From Restaurant 56 | Raspberry, Pavola Souffle
Chef Andrew Scott from Sudbury House Hotel and Restaurant 56 shares with FOUR a signature dessert from their menu. it's fluffy, flavoured with berries and has a great delicacy.
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- hotels & travel
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Ingredients
- 564g skimmed milk
- 167g sugar
- 70g yolks
- 200g mascarpone
- Vanilla pod
- 2kg Raspberry puree, reduced by half
- 250ml water
- 500g sugar
- 75ml raspberry liquor
- 125g corn flour
- 160g whites
- 170g icing sugar
- Lemon juice
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