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Recipe: Iced Benedictine Souffle

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Yield: 1 servings

           Vanilla sponge
      4 tb Benedictine
      7    Egg yolks; fresh
           Grated ring of 1 lemon and 1
           -- orange

250 g Caster sugar
600 ml Double cream

      4 tb Water
           Whipped cream/chantilly
           Cocoa powder

Beat the egg yolks with an electric mixer, or by hand. Place the orange and lemon rind into a saucepan and add the caster sugar, Benedictine and 4 tablespoons of water and reduce.

Add this hot syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 minutes. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mixture. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine. Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hours.

Remove from freezer and remove paper collar. Sift cocoa powder over the top and decorate.

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