Island Life Magazine Ltd December 2010/January 2011 | Page 184

food

Island Life - December 2010

Tyler Torrance
Priory Bay Hotel - Seaview

Dark Chocolate and
Orange Blossom Soufflé
For four to six portions

Pastry Cream

whites until stiff. Fold 1/3 of the egg whites

125ml Local Milk

into the pastry cream, orange blossom water

25g Sugar

and cocoa powder until smooth. Gently fold

1 Large Egg Yolk

in remaining egg whites. Fill soufflé dishes to

10g Island White Flour (Sifted)

top. Run your thumb around the rim of each

10g Cocoa Powder (Sifted)

dish (inside and out) to help it rise.

25g Good Quality 70% Dark Chocolate

Cook in oven for 6 - 8 minutes. Don't
open the oven door during cooking. Serve

In a saucepan, blend all ingredients, except

immediately. The soufflés should be golden

chocolate. On medium heat, stir constantly

and risen above the dish. The perfect soufflé

until mixture starts to thicken. Remove from

will be light and fluffy in the middle with

heat, add chocolate and stir. Cool quickly

good structure on the outside

once melted. To prevent a skin from forming,
cover with cling film.

To Plate

The Soufflé

Place soufflé on dessert plate with a napkin.

300g Local Egg Whites (Approx. 10 eggs)

Serve fast and enjoy.

150g Sugar

At Priory Bay we serve it with our in

2Tsp Cocoa Powder

home-made orange scented shortbread and

1Tsp Orange Blossom Water or Cointreau

Cocoa Sorbet. Pair with Essencia Orange

4Tsp Dark Chocolate Pastry Cream

Muscat dessert wine for a taste revelation.
You can do it, there not quite as hard as you

184

Preheat oven to 180 C/gas 6. Grease soufflé

may think. But we won’t tell your guests

dishes ( ramekins) with butter. Whisk egg

that. I hope that you enjoy
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