This recipe comes from Chris Cleghorn, Head Chef at The Olive Tree, Bath, who says: “I do love a good soufflé! I hope this recipe takes the scariness away from making a soufflé: don’t be afraid to make mistakes. Practice makes perfect! The lemongrass and mango flavours are a simple combination but work so well. ”
Makes 4
- 4 ramekins, chilled
For the lemongrass crème patisserie
- 250ml milk
- Quarter of a vanilla pod (split the pod lengthways, scrape out the seeds and use the pod too.)
- 75g caster sugar
- 4 egg yolks – keep the whites
- 15g plain flour
- 15g cornflour
- 2 sticks of lemongrass, bashed
To finish
- Ginger biscuits, to line the ramekins
- 100g egg whites
- 40g sugar
- 4 slices of ripe mango per ramekin
For the crème patisserie
1. Bring the milk, vanilla pod and lemongrass to the boil, being careful not to burn the milk. Remove from the heat and infuse for 10 minutes, covered with cling film.
2. Whisk the eggs, sugar and flour together.
3. Pass the milk mixture through a sieve, pressing down on the lemongrass, and add to the egg mixture.
4. Return to the hob and cook, continuously stirring, until it holds together.
5. Pass through a sieve, then cover and chill.
6. Blend the ginger biscuits in a blender until you have fine crumbs.
7. Soften 50g of butter until almost melted.
8. Using a small pastry brush, brush the ramekins carefully all the way round.
9. Place in the fridge for 10 minutes, then brush with more butter. Add the ginger crumb to the buttered ramekins, covering all sides, and tip out any excess.
For the soufflé
1. Preheat your oven to 200C / Gas 6.
2. Hand-whisk the egg whites until they form a stiff peak. Slowly add the sugar, still whisking, until the mixture is glossy and smooth.
3. Stir 100g of the crème patisserie until smooth, add 50g of the egg and sugar mixture and fold until halfway incorporated. Then add the rest of the mixture (both the crème patisserie and egg whites), folding gently until completely combined.
4. Place the mixture into the lined soufflé moulds, filling to the top, pushing the mango slices into the middle of the moulds. Tap each ramekin on the work surface to remove any air pockets.
5. Flatten the mixture with a palette knife and run your finger round the rim to remove any excess.
6. Place in the preheated oven for 10-12 minutes until golden on top. Try not to open the oven door unless necessary. If you do, gently close the door so as not to knock the air out of your soufflé.
7. Remove from the oven and enjoy – either on its own or with mango sorbet.