Great British Chefs

Orange soufflé with chocolate sorbet

i
by
Luke Tipping

z
Dessert
y
Medium
:
4
r
60 minutes
Light and airy, Luke Tipping adds some decadence to his orange soufflé recipe by serving it with a rich chocolate sorbet. Chocolate and orange are a classic pairing, and
this dessert would make a perfect end to a dinner party or special occasion.

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Ingredients

(
5
METRIC

IMPERIAL

CHOCOLATE SORBET

200g of 70% dark chocolate

 500g of milk
250g of caster sugar Luke Tipping

156g of water
Luke describes his style as ‘very natural, very seasonal and
SOUFFLÉ BASE MIXTURE free flowing’

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

(
PRINT RECIPE 5
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Equipment
Ice cream maker
Soufflé moulds

Method  H
(
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 Subscribe to the Great
British Chefs Newsletter
500g of milk
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250g of caster sugar
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156g of water
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200g of 70% dark chocolate much more to your inbox

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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 Subscribe

3 To make the soufflé base, whisk together the egg yolk, flour and custard powder in By entering your email address above, you
a bowl until smooth. Meanwhile, add the milk, sugar and orange zest to a pan and are agreeing to receive marketing emails
bring to the boil from Food Publishing Ltd. You’ll receive the
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100g of egg yolk related promotions and lots more. You can
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15g of plain flour
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10g of custard powder
any time by visiting our Newsletter Management
250ml of milk Centre.

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 1/2

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

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