Name: Citrus Soufflé, Hot Chocolate Ice Cream
Yield: Serves 4
Ingredients: 3 tbsp drinking chocolate; 250 ml/9 floz/1 cup milk; 250 ml/9 floz/1 cup cream; 300 g/10½ oz/1½ cups sugar; 200 ml/7 floz/1 cup water; melted butter, for brushing; 6 medium egg yolks; 8 medium egg whites; 6 tbsp citrus reduction (see left); 210 g/7½ oz/1 cup crème pâtissière; icing (confectioners’) sugar, for dusting; cocoa, for dusting; 300 ml/11 floz/1 ½ cups skimmed milk; zest of 1 lime; 75 g/3 oz/½ cup sugar, plus extra for lining the moulds; 4 lemons; 50 g/2 oz glucose syrup; 85 g/3 oz/½ cup sugar; 3 limes

Preparation info

Serves
4

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

This soufflé is one of my favourites. Most soufflé recipes are very sweet but here the cirtus syrup and grated zest provide a welcome tartness. Not many restaurants offer soufflés on their menus these days — its considered a little passé — but at dinner parties a soufflé will always steal the show. Much of the preparation can be done in advance and, contrary to what many people think, the oven door can be opened for a short time while the soufflé is cooking.