Arctic amaretto and chocolate Flake soufflé recipe

Our Arctic amaretto and chocolate flake soufflé is filled with lovely stuff, from amaretti biscuits, to Amaretto liqueur, to real Cadbury Flakes. 

Soufflés have a reputation for being a difficult dish to master, but this version is much easier because it uses an ingenious cheat. Instead of baking the soufflé in the oven, this version is made more like a mousse, and frozen before serving - completely eliminating the danger of it flopping and flagging. It still taste delicious, and the texture is light, fluffy and fabulous, just like a real soufflé. This is a great dinner party pud, because you can prepare it the day before and the only thing you need to remember is to take it out of the freezer around the time your guests arrive. The kick from the almond liqueur also makes it a great choice for a romantic night in. 

Ingredients

• 100g amaretti biscuits
• 6 tbsp amaretto
• 1 lemon, zest and juice
• 1 tbsp powdered gelatine
• 6 eggs, yolks and whites separated
• 3 bars of Cadbury’s Flake chocolate
• 175g soft brown sugar
• 568ml double cream
• Cocoa powder (optional)

Method

1. Wrap a double piece of greaseproof paper around a soufflé dish so that it protrudes at least 5cm above the rim. Secure with string.
2. Break the amaretti biscuits into pieces and put into a bowl. Drizzle over the amaretto liqueur and put aside to soak. Put lemon zest and juice into a clean bowl and sprinkle the powdered gelatine over it.
3. Put the bowl containing the gelatine over a pan of hot water until the gelatine has dissolved. Whisk egg yolk and sugar together until thickened. Stir in the dissolved gelatine and using a metal spoon fold in the soaked amaretti biscuits.
4. Whip 450ml of the cream and fold into the egg and amaretti mixture. Crumble the flake bars into the mixture. In a clean bowl, whisk the egg whites until they form soft peaks. Carefully fold into the soufflé mixture. Spoon into the prepared dish and level the top. Freeze for 8 hours or overnight.
5. About 1 hour before serving, transfer to the fridge. Whip the remaining cream until stiff and use to decorate the soufflé, if desired. Dust with cocoa powder.

Top tip for making Arctic amaretto and chocolate Flake soufflé

To decorate the soufflé you could make quenelles from the stiffly whipped cream by moulding between two spoons to create a neat 3-sided oval.

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