Name: Saffron & Orange Blossom Soufflé with Nougat Ice Cream
Yield: Serves 6
Cuisine: British
Ingredients: 2 egg whites; 1 tbsp lemon juice; 150 g / 5 oz / just under ½ cup orange blossom honey; 300 ml / ½ pint / 1 ½ cups single cream; 50 g / 2 oz / ¼ cup golden caster sugar; 1-2 tsp orange blossom water (or plain water if you prefer a less floral scented dessert); 1 large floury potato (200 g / 7 oz in weight); 150 ml / 5 fl oz / ¾ cup double cream; 1 tsp orange blossom water; icing/confectioner’s sugar for dusting; 2 pinches / 40-60 saffron strands, crushed; 50 g / 2 oz / ½ cup shelled, unsalted pistachios; 50 g / 2 oz / ½ stick softened unsalted butter; 25 g / 1 oz / ⅛ cup golden caster sugar for dusting, plus 50 g / 2 oz / ¼ cup; 250 ml / 9 fl oz / 1 cup whole milk; 50 g / 2 oz / ¼ cups blanched almonds; 6 egg whites; a few drops of lemon juice; 5 cm / 2 in strip of lemon zest; 3 egg yolks

Preparation info

Serves
6

Difficulty
Medium

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

Louis Eustache Ude (1769-1846) was a French chef who was counted the Earl of Sefton and the Duke of York (King George III’s second son, Prince Frederick Augustus) as his employers before finding fame as the chef at Crockford’s Club in the early nineteenth century. He provides a number of methods for making soufflés in his book The French Chef including this one which uses mashed potato rather than flo