Cherry souffle from award-winning chef Matt Tomkinson
Dish type: dessert


Cherry souffle
• 250g of Morello cherry purée
• 60g of caster sugar
• 20g of cornflour, thinned to a paste with a little water
• 6 egg whites
• 10g of caster sugar
• 50g of butter
• 20g of 70% cocoa powder

Chocolate sauce
• 40g of dark chocolate, roughly chopped
• 40g of caster sugar
• 10g of cocoa powder
• 1 dash of double cream
• 42ml of water

Clotted cream Ice cream
• 280ml of milk
• 6 egg yolks
• 250g of clotted cream
• 140g of sugar

Cocoa tuile
• 40g of unsalted butter
• 90g of caster sugar
• 10g of cocoa powder
• 45ml of orange juice
• 15g of plain flour

To plate
• 20 kirsch-cured cherries

1. To make the clotted cream ice cream, heat the milk until it just comes up to the boil. In a separate bowl, whisk the eggs and sugar together. Add the warm milk to the egg mix whilst still whisking
2. Return the mixture to the pan and cook gently until thick. Add the clotted cream and mix in well, then remove from the heat and chill. Churn in an ice cream machine and place in the freezer until needed
3. For the cherry soufflé recipe, bring the purée and the sugar to the boil, add the corn flour mixture and allow to thicken. Pass through a sieve and chill
4. To prepare the soufflé ramekins start by melting the butter and brushing two thin coats of butter ion the sides of the ramekins. Then dust with cocoa powder place in the fridge. Make sure the cocoa powder is evenly covering the sides of the ramekin as this will help the cherry soufflés rise
5. For the chocolate sauce, mix together all of the ingredients and slowly bring to the boil. Pass the mixture through a fine sieve and chill
6. To make the cocoa tuile, preheat the oven to 175°C/Gas mark 3 ½. In a food processor blend together the butter and sugar until very smooth. Add the cocoa and flour and mix well. Add the orange juice and mix until smooth and shiny
7. Spread the mixture over a non-stick silicone baking mat and place on a baking tray. Bake for 12 minutes until dry. Then, remove from the oven, cool and break into shards
8. To finish the cherry soufflés, take 4 large tablespoons of the base mixture and place in a bowl. In a separate bowl, whisk the egg whites with the caster sugar to stiff peaks but not dry, fold into the base mix and add the cherry pieces
9. Divide this mixture between the coated ramekins and place in a 180°C/Gas mark 4 oven for 8 minutes until well risen
10. Serve immediately with a scoop of the ice cream, a piece of tuile and some of the chocolate sauce

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