Black Cherry Soufflé & Sous Vide Cherry Ice Cream | Recipe by sousvidetools.com
Black Cherry Soufflé with Sous Vide Cherry Ice Cream and Chocolate Sauce
- COOK TIME: 2 hours
- PREP TIME: 10 hours
- DIFFICULTY: Medium
- SERVES: 4
Ingredients
Ice Cream
- 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
Soufflé Base
- 250g of cherry purée
- 25g of sugar
- 25g of cornflour
Soufflé
- 250g of egg white
- 250g of sugar
- 10g of butter, soft
- 20g of chocolate, grated
Hot Chocolate Sauce
- 75g of dark chocolate
- 75g of double cream
- 75g of glucose
- 15g of water
To serve
- 16 Griottine cherries
Equipment
EQUIPMENT
- Sous Vide Water Bath
- Vacuum Packaging Machine
- Vacuum Bag
- Blender
- Pacojet Machine / Ice Cream Maker
- Pacojet Container
Method
Recipe courtesy of Steven Smith from http://www.greatbritishchefs.com/
METHOD
- To make the ice cream, preheat a water bath to 85⁰C. Place the milk, cream and salt in a saucepan and heat until the mixture boils, then set aside to cool a little.
- In a bowl, mix together the sugar and egg yolks, beating until completely smooth, then add 1/3 of the milk mixture. Whisk until thoroughly combined.
- Tip the contents of the bowl into the saucepan containing the rest of the milk mixture and return to the heat. When the temperature reaches 82⁰C, strain using a fine sieve. Collect the mixture in a bowl and place over ice to chill.
- In a vacuum bag, combine the cherries, sugar and water. Place the bag in the water bath and leave for 60 minutes to cook.
- Use a blender to purée the cooked cherries and then heat gently in a heavy-based saucepan with the agar agar. When the agar agar has dissolved, remove from the heat. Leave to cool.
- Once the mixture has set, return it to the blender, blitz together with the xanthan gum and then strain using a fine sieve. Divide in half.
- Stir one half into the chilled milk mixture and freeze in a Pacojet container. When you are ready to serve the ice cream, remove the container from the freezer, attach to the Pacojet machine and purée. An ice cream maker could also be used.
- Make the soufflé base by stirring together the cherry purée, sugar and cornflour in a saucepan over a low heat. When the mixture becomes thick, spoon onto a tray, stretch a layer of cling film over the top and leave to set, then beat with a whisk to achieve a smooth consistency.
- For the chocolate sauce, whisk together the dark chocolate, double cream, glucose and water in a saucepan over a low heat until fully incorporated. Allow to cool.
- For the soufflé, preheat the oven to 180⁰C/gas mark 4. Using the soft butter, grease 4 ramekins and sprinkle with the grated chocolate.
- Beat the egg whites with a whisk until stiff, adding the sugar a little at a time as you go. Measure out 125g of the soufflé base and combine with the beaten egg whites using a gentle folding action. Use a piping bag to pipe the mixture into the ramekins. With a palette knife, smooth the tops of the soufflés and give each one a gentle tap on the work surface to get rid of large air bubbles. Place in the oven to bake. Take out when well-risen and completely cooked; this should take 7-8 minutes.
- To plate, combine the half of the cherry mixture not used in the ice cream with the Griottine cherries. Place some of this mixture on each plate and top with a quenelle of ice cream. Reheat the chocolate sauce and divide between four small pouring jugs, placing one on each plate. Finish each plate with a soufflé, straight from the oven.
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