Raspberry soufflé with whiskey and oats ice cream

Zac Whittle

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

  • 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

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.

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.