White Chocolate and Strawberry Souffle with Honey Crunch Ice Cream

The chefs at Ridley Hall in Cambridge have crafted a desset that seamlessly blends elegance and innovation: White Chocolate & Strawberry Souffle with Honey Crunch Ice Cream.

This light and airy souffle balances the sweetness of white chocolate with the tartness of strawberries, while the honey crunch ice cream provides a delightful contrast in both texture and temperature.

Chefs Howard and Jacob share how using Texturas products have helped to elevate this dish, creating an exceptionally airy ice cream, a satisfying honey crunch and ensuring the strawberry fluid gel holds during cooking.

Check out the full recipe below

"We use Lecite in all our ice cream bases as it just gives that little bit of a lighter texture and a more aerated finish"

Howard Milton, Executive Chef

Jacob Slater, Sous Chef

"I was so surprised with how well the honey flavour comes through in the crumiel - it has the perfect amount of sweetness while holding its crunch. I will definitely be using this in other dishes"

Strawberry Fluid Gel

Frozen Strawberries - 200g 

Caster Sugar - 50g 

Texturas Agar - 2g

Souffle

White Chocolate, chopped - 200g

Large Egg Yolks - 4

Large Egg Whites - 6

Caster Sugar - 50g

Butter - for coating the ramekins

Texturas LyoFresa, crushed - for coating the ramekins

Honey Crunch Ice Cream

Milk - 500ml

Cream - 200ml

Caster Sugar - 100g

Texturas Xantana - 2g

Texturas Crumiel - 50g

Texturas Lecite - 2g

Texturas LyoFresa - to garnish

Honey Crunch Ice Cream

1. Mix the milk, cream and sugar in a saucepan and and heat until the sugar dissolves
2. Add Xantana and Lecite, blending well to ensure they are fully incorporated
3. Chill the mixture in the refrigerator
4. Once chilled, freeze the mixture for 24 hours in a paco jet canister
5. Once frozen solid, paco the ice cream to achieve a perfectly smooth consistency
6. Fold in Crumiel just before serving to add a crunch honey texture.
7. Scoop and serve and garnish with LyoFresa

Strawberry Fluid Gel

1. Put the strawberries into a saucepan with sugar and agar, bring to a gentle boil and whisk continuously for about 2 minutes
2. Pour the mixture into a shallow dish and let it set in the refrigerator
3. Once set, blend the gel until smooth and pass through a chinois or fine sieve to create a fluid gel
4. Set aside

Souffle

1. Preheat your oven to 200°C (390°F). Butter the insides of the ramekins and coat with the crushed LyoFresa, tapping out any excess. Keep in the fridge until needed
2. Melt the white chocolate in a bowl over a pot of simmering water. Stir until smooth and remove from heat
3. in a separate bowl, whisk the egg yolks until pale and thick
4. Gradually add the melted white chocolate to the egg yolks, mixing continuously until well combined
5. In another bowl, whisk the egg whites until soft peaks form. Gradually add the sugar and continue whisking until stiff peaks form
6. Gently fold a third of the egg whites into the chocolate mixture to lighten it. Then fold in the remaining egg whites until just combined
7. Spoon a small amount of the souffle mixture into each ramekin, add a teaspoon of the strawberry fluid gel in the centre and then fill the ramekins with the remaining souffle mixture
8. Run your thumb around the edge of each ramekin to create a small groove, to help the souffle rise evenly
9. Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the souffles have risen and are golden in colour
10. Dust lightly with crushed LyoFresa and serve immediately with a large quenelle oh honey crunch ice cream