'Carry On Doctor Bakewell' by Marianne Lumb - Great British Menu 2018
For my Great British Menu 2018 dessert course, I am creating a totally bespoke soufflé using delicious lemon verbena, raspberries & rhubarb. I am hoping to make a spectacular dessert that will end the banquet perfectly.
Source: The Staff Canteen
Ingredients
- For the lemon verbena soufflé base
- x 50g lemon verbena
- double cream
- whole milk
- pudding rice
- caster sugar
- maldon salt
- lemons, juiced and passed
- For the lemon verbena ice cream
- egg yolks
- vanilla pod, seeds scraped out
- clotted cream
- For the white chocolate & jasmine ganache
- cream
- jasmine sliver tip tea
- white chocolate
- For the ramekin
- Butter &
- pink pralines, crushed
- for the raspberry coulis
- rasp coulis
- raspberries
- For the rhubarb & sauternes syrup
- Dutch forced rhubarb
- Sugar
- sauternes
- Orange, zest
- Trimolene
- to assemble
- soufflé base
- pasturised egg whites
- to serve
- Raspberry powder