Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul WelburnComments Off on Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn
Love blueberries? Cheesecake? Soufflé? Well this Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn is the perfect pud for you! Served in our Stainless Steel Tri-Ply 9cm Mini Pan, it’s a showstopper and ideal for any dinner party. Paul is a longtime friend and collaborator of ProWare; see why he loves using our pans…
“I absolutely love the Pan ranges from Proware, from amazing non stick pans to mini cocotte pans and mini copper pans, the versatility from cooking to serving makes Proware the go to pan ranges for me. As a past Head chef for the late Gary Rhodes, using the amazing Mini Copper for my nostalgic link to his Lobster omelette thermidor keeps the spirit of my mentor Chef Gary within my cooking with the help of Proware.”Paul Welburn, 2023
Paul is currently the Chef Patron at The Swan Inn, Islip which we were lucky enough to visit for an amazing dinner. Read about our experiences here and book yourself in soon!
Serves: 7-8 individual portions
Ingredients (for the soufflé base)
- 500g blueberry puree
- 30g cornflour
- 25g water
- 10ml crème de cassis
Ingredients (for the soufflé base)
- Blueberry souffle base
- 60g purée base
- 7 egg whites (keep yolks for the ice cream)
- 140 g sugar
Ingredients (for the crumble)
- 150g plain flour
- 100g caster sugar 100g unsalted butter
Ingredients (for the cream cheese ice cream)
- 250g milk
- 250g good quality cream cheese
- 90g sugar
- Zest of 1 lemon
- 7 egg yolks
Equipment for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn
- Stainless Steel Tri-Ply 9cam Mini Pan
- 7 bowls or ramekins (size 10.5cm x 7.2cm)
- Ice Cream Churn
Cooking Method for Blueberry Cheesecake Soufflé with Cream Cheese Ice Cream by Paul Welburn
- Place the purée in a pan.
- Mix the cornflour, water and crème de cassis to a paste and add to the purée.
- Bring up to the boil, whisking all the time.
- Once the mixture boils and thickens, cook out for 2 minutes and then remove from the heat and pour into a bowl and press down.
- Cover in a piece of cling film to prevent a skin and allow to cool.
- Butter the bowls (ramekins if using) with softened butter and place back in the fridge to chill.
- Pre heat an oven to 180c.
- Remove the cling film from the chilled base and beat with a whisk until soft and smooth (this helps to incorporate the whites).
- In a stand mixer set with a whisk attachment place the egg whites and turn the machine on to its highest setting.
- Once the whites begin to thicken gradually add half of the sugar, continue whisking and when a light meringue forms sprinkle the remaining sugar in to the whites to create a smooth meringue.
- Turn the speed to low and allow to mix for 1 minute.
- Turn off the machine, remove the whisk and the bowl.
- Start to add half of the meringue to the soufflé base and beat in with a spatula to loosen and incorporate, then add the rest but this time fold gently to mix well but to avoid knocking the air out.
- Once all incorporated, spoon the mixture into the pre buttered moulds to the top. Afterwards, smooth off the top of each soufflé with a pallete knife and then run your finger around the edge to remove excess mixture.
- Place the soufflés on a baking tray and place into the preheated oven for 10-12 minutes or until they have risen by 1/3.
- Remove from the oven and place into serving pans.
- Pre heat the oven to 180c.
- Place the flour, butter and sugar into a bowl and rub together until the breadcrumb stage.
- Place on a lined baking tray and spread out evenly.
- Bake in the pre heated oven for 10-12 minutes or until golden brown, forking the mixture every 2 minute to cook evenly.
- Remove and allow to cool
Cream Cheese Ice Cream
- To start mix the cream, milk and sugar in a medium sized pan.
- Bring the liquid to the boil so that the sugar dissolves and then add the lemon zest.
- Place the yolks in a separate bowl and mix.
- Pour and stir the hot mixture into the yolks to create a custard.
- Place the mixture back into the pan and return to the stove over a medium to high heat.
- Place a thermometer in the pan and bring the liquid slowly up to 76°C. Once the temperature has been reached, remove from the heat, pass through a fine sieve and allow the liquid to cool down in a bowl over ice.
- Churn in an ice cream maker until set and serve.
Serve the souffle fresh from the oven, sprinkled with the crumble and a generous scoop of the cream cheese ice cream.