- Soufflé base:
- 1lt full fat milk
- 1lt whipping cream
- 175g sugar
- 225g pudding rice
- Soufflé jam:
- 1kg rasp purée
- 125g sugar
- 125g water
- 35g cornflour
- 50g creme de framboise
- 1 lemon juiced
- Assembling the soufflé:
- 150g egg white
- 150g jam
- 50g soufflé base
- 40g sugar
- 3 frozen raspberries
- Whiskey and oats ice cream:
- 400g toasted oats
- 1 lt milk
- 50ml double cream
- 200g yolk
- 200g sugar
- 60g milk powder
- 60ml 12 year old Hibiki whiskey
Raspberry soufflé with whiskey and oats ice cream
Zac Whittle
11th May 2015
Raspberry soufflé with whiskey and oats ice cream
Raspberry soufflé with whiskey and oats ice cream from the dessert menu at Fenchurch. - Serves 6
Ingredients
Method
Soufflé base:
Cook all at 140 degrees till overcooked and dry then blend to a thick smooth texture.
Soufflé jam:
Reduce the purée by half
Cook the sugar and water to 118 degrees
Add to the purée.
Pour in the creme de framboise and lemon juice them cook out to a jam consistency.
Assembling the soufflé:
Line moulds with butter, set in fridge then coat with caster sugar.
Warm the base and jam.
Whisk egg whites on medium speed adding the sugar in three stages to reach a shaving foam like consistency.
Mix a little of the meringue to the base and jam, mix vigorously.
Fold the rest of the meringue in.
Pipe a layer of mix in the bottom of the moulds, place three frozen raspberries in the middle making sure to not touch the sides.
Pipe the mix to just above the top of the moulds.
With a pallet knife smooth the top flat.
Cook at 180 degrees C for 8 mins.
Whiskey and oats ice cream:
Infuse the toasted oats into the milk.
Take 500ml of this and boil with the double cream.
Pour over the yolks, sugar & milk powder.
Put back in the pan & cook on a probe stirring constantly to 81 degrees C.
Pass through a fine sieve, add the whiskey, cool & churn.
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