Ice Cream for food feature _320
Iced Irish cream souffle (serves 6-8)
Ingredients: 100g white chocolate, broken into pieces; 850ml double cream; 250g caster sugar; 15 egg yolks; 200ml Irish cream or Baileys; 1 vanilla pod (bean)
Method: Line 8-9 cm diameter ramekins with greaseproof paper, making sure the paper is double the height of the ramekins.
Melt the chocolate in a bowl set over a pan of simmering water, then set aside. Whip the cream until it reaches soft peaks, then set aside in the fridge.
Place the caster sugar in a heavy-based saucepan, just cover with water and heat gently. When the temperature reaches 100C (212F), begin whisking the egg yolks until they are pale and fully.
When the syrup reaches 116C (240F) remove from the heat and slowly pour into the egg yolks, continuing to whisk on a high speed until the mixture is cool.
Gently warm the Irish cream in a saucepan. Split the vanilla pod in half and scrape out the seeds into the Irish cream, then stir into the melted chocolate. Fold the chocolate mixture into the egg and sugar mixture, followed by the whipped cream.
Pour into the prepared ramekins and freeze for at least eight hours. To serve, carefully remove the paper and, using a teaspoon, remove a spoonful of souffle from the centre. Pour in a little Irish cream just before you bring to the table.