Raspberry Pavlova souffle

IngredientsMarcaspone Ice Cream

  • 564g skimmed milk
  • 167g sugar
  • 70g yolks
  • 200g mascarpone
  • Vanilla pod

Raspberry soufflé

  • 2kg Raspberry puree, reduced by half
  • 250ml water
  • 500g sugar
  • 75ml raspberry liquor
  • 125g corn flour

French Meringue

  • 160g whites
  • 170g icing sugar
  • Lemon juice

Method

Ice Cream

Whisk sugar and yolks.Boil vanilla and milk. Pouronto yolk mix. Whisk in the mascarpone. Strain then freeze in a pacobeaker.Souffle

Cook the sugar to 121c, add to reduced puree. Mixcorn flour and water topaste. Add alcohol tostrawberry mix. Addcorn flour and cook outuntil boiled.

Meringue

Whisk whites to soft peak with 2 drops oflemon juice. Slowly add sugar. Pipe small peaks ontotrays and dry out in alow oven or dehydratorfor 6 hours.

Compiling the dessert

For the soufflé meringue add 2 to 1 egg white to caster sugar and make as per the same method as the French meringue. Put 3 Tbsp of the soufflé mix in a bowl and fold in enough meringue to taste, place the mixture into butter lined and sugared ramekin. Smooth the top and run your thumb around the edge, bake soufflé for 6-8 mins or until the middle is warm.

Serve with a rochelle of ice cream sat on meringue and freeze dried raspberry. Garnish with fresh raspberries.