Secret's from Herbert Berger's Kitchen

Recipe for Iced Christmas Pudding Soufflé

This is enough for 12 -15 portions but it will keep in the freezer.

A.
120g egg yolk
125g caster sugar

B.
150g egg white’s
125 g caster sugar

C.
250g Christmas pudding
60g Brandy

D.
500ml Double cream

Clementine coulis:

300g peeled clementine’s or mandarins
80g caster sugar (to taste)
50 ml mandarin liquor or similar

Place all ingredients into a saucepan, bring to the boil for 5 minutes, blend, pass through a fine sieve and chill.

Optional:

Candied cranberries and crystallised puff pastry leaves in cinnamon sugar

Method:

Chop the Christmas pudding and soak it in the brandy, when soft mix it into a coarse paste.

Whisk ingredient A. in a mixer until light and fluffy

Whisk ingredients B. into a stiff meringue

Add mix C. into mix A. and fold in the whites, mix B.

Whisk double cream until slightly stiff but still soft and add to the rest of the mixture.

Fill either into individual moulds, a terrine or Christmas pudding moulds and freeze for 24 hours.

Unmould, decorate with crystallised cranberries and pastry leaves and serve with the clementine coulis.

Pudding

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