Orange soufflé with chocolate sorbet

servings4
60 minutes

Ingredients

Chocolate sorbet

  • 200g of 70% dark chocolate
  • 500g of milk
  • 250g of caster sugar
  • 156g of water

Soufflé base mixture

  • 100g of egg yolk
  • 15g of plain flour
  • 10g of custard powder
  • 250ml of milk
  • 50g of caster sugar
  • 2 oranges, zested

To finish the soufflés

  • 150g of egg white
  • 50g of caster sugar
  • 4 orange segments
  • butter for greasing
  • cocoa powder for dusting

Method

1
To start the dish, make the chocolate sorbet. Add the milk, sugar and water to a pan and bring to the boil. Break the chocolate into pieces in a heatproof bowl, pour the boiled milk mixture over the chocolate and mix until smooth and melted
  • 500g of milk
  • 250g of caster sugar
  • 156g of water
  • 200g of 70% dark chocolate
2
Pass the mixture through a sieve and allow to cool. Churn in an ice cream machine according to manufacturer's instructions. Once churned, store in the freezer until ready to serve
3
To make the soufflé base, whisk together the egg yolk, flour and custard powder in a bowl until smooth. Meanwhile, add the milk, sugar and orange zest to a pan and bring to the boil
  • 100g of egg yolk
  • 15g of plain flour
  • 10g of custard powder
  • 250ml of milk
  • 50g of caster sugar
  • 2 oranges, zested
4
Once boiling, pour the milk mixture into the egg mixture, return to the pan and whisk continuously until thick. Cool rapidly by placing in the fridge. When cold whisk the mixture until smooth and weigh out 150g - this will be used in the final soufflé mix
5
Grease the moulds with butter and dust with the cocoa powder, tapping out any excess. Set aside until required
  • butter for greasing
  • cocoa powder for dusting
6
To finish the soufflés, whisk the egg whites to soft peaks in a mixing bowl. Add the sugar, keep whisking for 30 seconds or so, then delicately mix 1/3 of the egg whites into the soufflé base. Once incorporated, slowly stir in the remaining egg whites
  • 150g of egg white
  • 50g of caster sugar
7
Preheat the oven to 170°C/gas mark 3.5
8
In the bottom of each mould, place an orange segment. Spoon the soufflé mixture into each mould, flatten the top with a palette knife and run your thumb around the inside of the mould to create a rim. Bake in the oven for 10 minutes, until nicely risen and cooked through
  • 4 orange segments
9
Serve the soufflés with a scoop of the chocolate sorbet