Green bank farm strawberry soufflé with clotted cream

Essential Cuisine

Essential Cuisine

Standard Supplier 22nd July 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Green bank farm strawberry soufflé with clotted cream

Dessert prepared by Paul Mackellar during 2014 Lancashire Heat of North West Young Chef Competition sponsored by Essential Cuisine.


  • •300g/1lb 5oz strawberries, hulled
  • •2 tbsp demerara sugar
  • •1/2 lemon, juice only
  • •1 tbsp kirsch
  • •1 tbsp cornflour
  • •5 free-range egg whites
  • •42g/3oz caster sugar
  • •225g/8oz clotted cream
  • •1 tbsp chopped pistachios
  • •1 tbsp nibbed almonds
  • •1 tbsp rolled oats
  • •1 tbsp desiccated coconut


1.Preheat the oven to 180C/350F/Gas 4.
2.For the soufflé, grease and sugar eight ramekins.
3.Heat the strawberries, sugar, lemon juice and two tablespoons water in a saucepan until simmering. Stir gently and cook until tender. Remove one or two strawberries per person for a garnish and pour over the kirsch.
4.Blend the rest of the mixture in a blender to a smooth purée. Pass the purée through a fine sieve into a clean saucepan. Mix the cornflour to a paste with two tablespoons of water and add this mixture to the purée. Bring the mixture to the boil, stirring continuously to avoid lumps.
5.For the crumble topping, mix all of the topping ingredients together in a bowl, then sprinkle onto a baking tray and bake in the oven for 4-5 minutes, or until golden-brown.
6.For the soufflé, whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed. Slowly whisk in the sugar until the mixture is glossy and stiff peaks form when the whisk is removed.
7.Beat one-third of the egg whites into the strawberry purée until well combined, then carefully fold in the remaining egg whites.
8.Half-fill the ramekins with the soufflé mixture, then add the reserved strawberries and fill the ramekins to the top.
9.Level the tops of the soufflés with a palette knife, place onto a baking tray and bake in the oven for eight minutes. Carefully sprinkle over the crumble topping, then return to the oven for a further 2 minutes.
10.Serve with a quenelle of clotted cream on top.

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.