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Orange Soufflé with Vanilla Ice cream



One of life's biggest treats is when someone bakes you a pillowy soufflé for dessert. But as elegant and sophisticated as the soufflé might be for the diner, it often is the cook's biggest fear. Why? Not because the recipe is difficult to make, but because everyone fears that the beautifully raised darlings will deflate the moment they come out of the oven. While some (usually pastry chefs!) have perfected the soufflé and manage to maintain the rise for a bit longer, it is exactly the fact that it will deflate, that makes the soufflé such an enigma. Try it! Chef Jenna's recipe has a lovely orange flavour and she serves it with a side of vanilla and honeycomb ice cream - the ultimate pairing with the floral nuances of the newly released La Motte Straw Wine!

Orange Soufflé  Recipe

Yield 4

Soufflé base mixture

120 g egg yolk

20 g plain flour

10 g corn flour

250 ml milk

50 g castor sugar

2 oranges, zested

To make the soufflé base, whisk together the egg yolk, flour and corn flour in a bowl until smooth. Meanwhile, add the milk, sugar and orange zest to a pan and bring to the boil.

Once boiling, pour the milk mixture into the egg mixture, return to the pan and whisk until thick. Cool over an ice bath and place in the fridge.

Butter the soufflé mould with softened butter in an upwards movement as it will help with the lift of the soufflé. Dust the inside of the moulds with castor sugar or cocoa powder. Place the moulds in the fridge until you are ready to use them.

The Soufflé

150 g egg white (4 egg whites)

50 g caster sugar

150 g  soufflé base

Soft butter for brushing the mould

Whisk the egg whites to soft peaks in a stand mixer.

Add the sugar in two parts as not to drop the air out of the whites and keep whisking for 30 seconds before adding the second part and whisk for 1 minute.

Then gently fold the egg whites into the soufflé base in three or four parts.

Once incorporated fill the soufflé mould, scrape the top with a palette knife to flatten and run your thumb around the inside of the mould to create a rim, this will allow the soufflé to rise better.

Bake in the oven for 10 to 12 min.

Remove sprinkle with icing sugar and serve immediately - preferably with our honeycomb vanilla ice cream and well-chilled glass of La Motte Straw Wine!

Honeycomb Vanilla Ice Cream Recipe

750 g Milk

500 g Cream

300 g Yolks

500 g Castor Sugar

1/2 each Vanilla beans, scraped                                                        

Bring milk, cream, half of the sugar and vanilla to boiling point.

Mix yolks and remaining sugar with paddle until combined, temper yolks into hot cream.

Remove from heat, pour over ice bath and blend or whisk until cold.

Make sure the mixture is completely chilled before churning.

Churn in a ice cream machine. Fold in the honeycomb and place in the freezer to set.

Honeycomb 

200 g caster sugar

60 g honey

200 ml glucose syrup

20 bicarbonate of soda

Line a deep (30 cm x 20 cm) baking tray with parchment paper.

Add the sugar, golden syrup and glucose to a large, flat pan. Place the pan over a medium heat and heat gently to a light golden-brown caramel. The temperature should reach 165 °C on a sugar thermometer; if you don’t have a thermometer, heat the mix to a straw colour and immediately move to the next step.

Sprinkle the bicarbonate of soda over the caramel and stir through. Be very careful at this point as the caramel will be bubbling and hot.

Pour the honeycomb onto the lined tray and place in the fridge. Leave to cool for approximately 20 minutes, or until it has set firm.

Break up the honeycomb into pieces, or grind into a powder using a food processor. Store in an airtight container in the freezer.

 

 


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