150g)
  • 1kg Dutch forced rhubarb
  • 210g Sugar
  • 50g sauternes
  • 1 Orange, zest
  • 75g Trimolene
  • to assemble:
  • 280g soufflé base
  • 140g pasturised egg whites
  • 4 tbsp caster sugar
  • to serve:
  • Raspberry powder


1. Make the soufflé base. Heat the cream and whole milk and add the lemon verbena. Bring to the boil, remove from the heat, add a lid and allow to infuse for an hour.
2. Meanwhile, make the lemon verbena ice-cream. Heat the milk and cream with the lemon verbena, allow to infuse for half an hour. Then make the icecream with the yolks in the usual way then chill over ice. Then churn in the ice cream machine.
3. Start the rhubarb syrup, cut the rhubarb in half and into 5cm long pieces. Place in a large gastro and scatter over the sugar and orange zest. Leave for an hour.
4. Make the white chocolate ganache, infuse the tea into the warmed cream, set aside for 15 minutes.
5. Continue making the soufflé base. Pass the cream into a large heavy base pan and top up the cream to ensure there is 2 litres. Add the remaining soufflé base ingredients and bring to the boil, simmer and stir until the rice freely floats. Pre-heat and oven to 115°C. Bake the rice pudding for (90 mins) stirring every 30 minutes. Then, remove from the oven and allow to rest for 10 minutes. Then blitz in a thermomix until super smooth, keep at 60°C.
6. Make the raspberry coulis, pass and chill.
7. To the rhubarb add the Sauternes and the trimolene and cover with foil. Bake in an oven at 140°C for 30 minutes.
8. Meanwhile prepare the soufflé moulds, line with the butter, twice, then add the pink pralines, sugar and chill.
9. Remove the rhubarb from the oven, pass through a chinoise, and chill. Add 150g to 150g of raspberry puree.
10. Finish the white chocolate ganache, by pouring the passed, hot cream onto the white chocolate.
11. Make the souffle with the base, egg whites & sugar. Pipe and bake for 2mins, then 2 mins.
12. At the end of cooking top with the raspberry powder, icing sugar.
13. Serve immediately with the white chocolate ganache, raspberry & rhubarb coulis and the lemon verbena icecream.

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