Scott’s Cru Virunga Chocolate Pudding Soufflé with Banana Ice Cream
Made at Scott's | Serves 4
For the chocolate pudding soufflé
200g Cru Virunga dark chocolate
48g caster sugar
2 whole eggs
60g egg yolk
40g strong flour
For the rum ganache
150g Cru Virunga dark chocolate
100ml double cream
25ml Diplomatico Rum
For the banana ice cream
180ml double cream
125g pasteurised egg yolk
90g caster sugar
100g clotted cream
200g banana puree
50ml Diplomatico Rum
To make the chocolate pudding soufflé, begin by melting the chocolate and butter together slowly in the microwave or over a water bath. Add the strong flour to the melted chocolate and mix. In a separate bowl whisk the whole eggs, yolks and sugar until the mixture has doubled in volume and then fold into the chocolate mixture.
Carefully spoon the mixture into four buttered and greaseproof lined stainless steel rings and place a ball of the rum ganache in the middle of each one, bake in the oven at 190ºC for six minutes. Serve warm, dusted with icing sugar and accompanied by a ball of banana ice cream.
For the rum ganache, boil the double cream and pour onto the melted dark chocolate, add the Diplomatico Rum and mix together. Place in the fridge until it is firm, roll into balls and place inside the chocolate pudding soufflés before baking.
To make the banana ice cream, bring the milk and double cream to the boil. While this is on the hob, whisk the egg yolks and sugar together until the mixture has doubled in volume, pour the hot chocolate liquid onto the egg mixture and mix together. Return to the stove and gently cook until the mixture starts to thicken, remove from the heat and pass through a fine sieve. Add the clotted cream, the banana puree and Diplomatico Rum and allow the mixture to cool over ice. When cool churn in the ice cream machine. Once the ice cream is ready store in a plastic container in the freezer until ready to serve.