Perfecting the art of making a souffle is no easy task, but thanks to a local foodie Paul Morrison of Tall Paul’s Food Life, life just got a whole lot more simple.
Created by the local food blogger, Paul has partnered with Aberdeenshire bacon producer Piggery-Smokery to make the souffles of all souffles.
Using a variety of sweet ingredients, caramelised bacon, ice cream and a chocolate bacon crumb, what’s not to love about this dish?
Check out Paul’s recipe below and let us know how you get on recreating it at home.
For the dough coconut and lime ice cream:
- 1 tin full fat coconut milk
- 200g coconut cream
- Zest and juice of 1 lime
- 2 tbsp maple syrup
For the Caramelised Sweet Beaver Epic bacon:
- 2 tbsp light brown sugar
- 2 tbsp boiling water.
- 2 rashers Piggery-Smokery Sweet Beaver bacon (maple back or streaky)
- For the roasted white chocolate and Sweet Epic Bacon crumb:
- 100g white chocolate, roughly chopped
- Piggery-Smokery Sweet Beaver back bacon (maple)
For the souffle:
- 45g butter, plus extra for coating ramekins
- 60g granulated sugar for yoghurt
- 20g granulated sugar for egg whites, plus extra for ramekins
- 1 tbs sugar
- 35g bread flour
- 1 tsp red miso paste
- 200g plain whole milk yoghurt
- 4 large egg yolks
- 5 large egg whites
- 1 tbs maple syrup
Set oven to 180C.
For the Ice cream mix
- Mix ice cream ingredients, cool and churn in ice cream maker.
- Butter inside of ramekins and coat with some sugar.
- Once solidified keep in freezer for later.
For the caramelised epic bacon
- Add the brown sugar to boiling water until dissolved. Brush the awesome Piggery-Smokery Epic bacon with this syrup and bake at 180 degrees, sandwiching between two trays to ensure it cooks in a ‘pro’ kind of straight way until cooked – approximately 10-12 minutes.
- Once caramelized, slice matchsticks (from the fatty part) and reserve for topping the ice cream and souffle later.
For the chocolate bacon crumb
- Finely chop the rest (the meaty part) of the caramelised bacon.
- Roast the white chocolate on a tray for 5-7 mins at 180C or until it begins to caramelise. Remove and work with a spatula until chocolate crumbs form. You want the texture to change but not burn. Once the crumb has cooled mix with the chopped caramelised bacon.
For the Mmmmm…iso souffle mix
- Whisk egg whites until fluffy, add 20g sugar, then keep whisking until light fluffy peaks form
- Heat the yoghurt and 60g sugar on medium heat, stirring with a spatula until ‘gummy’ – it should take about 3-4 mins.
- Remove from heat and add the egg yolks, stirring constantly.
- In a bowl mix the granulated sugar, bread flour and miso paste with your fingertips until crumbly.
- Fold egg whites into souffle mix in thirds – being careful not to remove too much air.
- Fill ramekins with this mix and make sure the top of the mix is level with the top of the ramekin using a spatula. Run a clean kitchen towel around the rim of the ramekin so the souffle does not catch and it ends up looking tidy when cooked.
- Bake souffles for around 18 minutes at 190 degrees.
Spoon a tablespoon of the crumb on the side of a plate, top with a dollop of ice cream, a couple of caramelised bacon matchsticks.
Top souffle with a few more of the strips of the caramelised bacon and drizzle both with maple syrup. Voila!