Page 34 - The Cochrane's Christmas Banquet
P. 34
Chocolate Soufflé
served with orange cream
Serving Task (continued)
8. While the Soufflés are cooking, add the cream, 5g of sugar, the zest of ¼
orange and then either the juice of ¼ orange or 5-10ml Quantro, into a
clean mixing bowl and whisk until light and creamy.
9. Once cooked, remove the ramekins from the oven and place on a small
plate.
10.You can either quenelle the cream by dipping the spoon in hot water first
and then running through the cream, or just place a spoon of the whipped
cream in the centre of each souffle.
11.Serve and enjoy!
