This week our culinary delight comes from Paul Topliss, head chef at The Mill.
White chocolate and orange iced soufflé
l 8 egg yolks
l 9.5 oz caster sugar
l 1 leaf of gelatine
l 1 orange – zested and juiced
l 2.5 oz white chocolate
l 4 egg whites
l 7.5 fl oz of double cream
l Heat the egg yolks and 2.5 oz of the caster sugar over a bain marie until they hold a figure of eight.
l Soak gelatine in cold water until soft.
l Mix in to the warm egg yolk mix until dissolved, cool the mixture.
l Melt white chocolate and add the orange juice and zest, mix this into the cooled egg yolk mixture.
l Whip egg whites and 5 oz caster sugar until it forms firm peaks.
l Whip double cream and the remaining caster sugar until firm.
l Add the double cream to the yolk mix and fold in.
l Fold in the firm egg whites gently.
l Spoon into moulds, and freeze until set.