White Chocolate and Vanilla Soufflé served with a Cape Gooseberry and Tequila Shooter

White Chocolate and Vanilla Soufflé served with a Cape Gooseberry and Tequila Shooter

( Serves 18pax)

Soufflé

Ingredients:

  • 200g Flour
  • 200g Butter
  • 200g Sugar
  • 100g White chocolate
  • 500ml Milk
  • 9 Eggs separated
  • 1 Teaspoon vanilla extract

Method:

  • Heat milk with chocolate and vanilla allowing chocolate to melt without bringing to boil
  • Place flour, sugar and butter into robo coup, add heated milk/chocolate mix to form paste.
  • Put paste into pot and on a medium heat, cook out until very thick making sure you whisk continuously.
  • Remove from heat and add egg yolk. (Reserve egg whites for final preparation.)
  • Cool, cover and refrigerate until needed

Gooseberry and Tequila Shooter

Ingredients:

  • 1 Punt fresh gooseberries
  • 2 Tots gold tequila
  • 150g Castor sugar
  • Juice of 1 lemon
  • Pinch of salt

Method:

  • Blitz all ingredients, strain , adjust flavour as necessary and chill until needed.

To Assemble:

  • Whisk egg white to soft peak and whisk ¼ into soufflé mix, fold in the rest ( ¾) of egg whites.
  • Spoon mix into prepared ramekins and bake at 200 degrees for 5 minutes, then reduce heat to 175 degrees and bake for a further 10 minutes.
  • While soufflés are baking, assemble plates with garnish i.e: crushed caramel walnuts, gooseberry shooter, edible flowers and finally cherries.
  • When soufflés are done, place on place, lace with coffee cream and serve immediately.

Related Posts

Leave A Comment