This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Introduction
Chef Frederic Duval and Chef Murphy introduce you to two takes on the tricky souffle. Try a sweet or savoury approach and nail the techniques for dodging this dishes’ troublesome reputation.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Ingredients
Begin with the basics - flour, eggs and butter thickened with a Roquefort blue cheese and tossed with panko breadcrumbs.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Roquefort Souffle Part 1
Start your souffle by creating a classic Roux Blanc – a combination of T45 flour and melted butter whisked with milk.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Roquefort Souffle Part 2
Melt the Roquefort cheese to make your béchamel, incorporating egg yolks before whisking and setting aside.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Roquefort Souffle Part 3
Next, learn the technique for preparing your souffle moulds. Brush, cool, whisk and fold your way to completion.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Roquefort Souffle Part 4
Part 4 takes you through the final steps – baking and plating! Learn how to bake your souffle for decadent results and impressive plating.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Equipment & Ingredients
Chef Murphy at Launceston Place sweetens things up with a passionfruit rice pudding souffle. Familiarise yourself with the set-up involved as well as the sweet components that compose this dish.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Passionfruit Rice Pudding Souffle Part 1
Begin by whipping and mixing your ingredients together creating a pudding base and fluffy white filling before moving onto part 2.
This video player may use cookies or other browser storage. If you agree to this please click the Accept button below.
Passionfruit Rice Pudding Souffle Part 2
Watch the final part to learn the temperatures and times for baking as well as top-tips on a textured plate-up with a refreshing yoghurt ice-cream.
Test your knowledge and get your ICCA endorsed certificate for FREE on the UFS Academy app
