Raspberry Souffle With Milk Ice Cream, Hibiscus and White Chocolate Sauce, Pecan Pie

Patrick Hill

Patrick Hill

13th February 2020

Raspberry Souffle With Milk Ice Cream, Hibiscus and White Chocolate Sauce, Pecan Pie

60 min

Recipe from Patrick Hill, Head Chef at Thackeray’s, Tunbridge Wells.

Perfect for Valentine's Day!

Ingredients

Soufflé

  • 1lt raspberry Puree 90g Cornflour 250g Sugar

Pecan Pie

  • 4eggs 300g melted butter 300g soft brown sugar 160g caster sugar 120g flour 120g milk 250g fine chopped pecans

Tart Case

  • 200g butter 200g icing sugar 4 eggs 500g flour Vanilla Orange zest

Milk Sorbet

  • 750g milk 375g cream 150g sugar 70g milk powder 50g glucose 20g dextrose

White Choc and hibiscus Sauce

  • 50g hibiscus 200ml milk 400g white choc 300g cream

Pecan crumble top

  • 100g Blitzed pecans 100g flour 75g butter 50g oats 100g demerara sugar

Souffle For Service

  • 300g Base 375g White 130g Caster 130g Icing

Method

Soufflé

Boil the puree and sugar together, add the cornflour (mixed with a bit of water) and boil until the floury taste has gone 5-10 mins.
Chill and store in 300g portion vac pac bags.

Milk Sorbet

Heat all together DO NOT BOIL! And freeze.

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