Soufflé with Ice Cream Recipe - Great British Chefs
George Blogg's spectacular raspberry soufflé recipe is served with a creamy buttermilk ice cream and punchy raspberry and mint coulis
Ingredients
- 450g of raspberries
- 15g of cornflour
- 3 slices of pain d'epice loaf, or other good quality ginger bread
- butter, softened
- 150g of egg white
- 150g of caster sugar
- 50g of caster sugar
- 4 mint leaves, large
- 75g of buttermilk
- 150g of milk
- 75g of double cream
- 110g of caster sugar
- 105g of egg yolk
- 4 sprigs of mint
- icing sugar, for dusting
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