Chocolate and Cherry souffle
- 100g Cherry compote
- 500ml of milk
- 50g of cocoa powder
- 6 eggs
- 270g of caster sugar
- 40g of plain flour
- 35g of cornflour
- 1 tsp lemon juice
To coat the ramekin
- Cocoa powder
1. Place the milk in a saucepan and slowly bring to the boil
2. Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side
3. Sift the flour, cornflour and cocoa into the mixture and combine thoroughly.
4. Remove the milk from the heat and slowly incorporate it into the egg mixture. Once combined, place the mixture over a low heat and gently cook, stirring regularly, until thickened. Pass through a sieve to remove any lumps – this is the crème pâtissière base.
5. To make the soufflé, whip up the 6 egg whites in a stand mixer and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt
6. Preheat the oven to 180°C low humidity
7. Beat the crème pâtissière until it's smooth, then gently fold two spoonsful of the egg white into the crème pâtissière, then add the mixture to the remaining egg whites and gently fold together.
8. Butter the ramekin and dust the inside with cocoa powder. Place a spoonful of the cherry compot in the base. Pour in the soufflé mixture and flatten the top of the soufflé. Run your thumb around the top of the ramekin to clean the edge and create a small dent in the mixture to aid the rise.
9. Bake the soufflés for approximately 12 minutes until risen – do not open the door until you are confident they are ready. Dust with icing sugar and serve immediately – perfect with a quenelle of ice-cream or drizzle of pouring cream!