Cheese soufflé
2. Place the egg whites into a clean glass bowl and whisk to form stiff peaks. 3. Place the cream in a medium pan and carefully bring to the boil. 4. Remove the pan from the heat and then crumble in the blue cheese, stirring until melted. Allow ... [... more]
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Pineapple soufflé
2. Place the egg whites into a clean, non-metallic bowl and whisk on a medium speed to form soft peaks. Add the sugar and continue to whisk to form glossy, stiff peaks. 3. Meanwhile, place the pineapple rings, juice and chilli flakes into a mini ... [... more]
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Prune souffle with orange and prune compote
2. Heat the prunes and juice in a medium non-stick frying pan for 4-5 minutes, to reduce. 3. Add the cornflour to the pan to thicken and then mix in the egg yolk to combine. Remove from the heat. 4. Meanwhile, place the egg whites into a clean ... [... more]
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Prepare the meringue:
340g/12oz marrons glacés (candied chestnuts), plus extra to decorate using an electric mixer beat the egg whites and lemon juice to soft peaks. Start adding the sugar and cornflour gradually while still beating. Stop beating when you reach very ... [... more]
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Raspberry and white chocolate omelette
2. In a small oven-proof frying pan melt the butter. Add the raspberries, egg yolks, sugar and double cream. 3. Whisk the egg whites until soft peaks form, and fold this into the egg yolk mixture. 4. Dust with icing sugar, and pour over melted ... [... more]
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Half-cooked chocolate cake with grapes
2. In a large, clean bowl whisk the egg whites until stiff. Add the caster sugar and whisk again. 3. Fold in the cornflour, self-raising flour and grated chocolate then fold through the egg yolks. 4. Heat an ovenproof frying pan over a medium ... [... more]
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Lemon curd souffle
2. Whisk the egg yolks in a bowl. Add the custard and lemon curd and beat to combine. 3. Meanwhile, in a separate clean bowl, whisk the egg whites to form soft peaks. 6. Grease two ramekins with butter and dust with the caster sugar. 7. Pour the ... [... more]
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Prawn tempura with dipping sauce
2. In a separate bowl mix together the cornflour and soda water. Fold in the egg whites. 3. Dip the prawns into the mix, making sure they are thoroughly coated. 4. Heat the oil in a heavy-bottomed saucepan or deep-fat fryer (CAUTION: hot oil can ... [... more]
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Raspberry souffle crepe with chocolate sauce
2. To make the soufflé, whisk the egg whites in a large clean bowl to form soft peaks. Add the sugar and whisk again to form stiff peaks. 3. In a separate bowl mix the raspberries with the egg yolks, so that they break down. Gently fold the ... [... more]
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Chocolate Souffles
2. Grease four deep ramekin dishes with butter then dust with cocoa powder. 3. In a medium bowl, whisk together the flour, cocoa powder, sugar and egg yolks. 4. In a separate, clean, grease free bowl, whisk the egg whites to stiff peaks. 5. Stir ... [... more]
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Baked Alaska with toffee sauce
3. To make the baked Alaska, first make a meringue by whisking the egg whites until just stiff. 4. Then add the sugar and continue whisking until the meringue holds its shape. Fill a piping bag with the meringue. 8. Bake in the hot oven for about ... [... more]
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Mango Alaska with mint sauce
2. Place the egg whites into a food mixer and whisk to form soft peaks. Add the icing sugar and whisk until the whites become stiff and glossy. 3. Place the mango shell onto a non-stick baking tray and spoon in the ice cream scoops. 4. Place the ... [... more]
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