Serves 10
Ingredients
Peach soufflé base
300g blood peach puree
100g raspberry puree
10g lemon, juiced
16g caster sugar
40g corn flour
Peach soufflé mix
300g peach soufflé base
100g egg whites
40g caster sugar
1yellow peach,diced
Raspberry jam
100g raspberry puree
40g sugar
5g lemon juice
25g frozen raspberries
Vanilla/raspberry rippleice cream
300g milk
100g cream
80g yolks
80g sugar
20g stabiliser
4g glycerine
1vanilla pods
40g pro crème
Method
Peach soufflé base
Put all of the ingredients into the thermo mix and blend for 20mins at 90c until the mix has cooked and become thick.
Peach soufflé mix
Whip the egg whites and caster sugar until foamy creamy.Fold the peaches in at the end and fill the mixer into a small pan and bake it at 200c for 15 min.
Raspberry jam
Boil 100g puree until it weights 75g. Add the sugar and lemon juice into the puree then add in 25g offrozen raspberries.Remove from the heat and allow it to cool before folding into your churned vanilla ice cream base.
Vanilla ice cream
Heat the vanilla, the milk and cream together with the pro crème and the glycerine and Staboline then whisk your egg yolks and sugar together and pour the hot liquid over it.Mix and return to the pan at 83c for 5/10mins. Then pass it through a fine chiniour into a container over ice and allow to cool.After cooling, start to stir it until vanilla ice cream is ready. Put it in a container and fold the raspberry jam with vanilla ice cream and freeze it.
To serve
Bake the soufflé 200c not above not below for 25mins. Serve straight after baking.
Find out more about the culinary career of Chef Kok Hua