Garden Gooseberry, Vanilla and White Chocolate Soufflé, Served with Dorset Raspberries and Blueberries, and Quenelle of Vanilla Ice Cream

— Dessert by Head Chef Stephan Guinebault, The Priory Hotel

INGREDIENTS Makes 6 portions

200g fresh gooseberries

100ml water

80g sugar for gooseberries

100g white chocolate

400ml milk

120g egg yolks

30g cornflour

50g sugar for crème pâtissière

1 large vanilla pod or 18g vanilla paste 10g icing sugar butter, for lining ramekins sugar, for lining ramekins

180g egg white pinch of salt

80g sugar for meringue

18g dried raspberries fresh blueberries and raspberries, to garnish ice cream, to serve

METHOD Sweet Pastry

1. Cook the gooseberries in a pan with the water and 80g sugar mixture until softened. Set aside.

2. Melt the white chocolate in a pan of milk. Bring to the boil.

3. In a separate bowl, whisk the egg yolk, cornflour and

50g sugar. Add it to the pan of boiling milk and white chocolate and add the vanilla. Cook for 3 or 4 minutes and then leave this crème pâtissière to cool with icing sugar scattered on top to stop crusting.

4. Preheat the oven to 200°C.

5. Line 6 ramekins with butter and sugar.

6. In a clean bowl, whisk the egg white with a pinch of salt and gradually add the 80g sugar to become a meringue. 7. In a separate bowl, cream 300g of the cooled crème pâtissière (from step 3) with a whisk, add the meringue (from step 6) gradually, then add the crushed dried raspberries in 3 batches. Fold in with a spatula to create a soufflé mix.

8. Divide the gooseberries in the bottom of the ramekins, and then spoon the soufflé mix into the ramekins, scraping any excess off the top and wipe the rims of the ramekins clean.

9. Gently place the ramekins in a hot oven for 9 minutes (do not open the door during cooking!). 10. Serve the ramekins with fresh berries and vanilla ice cream.

Preparation time: 20 minutes Cooking time: 9 minutes