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Tom Kitchin's Blackcurrant soufflé with honeycomb ice cream

Home-made honeycomb is a guilty pleasure that few can resist, writes Tom Kitchin

Published: May 3, 2015
Categories: ,

To make the honeycomb ice cream
1 Whisk the egg yolks and heather honey in a bowl until pale and slightly thickened. Meanwhile, heat the milk and cream to simmering point and set aside. In a heavy-bottomed pot, warm the beaten eggs and honey over very low heat, stirring constantly. Gradually stir in the hot milk and cream. Cook over a low heat stirring with a wooden spoon until the mix thickens just enough to coat the back of the spoon. Take off the heat.
2 Strain the custard in a large bowl set over iced water. Pour into an ice cream machine and churn. Chop the honeycomb and add it to the ice cream. Churn until just frozen, place into an airtight plastic container and freeze for at least 3 hours before use.
Preparing the moulds
3 Take four coffee-cup-size soufflé dishes (or ramekin dishes) and brush generously with softened butter. Tip grated chocolate into each dish, rolling it around and making sure the inside is completely covered. Leave the dishes to chill in the fridge.

For the soufflé base
In a heavy pan, bring the blackcurrant purée and sugar to the boil. Stir in the egg yolks, egg and flour and bring the mixture back to the boil, stirring constantly until thickened. Remove the pan from the heat and cover with cling film to prevent a skin forming. Allow to cool.

To make the soufflé
1 Pre-heat the oven to 190C/Gas Mark 5. Put the soufflé base mixture, which should weigh about 350g, into a pan and warm it gently over a low heat.
2 Meanwhile whisk the egg whites to firm peaks, then add the granulated sugar and whisk until stiff. Fold the stiff whites and warmed soufflé base together and spoon the mixture into the prepared moulds. Pull a palette knife across the top of each dish to make it perfectly flat. Also run the end of your thumb around the inside edge of each dish as this helps the soufflés to rise evenly and prevents them sticking to the dish.
3 Place the soufflés on a baking tray and cook in the preheated oven for 8-10 minutes until they have risen two-thirds in height. Don’t open the oven while baking or the soufflés will collapse.


  • For the soufflé:
  • - 50g butter
  • - 50g dark chocolate, grated
  • - 200g blackcurrant purée
  • - 45g caster sugar
  • - 2 egg yolks
  • - 1 egg
  • - 1 tbsp flour
  • - 7 egg whites
  • - 75g granulated sugar
  • - icing sugar for dusting
  • For the honeycomb ice cream:
  • - 5 egg yolks
  • - 130g heather honey
  • - 250ml milk
  • - 250ml whipping cream
  • - 150g honeycomb
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