Michel Roux Jr's Iced Red Berry Soufflé

Continuing with my soufflé obsession, here we have an iced soufflé.  Unlike a chilled soufflé which uses gelatine to stabilise the dish, a frozen soufflé can be much lighter because it's obviously frozen.  The obvious drawback in the average kitchen, I would suggest, is that you need enough free shelf space to sit the dishes for 12 hours.

On the plus side, you can make it in advance, and can actually use up those bags of frozen fruit we all seem to have in our freezer.  Use the space you free up to set the soufflés!  The perfect summer dinner party dish, if we ever get enough sun to truly call it summer...

Roux Brothers Soufflés Suissesse

This savoury soufflé is one of the Roux Brother's signature dishes, and is one of their first and finest.  The soufflés are cooked in a cream sauce at the last minute to add to the richness of the dish.  The recipe was demonstrated on the Roux Legacy documentary in 2012.

Pierre Koffman's Pistachio Souffle [Thermomix]

Pistachio soufflé with hibiscus flower ice-cream

We all know I love a soufflé, but now I have a thermomix I'm going through my recipes seeing how I can adapt them accordingly.  This Pierre Koffman soufflé was an absolute doodle in the thermo, the creme patisserie is now so simple to do, that soufflés are now a very real option for every day eating (though perhaps not to be recommended!).  It also means that it's a very simple and viable option for a dinner party - the creme patisserie has to be made in advance anyway, but whilst your thermo gets on with that, you can be prepping the rest of your meal!  Watch this space, soufflés are going to be flooding out of my kitchen...

The Soufflé Project

Recently the lovely Tony Fleming, Head Chef at No.1 Aldwych, entered a dessert into the Best British Dish - a blackberry soufflé with a blackberry and elderflower granita.

I adore soufflés - I usually order it if I see one on the menu - and find it a very good way of comparing chefs.  Technique is rarely the issue, but even in Michelin starred restaurants you find the most extraordinary combination of ingredients.  As a result, some soufflés are simply tasteless and mediocre, some are rather nasty, and some absolutely sing.

L'Ortolan's Hot Dutch Mistress Soufflés

Twitter is a marvellous way for chefs, artisanal foodmakers, critics, and food bloggers to chat. Conversations are often random, and can run off in any direction, like quicksilver!

Michel Roux's Chocolate Soufflé [also for Thermomix]

Chocolate souffle - the ultimate hit of chocolate, but without the guilty stodge... You can almost convince yourself that this doesn't count...  This is the joy of soufflés, they satisfy without making you feel as though you've eaten a whole tart...  Would be delicious served with pistachio ice-cream...  

Pierre Koffmann's Pistachio Soufflé

Ingredients
500ml milk
½ vanilla pod
120g egg yolks
100g caster sugar
50g plain flour
40g pistachio paste
25g butter, softened
25g dark chocolate, grated
4 egg whites (let's say 120g)
1 tbsp caster sugar
Icing sugar, to serve

Michel Roux's Vanilla and Mango Soufflés with Passion Fruit Coulis

Ingredients
40g softened butter, to grease dishes
40g caster sugar, to coat dishes
8 medium egg whites
80g caster sugar
1 very ripe mango, about 400g, peeled, stoned and finely diced

James Martin's Passion fruit soufflé with passion fruit jelly and ice cream

Ingredients

For the ice cream
400ml/14fl oz milk
8 free-range egg yolks
200g/7oz caster sugar
400ml/14fl oz double cream
8 passion fruit, seeds scooped out

Paul Heathcote's fool proof hot raspberry soufflé

Ingredients

250g/9oz raspberries
4 eggs, whites only
100g/4oz caster sugar
juice of half a lemon
½ tsp cornflour, lightly dissolved in a few spoonfuls of water

Ollie Fararr's Iced raspberry soufflé with a cinnamon straw

This is Ollie Fararr's dish from Master Chef : The Professionals.  This is a no-cook version of a classic soufflé, which is set in the freezer to create an icy sweet treat.

Tony Fleming's Blackberry Soufflé

This is Tony Fleming's blackberry souffle dish for the TV series Britain's Best Dish. Tony and I discussed souffles at length following the show, and in part my mini souffle project is inspired by those conversation.