Tom Kerridge's White Chocolate and Lemon Soufflés
Home cooks often avoid cooking soufflés because they are seen as too difficult. But if you follow these instructions carefully, you should get a decent result. And the combination of light and fluffy soufflé with rich white chocolate and lemon curd ganache is pure luxury. Be brave!
Ingredients
Ramekin prep:
Soufflés:
White chocolate and lemon curd ganache:
Method
- Preheat the oven to 180C fan and put a large oven tray in the oven to heat up.
- Brush the inside of four ramekins generously with the softened butter in an upwards motion; this will help the soufflés rise evenly. Then sprinkle the inside with caster sugar to coat, shaking off any excess. Keep these in the fridge until needed.
- To make the soufflé batter, first pour the milk and cream into a small saucepan, warm over a medium heat and bring up to a simmer. Then in a medium mixing bowl whisk together the egg yolks and 2 tablespoons of the sugar. Add the cornflour and continue to whisk until combined. Remove the milk and cream mixture from the heat and pour this into the bowl, whisking as you go. Pour everything back into the saucepan and place over a low heat, whisking constantly until thickened. This will happen quite quickly. Remove the pan from the heat and continue whisking until smooth and shiny then pass the mixture through a sieve and into a large bowl.
- Take a rubber spatula and continue to stir the custard mixture to take some of the heat out. Once it has cooled down a little, add the white chocolate and mix until incorporated. Lastly mix in the lemon curd and then put the bowl in the fridge to cool down completely.
- Prepare the egg whites by putting them into a clean bowl of a stand mixer and whisking until soft peaks form. Now start to add 4 tablespoons of sugar, one at a time, whisking after each addition until all the sugar has been incorporated.
- Add a third of the egg whites to the cooled batter mixture and whisk until incorporated. Add another third of the egg whites and gently fold into the mixture with a spoon. Finally fold through the remaining egg white and giving the mix a couple of final whisks to make sure the egg white is evenly incorporated.
- Remove the ramekins from the fridge and spoon a quarter of the mixture into each until full. Flatten the top of each soufflé with a palette knife and run your finger around the edge to clean. Place the ramekins onto the pre-heated tray and put into the oven for 14 -16 minutes or until evenly risen and golden brown on the top.
- Meanwhile, make the ganache. Put the white chocolate chips into a heatproof bowl. Pour the double cream into a small saucepan and bring it up to a gentle simmer. Pour the cream over the white chocolate and leave it to sit for 2 minutes then whisk until smooth and leave to cool slightly. Add the lemon curd and mix well then pour the ganache into a small jug.
- To serve, dust the soufflés with icing sugar when they come out of the oven and carefully place onto serving plates. Cut a little slit into the top of each soufflé, pour the ganache inside and enjoy.
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Overall Rating:
4.00
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