Cep soufflé recipe
 These individual soufflés pair earthy dried cep mushrooms with roasted white chocolate and blackberry for a unique dish that would go down a treat at a dinner party. Equipment and preparation: You will need 8 x 9cm/3½in soufflé ramekins and a piping bag. 62.5g/2¼oz caster sugar60g/2¼oz egg yolks20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom powder250ml/9fl oz full-fat milk 62.5g/2¼oz caster sugar 60g/2¼oz egg yolks 20g/¾oz cornflour 10g/⅓oz mixed dried cep (porcini) mushroom powder 250ml/9fl oz full-fat milk 200g/7oz good quality white chocolate150g/5½oz fresh blackberries 200g/7oz good quality white chocolate 150g/5½oz fresh blackberries butter, at room temperature, to grease140g/5oz egg whites90g/3¼oz caster sugar, plus extra to line300g/10½oz cep soufflé base (see above) butter, at room temperature, to grease 140g/5oz egg whites 90g/3¼oz caster sugar, plus extra to line 300g/10½oz cep soufflé base (see above) Method To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder.Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly.Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside.To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully.Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. To cook, place the dishes onto a baking tray and cook for 8 minutes. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder. To make the soufflé base, whisk together the sugar, egg yolks and cornflour in a bowl. Mix in the cep mushroom powder. Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly. Bring the milk to a simmer in a saucepan set over a medium-low heat, then pour this over the sugar mix, whisking constantly. Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. Transfer the mixture back to the saucepan and simmer to until it reaches 80C, whisking constantly to allow it to cook evenly and to prevent the bottom from sticking. When cooked, remove from the heat and allow to cool. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside. To make the roasted white chocolate, preheat the oven to 180C/160C Fan/Gas 4. Put the chocolate on a baking tray and cook for 12 minutes. Set aside. To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. To make the soufflé mix, preheat the oven to 180C/200C Fan/Gas 6. Brush the insides of the soufflé ramekins with the butter, then sprinkle in some sugar so you have a nice thin layer evenly covering the inside. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Put the egg whites into a large, clean mixing bowl. Use an electric whisk or a stand mixer with the balloon attachment to whisk on a medium speed to until you have a semi-white foam. Still on medium speed, gently add the sugar. Raise the speed to high and whip until you have a more solid creamy white foam. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully. Retrieve the the cep soufflé base and add a spoonful of the whipped egg white to it, stiring it in with a spatula. Keep adding the whipped egg white in stages and stir in carefully. Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. Transfer the mixture into a piping bag, then pipe into the prepared soufflé dishes, filling until the mix comes just little bit over the edge. Use a palette knife to push away the excess mixture and level the tops so that the surface of each soufflé is even and flat. Either store in the fridge for up to 4 hours or bake immediately. To cook, place the dishes onto a baking tray and cook for 8 minutes. To cook, place the dishes onto a baking tray and cook for 8 minutes. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries. To serve, place each ramekin onto a serving plate and garnish with the chocolate and fresh blackberries.