Hot Vanilla and Chocolate Soufflés with White Chocolate Ice-cream

Name: Hot Vanilla and Chocolate Soufflés with White Chocolate Ice-cream
Cuisine: United Kingdom
Ingredients: 150 g / 5 oz caster sugar, plus more for the ramekins; 2 tsp cornflour; 250 ml / 9 fl oz whipping cream; 3 tbsp white crème de cacao or Cointreau; 50 g / 2 oz couverture chocolate; ½ lemon; 6 egg yolks; butter, for greasing the ramekins; 150 g / 5 oz white chocolate; whites of 6 very fresh eggs; 250 ml / 9 fl oz milk; 200 g / 7 oz caster sugar; 50 g / 2 oz cocoa powder; 15 g / ½ oz cornflour; 2 vanilla pods, split lengthwise

Preparation info

Difficulty
Easy

Appears in

Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

About

Ingredients

butter, for greasing the ramekins
150 g / 5 oz caster sugar, plus more for the ramekins

Europe
United Kingdom
Dessert
England
Vegetarian
Gluten-free

Method

Well ahead, make the White Chocolate Ice-cream: in a large heatproof bowl, cream the egg yolks and sugar until light. Bring the milk and cream to just below the boil and pour over the egg mixture, whisking continuously. Pour the mixture back into the pan and cook until it is thick enough to coat the back of a spoon. Pass through a fine sieve. Add the chocolate and the li