insideKENT Magazine Issue 99 - June / July 2020 | Page 28

FOOD+DRINK
STAY HOME & COOK! (PART 2) CONT.
© Ryan Cox
Almond, Kentish Honey and Chocolate Chip Souffle
Recipe by The Old Bank, Westerham
Serves: 4
Ingredients:
For the moulds:
• 4x Ramekins
• Very soft butter (not melted)
• Caster sugar
For the crème patisserie:
• 3 medium egg yolks
• 63g caster sugar
• 20g flour
• 250ml milk
• Vanilla pod split
For the soufflé
• 120g egg white
• 75g sugar
• 150g crème patisserie
• 30g amaretto
• 10g honey
• 4 drops almond essence
• 40g dark chocolate pistols or chopped chocolate
Method:
1. Prep you moulds - brush the inside of the ramekins
with the soft butter. Place a tablespoon of sugar in
each ramekin and swirl the ramekin around so all
the butter is coated with sugar. Place moulds in the
fridge until needed.
2. Next make the crème patisserie - whisk 1/3
of the sugar with the egg yolks; sift in the flour
and mix.
3. Add the milk and remaining sugar to a saucepan
with the vanilla pod, bring the milk to 95°c.
4. When boiling pour 1/3 of the mixture into the
egg mix.
5. Stir and pass back into the pan; bring to the boil
and simmer for 2-3 minutes on a gentle heat while
continually stirring.
6. Allow to cool.
7. To make the soufflé - whisk egg whites and sugar
in a bowl until it can hold its own weight (meringue).
8. Place crème patisserie in a saucepan with honey,
amaretto and almond essence and bring to the boil
whisking continuously.
9. Once boiled, whisk in 1/3 of the meringue
mix until smooth, then fold this mix back into
meringue gently.
10. Once nicely incorporated add chocolate and
fold in.
11. Place the mix in the moulds until full.
12. Tap the base of the ramekins gently on the
kitchen work surface to remove any air pockets in
the mix.
13. Using a palette knife, scrap the top of the souffle
mix off, so it is level with the rim of your ramekin.
14. Clean the edge, place on a baking tray with
good space between each souffle and bake at 180°c
for 7 minutes.
15. Serve straight from the oven with a scoop of
ice cream.
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