Honey and poppy seed souffle

Recipes: Week 1


Recipe by Chef George Jardine of the Jordan Restaurant


Soufflé base:
6 egg yolks
50g castor sugar
20g cake flour
250ml milk
5ml honey
2g poppy seeds

50g soufflé base
10g soft butter
20g brown sugar
100g egg white
30g sugar


In a large bowl combine the egg yolks, castor sugar and flour. Bring the milk to the boil.  Pour it over the egg mixture, whisking to combine quickly. Return the mixture to the pot and cook over a low heat until it thickens to a paste.  Stir continuously.  Do not let this mixture boil, but make sue the flour is cooked out for at least 5 minutes.

Once is has thickened, remove from the heat, mix in the honey and poppy seeds and chill as quickly as possible.

Preheat the oven to 180 degrees Celsius.

Brush 2 x 13cm ramekins or moulds evenly with the soft butter. Place in a fridge to set slightly, then brush again with butter.  Coat the buttered moulds with the brown sugar, making sure there are no gaps.

In a large bowl whisk the egg whites with the sugar until you have formed semi-stiff peaks.  Fold the whites into the base mixture, making sure it is well incorporated but do not overmix.

Pour the mixture into the two moulds.  Scrape off the top with a palette knife to make it even and clean any excess mix off the moulds.

Place the soufflé into the oven and bake for 10 minutes.  Serve immediately.

Download PDF