Dark Cherry Soufflé Recipe

15^th Jul 2016

Dark cherry soufflé with clotted cream ice cream and dark chocolate sauce.

A mouth-watering dish to delight your guests - try this delicious dessert at home for the perfect dinner party recipe!

By Head Chef Matthew Tomkinson

Ingredients

Cherry soufflé

250g of Morello cherry purée
60g of caster sugar
20g of cornflour, thinned to a paste with a little water
6 egg whites
10g of caster sugar
50g of butter
20g of 70% cocoa powder

Chocolate sauce

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

Clotted cream Ice cream

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

Cocoa tuile

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

To plate

20 kirsch-cured cherries

Method

To make the clotted cream 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

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

For the cherry soufflé recipe, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken. Pass through a sieve and chill.

To prepare the soufflé ramekins start by melting the butter and brushing two thin coats of butter ion the sides of the ramekins. Then dust with cocoa powder place in the fridge. Make sure the cocoa powder is evenly covering the sides of the ramekin as this will help the cherry soufflés rise

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.

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.

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.

To finish the cherry 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.

Divide this mixture between the coated ramekins and place in a 180°C/Gas mark 4 oven for 8 minutes until well risen.

Serve immediately with a scoop of the ice cream, a piece of tuile and some of the chocolate sauce

Don't fancy cooking this yourself? Why not come down to The Terrace restaurant and let our fantastic chef Matthew Tomkinson do the work?