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News January 2017

A SWEET TAKE ON THE TRUFFLE
10 January 2017
Those with an insatiable appetite for desserts, this sweet interpretation of the black truffle promises to round off your meal on a delightful note. A creation by Pastry Chef Cheryl Koh, this dessert features an indulgent scoop of truffle ice cream atop a warm chocolate soufflé, dressed in freshly shaved truffle. The chocolate soufflé hides a deliciously warm molten core that is encased in a light and bouncy exterior, with its flavour further accentuated when paired with the robust flavour of the black truffle ice cream. Create this delectable dessert from the comforts of your own home with Chef Cheryl’s recipe.

Dark Chocolate Soufflé with Plantin Black Truffle Ice Cream

Whole Milk       1litre
 
Sugar 250g
Egg Yolk 180g
Glucose Powder 70g
 
Cream (cold) 350g
 
Plantin Black Truffle (finely chopped) 100g
 

Method:
1) Bring whole milk to a boil
2) Whisk together the sugar, egg yolk and glucose powder
3) Pour half the boiling milk into the egg yolk mixture, whisk well
4) Return the mixture into the saucepan and cook to 83deg C to make a Crème Anglaise
5) Remove from the heat and add in the cold cream
6) Strain the mixture and add in the finely chopped black truffles
7) Leave the mixture overnight in the chiller
8) The next day, churn the ice cream and reserve in the freezer

Dark Chocolate Soufflé

Dark Chocolate 70%       110g
 
Milk 150g
Corn Flour 10g
 
Egg Yolk 40g
 
Egg White 100g
Caster Sugar 50g
 

Method:
1) Brush soufflé ramekins with soft butter and coat with a thin layer of cristal sugar
2) Pre heat the oven to 200degC
3) Melt the dark chocolate on a bain marie
4) In a saucepan, whisk together the milk and corn flour until it thickens
5) Whisk the milk mixture into the melted dark chocolate, add in the egg yolk
6) Whisk up the egg whites and caster sugar to a soft meringue
7) Gently fold the meringue into the warm chocolate mixture
8) Fill the soufflé ramekins to the brim
9) Bake in hot oven for about 6-7 minutes at 200degC

To serve:
1) Remove soufflés from the oven and serve immediately
2) Serve with a large quenelle of black truffle ice cream
3) Add freshly shaved black truffles on top to finish

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