Black Cherry Soufflé Recipe with Sous Vide Cherry Ice Cream - Great British Chefs
This sumptuous dark cherry soufflé recipe from Steven Smith is paired with an equally decadent sous vide cherry ice cream and chocolate sauce, making a spot-on dinner party dessert.
Ingredients
- 250g of cherries, large (pitted weight)
- 78g of sugar
- 35g of egg yolk
- 330ml of milk
- 60g of cream
- 1g of salt
- 25g of sugar
- 100g of water
- 3g of agar agar
- 0.5g of xanthan gum
- 250g of cherry purée
- 25g of cornflour
- 75g of dark chocolate
- 75g of double cream
- 75g of glucose
- 15g of water
- 250g of egg white
- 250g of sugar
- 10g of butter, soft
- 20g of chocolate, grated
- 16 Griottine cherries
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