Warm soufflé with Corsican clementine and coffee ice cream

Warm soufflé with Corsican clementine and coffee ice cream

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Want an original dessert for your end of the year parties? Try these fresh soufflés with their Arabica coffee ice cream!


For 4 verrines:

  • 25 cl of Corsican clementine juice reduced to 5 cl then cooled
  • 250 ml of milk
  • 3 egg yolks
  • 26 g of sugar
  • 17 g cornflour
  • The zest of 4 clementines of Corsica
  • 300 g of pastry preparation
  • 9 egg whites
  • 165 g of sugar
  • 4 quenelles of coffee ice cream


Preheat your oven to 200 ° C

For the preparation of the confectioner:

Mix cold milk, sugar and cornflour. Pour into a saucepan and bring to the boil, then pour the mixture off the oven on the egg yolks. Pour the mixture back into the saucepan and put back on the heat until it boils. Dispose in the mixer, then mix at low speed until cool. Add the reduced Corsican clementine juice.

For the preparation of the blown apparatus:

Collect 300 g of the pastry preparation, work well the mixture so that it becomes smooth and add the clementine zests of Corsica. In a salad bowl, place the whites with the sugar. When the whites are creamy and they form a bird's beak, add them delicately to the pastry preparation. Pour the preparation into a pocket with a plain socket and pour into a glass, smooth with a spatula and mark the edge between the thumb and forefinger to help the development of the soufflé.

For cooking and dressing:

Cook in a hot oven at 200 ° for 5 minutes. Attention according to your oven, the cooking of the soufflés can change. Once the puffs are cooked, sprinkle with icing sugar. Serve with a quenelle of coffee ice cream in a small verrine.

Photo: Clementines of Corsica