All Things Sweet by Rachel Allen

Author:Rachel Allen
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2014-08-05T16:00:00+00:00

Honey soufflés

Chocolate and hazelnut praline ice cream

Lavender and honey panna cotta

Apple crumble ice cream

Gooey date and stem ginger pudding

Chocolate coconut cake

Layered mocha mousse coffee meringue

American chocolate fudge pie

Honey semifreddo with butter toffee figs

Double chocolate mousse cake

Pistachio and saffron kulfi

Date and almond tart

Date, cardamom and ginger upside-down cake

Drops au chocolat

Honey soufflés

People seem to think soufflés are extremely difficult to make, but really they are not. It’s more about the timing. In this recipe, I show you how to cook them in advance for entertaining, which makes them a deliciously convenient dessert. I adore the contrast of textures and temperatures that you get here, with the cold, creamy Milk ice cream sitting on top of the hot, light, fluffy soufflé.

Serves 4

For the moulds

15g (½oz) butter

25g (1oz) caster sugar

For the soufflés

125ml (4½fl oz) milk

Finely grated zest of 1 small lemon

2 eggs

50g (2oz) honey

1 tbsp cornflour

Pinch of salt

25g (1oz) caster sugar

For the top of the soufflés

15g (½oz) caster sugar

Equipment

4 x 100ml (3½fl oz) capacity soufflé moulds or ovenproof cups

Rub the 15g (½oz) butter around the insides of the soufflé moulds, then dust with the 25g (1oz) sugar. This will create a lovely light crust on the outside of the soufflés. Set aside until later.

Place the milk and the lemon zest in a saucepan on a low–medium heat and bring to the boil, then set aside.

Meanwhile, separate the eggs and place the whites in a mixing bowl and the yolks in another bowl. Into the yolks add the honey, cornflour and salt and whisk until thoroughly mixed. Pour the milk through a sieve and onto the egg yolk mixture, whisking as you pour and making sure it’s properly mixed. Pour back into the milk saucepan and place on a medium heat, whisking all the time. It will thicken as it heats up. Don’t stop whisking or you’ll get a lumpy custard. Once it’s thickened and smooth, take it off the heat and transfer into a bowl to cool a little until it’s tepid. This may take up to about 10 minutes. Stir it regularly to cool it faster. If there are any lumps, push the custard through a sieve.

When the custard has cooled, you can start whisking the egg whites. Whisk for a minute or two until they turn frothy, then add the caster sugar gradually, whisking all the time until they form stiff peaks. Take a quarter of the egg white mixture and, using a large metal spoon or a spatula, fold it into the custard. When it is thoroughly mixed in, tip the remaining egg white into the custard and fold in very gently, trying not to knock out any air.

Divide the mixture into the four prepared soufflé moulds, making sure you smooth over the tops with a spatula or palette knife. Run your thumb and index finger around the edges to ‘clean’ the sides. This helps the soufflé to rise evenly. Clean off any mixture that may have dripped onto the sides of the moulds.

The soufflés can now either be baked, stored

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