A soufflé never fails to impress. Just make sure you have everything ready and waiting the moment you take the dishes from the oven – serving plates, sorbet and guests. Make the soufflé base well in advance, but be ready to whip up the meringue and fold it into the soufflé base at the last minute.
Yields 4 Servings
occasions
Dessertdairy ingredients
Cream, Milk, ButterRice pudding soufflé with passion fruit sorbet
INGREDIENTS
Ingredients checklist to Serve
DIRECTIONS
1
Preheat the oven to 120ºC/275ºF/gas mark 1.
2
Melt the butter in an ovenproof pan, add the pudding rice and fry gently for 3 minutes. Add the milk, cream, vanilla pod, sugar and a pinch of sea salt. Bring to the boil, then turn down the heat and simmer, stirring frequently, for 20 minutes or until the mix is thick.
3
Cover with a lid and bake the rice in the oven for an hour, stirring every 20 minutes until the mixture has thickened even more. Remove the rice from the oven, transfer to a blender and blend to a smooth purée. You can make this base well in advance so you are prepared.
4
Just over half an hour before serving, warm up the soufflé base by placing the bowl in a large pan half filled with warm water for about 20–25 minutes; this will make it easier to work with.
5
While the base is reheating, preheat the oven to 190ºC/410ºF/gas mark 6.
6
Brush four 300ml individual soufflé dishes with soft butter. Chill until firm, then brush again with another layer of butter. Dip into a bowl of caster sugar, shake the sugar around the ramekins so that they are evenly coated, then tip out any excess.
7
Whisk the egg whites in a clean, dry bowl until stiff, then whisk in the sugar a tablespoon at a time until fully incorporated and the meringue still holds a peak.
8
When the soufflé base is reheated, fold the meringue gently into it using a large metal spoon. Spoon the soufflé mixture into the moulds and level off the tops with a palate knife. Run your thumb along the edge of each mould, this gives them an extra lift.
9
Bake the soufflés for about 10 minutes. They are ready when they are golden brown and feel a little springy when lightly pressed.
10
While the soufflé is cooking, pipe some melted chocolate onto the serving plates. Spoon the sorbet on the side just before they are cooked and then stand a soufflé dish on each serving plate.
