Foodservice / Recipes

Easy Hazelnut Soufflé recipe with a sumptuous Bergamot Sorbet

Written by Cédric Bourassin

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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From starred restaurant tables to embassies, the new chef of the Berceau des Sens, Cédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website.

Crédit Photo et contenu : Gault & Millau

Hazelnut Soufflé with Bergamot Sorbet

Ingredients

14 Servings

Hazelnut Shortbread

200g of butter
270g icing sugar
3g salt
67 g whole egg
25g ground almonds
25g ground Cazette hazelnuts
330g flour

Bergamot Cream

80g sugar
40g lemon juice
40g bergamot lemon juice
3g bergamot zest
80g butter
80g egg yolk
80g whole egg
100g whipped cream
5 gelatin sheet

Bergamot Sorbet

650g water
250g sugar
7g inverted sugar
55g atomized glucose
200g lemon juice
130g bergamot lemon juice
Bergamot zest

Hazelnut Infusion

500g milk
50g roasted hazelnuts

Hazelnut custard

200g infused milk
200g cream
50g sugar
60g egg yolks

Ingredients for soufflé

450g pastry cream
25g ground Cazette hazelnuts
600g egg whites
260g sugar
26g powdered egg white

Instructions

Simplified recipe

Mix the gelatin sheet with a mixer, adding the icing sugar, salt and other powdered ingredients
Add the eggs and slowly sift in the flour
Spread and cook in a circle for about 10 minutes at 145°C

Bergamot Cream

Bring lemon juices, sugar, butter and zest to the boil
Add the eggs then heat all ingredients, add the gelatin then cool. Add the whipped cream.

Bergamot Sorbet

Bring all the ingredients to the boil, then cool in a Pacojet bowl and place in the freezer.

Cazette Infusion

Infuse for 24 hours and then train.

Custard Cazette

Blanch the sugar and yolks, bring the milk and cream to the boil, mix and cook at 82°C

For the Soufflé

Make a meringue with egg whites and sugar
Mix the pastry cream with the ground cazette hazelnuts. Combine the two mixtures
Pour into the moulds and freeze.

Finishing

Place the lemon bergamot cream in the pie and place half a sphere of soufflé mixture, bake for about 12 minutes at 180°C
Pour the pastry cream around the soufflé and place a scoop or two of bergamot sorbet around the edge.