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Recipe: Raspberry Pavlova Soufflé with Mascarpone Ice Cream (Restaurant 56)

Restaurant 56 is well known for its impeccable fine dining. We've managed to get a peek in to the kitchen and get the recipe to one of their delicious desserts!

Ingredients

Mascarpone Ice Cream

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

Raspberry soufflé base

  • 2kg Raspberry puree (Reduced by half to 1kg net)
  • 250ml water
  • 500g sugar
  • 75ml raspberry liquor
  • 125g corn flour

French Meringue

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

Soufflé Meringue

  • 150g Egg White
  • 75g Caster Sugar
  • Lemon juice

Equipment/ Garnish

  • Ramekins
  • Soft butter
  • Caster sugar
  • Freeze dried raspberries
  • Fresh raspberries

 

Method

French Meringue for dehydrating (6 hours in advance)
Whisk whites to soft peak with 2 drops of lemon juice. Slowly add sugar. Pipe small peaks onto trays and dry out in a low oven or dehydrator for 6 hours.

Ice Cream
Whisk sugar and yolks. Boil vanilla and milk. Pour onto yolk mix. Whisk in the mascarpone. Strain then freeze in a paco beaker. Traditional vanilla ice cream will go equally as well homemade or shop bought if you don’t own a paco jet

Soufflé
Cook the sugar to 121°c, add to reduced puree. Mix corn flour, raspberry liquor and water to a paste. Add corn flour mix and cook out until mixture boils simmer for 2 minutes then allow to cool.

Compiling the dessert
Make soufflé meringue 5 minutes prior to cooking whisk whites to soft peak with 2 drops of lemon juice. Slowly add sugar and whisk till stiff peaks. Put 3 Tbsp of the raspberry soufflé mix in a bowl and fold in enough meringue to taste, place the mixture into butter lined and sugared ramekins. Smooth the top and run your thumb around the edge, bake soufflé for 6-8 mins at 170°c (depending on ramekin size).

Serve with a rocher or ball of ice cream sat on meringue and freeze dried raspberry pieces. Garnish with fresh raspberries and more meringue.

The soufflé base keeps well in the fridge for up to 10 days and obviously so does the ice cream…So to put a number on how many this will serve depends on how big you like your soufflé! But I will say it makes 12 at least.

 

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