Glamour Puds

Eric makes a mock soufflé using light frozen mousse in Glamour Puds

Eric: "This 'mock' soufflé is actually a very light frozen mousse made and served in a large soufflé dish. This recipe uses a blackcurrant soufflé with a crème de Cassis centre and is of course updated, as the original one used raw egg white and the freezing conditions in Careme's day were not that good!"

For the cassis syrup

• 100g blackcurrant puree
• 100g caster sugar

For the 'soufflé'

• 4 egg whites
• Juice of 1 lemon
• 200g whipped cream
• 2 discs of plain sponge (the same size as the soufflé dish)
• Crème de cassis
• Seasonal berries, to decorate
• Icing sugar

How to make soufflé glace Cassis

1. Prepare your dish by attaching a band of silicone paper to the outside of your dish so it comes 2 inches above the top of the dish.

2. In a saucepan make the syrup by bringing the blackcurrant puree and sugar to the boil, taking it to 120°C.

3. Whisk the egg whites with the lemon juice until you have firm peaks and add the hot syrup.

4. Once the mixture has cooled, gently fold in the whipped cream.

5. Assemble your soufflé by placing a disc of sponge on the bottom of the dish and pour over a few teaspoons of crème de Cassis.

6. Cover the sponge with a layer of the egg white and cream mixture and swirl a little more Cassis into it. Place the second sponge on top and pour a few more teaspoons of Cassis on top. Spoon the remaining mixture on top and add a final swirl of Cassis purée.

7. Place in the freezer and leave to freeze overnight. Before serving, remove the silicone paper and decorate with some fresh berries and dust with icing sugar.

© Eric Lanlard