Earthy dried cep mushrooms with roasted white chocolate and blackberry for unique individual soufflés.
30 mins to 1 hour
less than 10 mins
From Saturday Kitchen
For the soufflé base
- 62.5g/2¼oz caster sugar
- 60g/2¼oz egg yolks
- 20g/¾oz cornflour
- 10g/⅓oz mixed dried cep (porcini) mushroom powder
- 250ml/9fl oz full-fat milk
For the roasted white chocolate
- 200g/7oz good quality white chocolate
- 150g/5½oz fresh blackberries
For the soufflé mix
- butter, at room temperature, to grease
- 140g/5oz egg whites
- 90g/3¼oz caster sugar, plus extra to line
- 300g/10½oz cep soufflé base (see above)
To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder.
Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly.
Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool.
To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside.
To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside.
Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam.
Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully.
Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately.
To cook, place the dishes onto a baking tray and cook for 8 minutes.
To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries.