Name: Warm Blackberry Soufflé with Almond Ice Cream
Yield: Serves 4
Ingredients: 1 oz (25 g) plain flour; 6 egg yolks; 5 fl oz (150 ml) milk; 2 oz (50 g) granulated sugar; 2 punnets blackberries; 2 oz (50 g) caster sugar; 2 lemons; 4 egg whites; 10 fl oz (300 ml) hot milk; 5 fl oz (150 ml) double cream; 2 oz (50 g) whole blanched almonds; 3 egg yolks; 3 oz (75 g) caster sugar; 1 oz (25 g) ground almonds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

Soufflés are generally disappointing desserts. There is an element of theatre when one appears with its head standing high over the dish, and the punters assume that it took great skill to produce – the higher it stands, the cleverer the cook.

This is not so. The more egg you use, the higher and swifter it will rise. Also, the more egg you use, the more it will eat like a stringy omelette and leave you with a metallic, fried egg aftertaste.

The egg should be a vehicle

Ingredients

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Ingredients

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