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Eat the Seasons - February Recipe of the Month

MT0015-matt-tomkinson-montague david-griffen-1530-3585 smallDark cherry soufflé with clotted cream ice cream and dark chocolate sauce

Valentine’s Day just wouldn’t be right without a little chocolate. A symbol of sensuality and said to be an aphrodisiac, any male suitor would be wise to offer the gift of chocolate this Valentine’s day to a prospective female; and surely nothing says I love you more than preparing your own deliciously chocolatey delight yourself. Why not give Matt’s Dark cherry soufflé with clotted cream ice cream and the most velvety dark chocolate sauce a go. Chocolate and cherry are a great match, but their combined richness is lessened when served in the form of a wonderfully light soufflé. You can make the Morello cherry purée if you prefer, but if tight on time and you don’t have a cherry stoner, then you can easily buy it online.


Soufflé bases

  • 60g of caster sugar
  • 10g of caster sugar
  • 20g of cornflour, thinned to a paste with a little water
  • 6 egg whites
  • 250g of Morello cherry purée


  • 20g of cocoa powder
  • 50g of butter, melted

Chocolate sauce

  • 40g of dark chocolate, roughly chopped
  • 40g of caster sugar
  • 10g of cocoa powder
  • 1 dash of double cream
  • 42ml of water

Ice cream

  • 140g of sugar
  • 250g of clotted cream
  • 280ml of milk
  • 6 egg yolks

Cocoa tuile

  • 90g of caster sugar
  • 10g of cocoa powder
  • 15g of plain flour
  • 40g of unsalted butter
  • 45ml of orange juice

To plate

  • 20 kirsch-cured cherries


  1. For the soufflé base, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken. Pass through a sieve and chill
  2. Prepare the soufflé ramekins by brushing with two thin coats of butter and dusting with cocoa powder and placing in the fridge. Make sure the cocoa powder is evenly covering the sides of the ramekin as this will help the soufflés rise
  3. For the chocolate sauce, mix together all of the ingredients and slowly bring to the boil. Pass the mixture through a fine sieve and chill
  4. To make the ice cream, heat the milk until it just comes up to the boil. In a separate bowl, whisk the eggs and sugar together. Add the warm milk to the egg mix whilst still whisking
  5. Return the mixture to the pan and cook gently until thick. Add the clotted cream and mix in well, then remove from the heat and chill. Churn in an ice cream machine and place in the freezer until needed
  6. To make the cocoa tuile, preheat the oven to 175°C/Gas mark 3 ½. In a food processor blend together the butter and sugar until very smooth. Add the cocoa and flour and mix well. Add the orange juice and mix until smooth and shiny
  7. Spread the mixture over a non-stick silicone baking mat and place on a baking tray. Bake for 12 minutes until dry. Then, remove from the oven, cool and break into shards
  8. To finish the soufflés, take 4 large tablespoons of the base mixture and place in a bowl. In a separate bowl, whisk the egg whites with the caster sugar to stiff peaks but not dry, fold into the base mix and add the cherry pieces
  9. Divide this mixture between the coated ramekins and place in a 180°C/Gas mark 4 oven for 8 minutes until well risen
  10. Serve immediately with a scoop of the ice cream, a piece of tuile and some of the chocolate sauce






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The Montagu Arms Hotel, Beaulieu, New Forest, Hampshire. SO42 7ZL
Tel: 01590 612324, Fax: 01590 612188
Central Reservations: 01590 624467
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