Christmas pudding soufflè with cranberry sorbet and brandy anglaise recipe
Turning a Christmas pudding into a soufflé gives you all the flavours of the pud, but it’s light and airy. An impressive way to finish lunch
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Cooking tools:
- Ramekin
- Oven
- Saucepan
- Mixing bowl
- Whisk
- Hand mixer
- Blender
- Fine-mesh sieve
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Freezer container
- Freezer
Ingredients
- 100g Christmas pudding
- 20g unsalted butter, melted
- 70g caster sugar
- 180g egg whites (from about 6 eggs – reserve 2 yolks for the anglaise, below)
- 150g caster sugar
- 200g fresh or frozen cranberries
- juice of ½ lemon
- 125ml double cream
- 125ml whole milk
- ½ vanilla pod, split and seeds scraped
- 2 egg yolks
- 15g caster sugar
- 20ml brandy
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