Saltash Cramleigh March 2015 Winter 2014 | Page 28

Mulled clementine jellies
with chocolate ganache

Richard Corrigan’s
Christmas Pudding Soufflé

Prep time: 20 minutes, plus setting
Cooking time: 40 minutes, plus setting
Total: 60 minutes, plus setting
Serves: 8
Ingredients
600g bag Clementines
600ml red wine
2 sachets Bart Wine Mulling Spice
100g golden caster sugar
12 sheets gelatine
150g Waitrose Continental Plain
Chocolate, broken into pieces
75g butter
170ml pot essential Waitrose Double
Cream
50g pecans, chopped (optional)
Method
1. Squeeze the juice from the
Clementines (about 300ml) and mix with
the wine, mulled wine sachets, sugar and
300ml water in a large saucepan. Bring
to the boil and simmer gently, covered,
for 10 minutes.
2. Meanwhile, soak the gelatine sheets
in cold water for 5 minutes. Drain well.
Remove the wine from the heat, add
the gelatine and stir until completely
dissolved. Allow to cool before pouring
into 8 wine glasses, then chill for 3-4
hours until set.
3. Melt the chocolate and butter in a
large bowl over a pan of simmering
water. Whisk the cream to soft peaks and
gently stir into the chocolate mix. Spoon
over the mulled jelly and serve, scattered
with chopped pecans, if you wish.

Prep time: 45 minutes
Cooking time: 8 minutes
Serves: 8
Ingredients
3 Free-range egg yolks
65g Caster sugar
250ml Whole milk
1 Vanilla pod, split
15g Plain flour
10g Cornflour
150g Ready-made Christmas pudding,
crumbled
15g Butter, softened, to line the moulds
9 Free-range egg whites
1 tbsp Icing sugar, to dust
Method

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For the soufflé base, whisk together the egg yolks and
50g sugar in a large bowl until thick and creamy.
Meanwhile, heat the milk and vanilla pods together
in a pan until boiling. Whisk the flours into the egg
mixture before adding the milk, whisking as you
pour. Remove the vanilla pods. Pour this mixture into
a large saucepan and stir over a gentle heat until
thickened. Stir in the crumbled Christmas pudding and
leave to cool – this can be done the day before and
stored in the refrigerator until you are ready to cook
the dish.
To make the soufflés, preheat the oven to 240C/gas
8. Line eight 8cm ramekins by brushing lightly with
butter. Chill for 5 minutes. Brush with more butter,
then dust evenly with the remaining caster sugar.
In a large bowl, whisk the egg whites to form soft
peaks. Measure out half of the Christmas-pudding
base mixture and beat in half the whisked egg whites,
then fold in the remainder of both mixtures. Spoon
into the ramekins, smooth the tops with a knife and
cook for 7–8 minutes until risen.
Dust with icing sugar and serve with ice cream.

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