Kuehne June 2019
Christams Pudding Soufflé - Take Stock magazine

Christmas Pudding Soufflé

Steve Wilmot, chef-proprietor at Korova, Tufnell Park, London
Serves: 4
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Ingredients

  • CREME ANGLAISE
  • 150ml double cream
  • 100ml milk
  • 1/2 vanilla pod, seeds
  • 2 egg yolks
  • 15g caster sugar
  • PUDDING
  • 25ml brandy
  • 100g Christmas pudding
  • 4 egg whites
  • 35g caster sugar
  • Butter
  • Nutmeg powder
  • Cherry sorbet

Method

  1. CREME ANGLAISE
  2. Heat the cream and milk then add the vanilla seeds
  3. Whisk the egg and the sugar until smooth and golden then pour ½ of the hot milk/ cream mixture into the egg mixture gradually whilst whisking
  4. Whisk back into the remaining milk mixture, add the brandy and heat through. Stir until it thickens
  5. PUDDING
  6. Break up the Christmas pudding and blend together with 40g of the creme anglaise
  7. Butter 4 ramekins and coat with nutmeg powder
  8. Whisk the eggs whites to stiff peaks, then add the caster sugar 1 teaspoon at a time
  9. TO ASSEMBLE
  10. Roughly mix the two mixtures together, spoon into your ramekins and level off
  11. Cook at 190°C for 8-10 minutes
  12. Serve with the remaining creme anglaise and a scoop of cherry sorbet
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