Soufflé
- 1lt raspberry Puree 90g Cornflour 250g Sugar
Raspberry Souffle With Milk Ice Cream, Hibiscus and White Chocolate Sauce, Pecan Pie
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
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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