Name: Chocolate-Centre Vanilla Soufflé with Coffee Sauce
Yield: Makes 6
Ingredients: 140 g (5 oz) Vanilla pastry cream; 140 ml (4½ fl oz) thickened (whipping) cream; 140 ml (4½ fl oz) full-cream (whole) milk; 100 g (3½ oz) caster (superfine) sugar; 4 egg whites, at room temperature; 6 refrigerated Soft-chocolate centres; 25 g (1 oz) caster (superfine) sugar; 20 g (¾ oz) plain (all-purpose) flour; 1 vanilla bean, seeds scraped; 60 g (2 oz) caster (superfine) sugar; 300 ml (10 fl oz) full-cream (whole) milk; 125 ml (4 fl oz/½ cup) thickened (whipping) cream; 6 metal soufflé moulds, 7 cm (2¾ in) diameter and 4.5 cm (1¾ in) deep; 20 g (¾ oz) cornflour (cornstarch); 90 g (3 oz) dark chocolate, chopped; 4 egg yolks; 100 g (3½ oz) block of dark chocolate; 60 g (2 oz) unsalted butter, softened; 2 teaspoons freeze-dried coffee granules; unsalted butter, softened, as needed; 3 egg yolks

Preparation info

Makes
6

Difficulty
Easy

Appears in

Lamingtons & Lemon Tart

By Darren Purchese

Published 2016

About

Chocolate-Centre Vanilla Soufflé with Coffee Sauce

Ingredients

Method

Part of