Chocolate crêpes with rose white chocolate soufflé, pomegranate rubies and coconut ice cream.

This takes some preparation but once all the steps are done the making of the soufflé is easy and very satisfying, the flavour can be changed and played with, peppermint liqueur and chocolate chip is also a great combination served with chocolate chip ice cream.

For the soufflé you need crème patisserie

This recipe makes about 750ml but it keeps in the fridge for about 3-4 days

6 eggs yolks

125g caster sugar

40 g plan flour, sifted

500 ml milk

1 vanilla pod, split length ways

Knob of butter or a little icing sugar

Put the egg yolks in a bowl with a third of the sugar and whisk until the mixture is pale and has a light ribbon consistency. Add the flour and mix in carefully. Put the milk and the remaining sugar in a sauce pan. Scrape the vanilla seeds and remaining pod into the saucepan with the milk and slowly bring to the boil. Then pour a third on to the egg mixture, whisking continuously. Pour the mixture back into the pan and cook over a medium heat, stirring all the time for two mixture, stain then dot flakes of butter over the surface or sprinkle lightly with icing sugar to prevent a skin forming as the pastry cream cools.

Rose soufflé with duo chocolate chips

Serves six

150 g crème patisserie

30ml rose syrup and or rose water

4 egg whites(140g)

40g cater sugar

50g good quality white and dark chocolate chips

6 chocolate crêpes

Preheat the oven to 200 degrees

Place the crème patisserie into a bowl and heat gently in a Bain – Marie or a microwave. Stir in the rose water and or syrup.

Beat the egg whites until soft peaks form, then add the sugar and beat to stiff peaks.

Using a whisk mix a third of the meringue into the flavoured crème patisserie to loosen the mixture.

Delicately fold in the rest of the meringue, using a spatula. Scatter the chocolate chips over the surface and mix in gently.

To cook the soufflé

Lay the crêpes on a large baking tray, working quickly and delicately, use a spoon to pile the soufflé mixture into a dome in the middle of each crêpe. Fold the crêpes over the filling to enclose and immediately place in the hot oven for three to four minutes.

Take the crêpes out of the oven and lift onto serving plates with a large palette knife, sprinkling with icing sugar and serve with coconut ice cream and pomegranate rubies or the ice cream and an accompaniment of your choice.


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