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Hot Vanilla and Chocolate Soufflés with White Chocolate Ice-cream

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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

Method

  1. 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

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