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Lime souffle with raspberry ice-cream

Lime soufflé with raspberry ice-cream

“We celebrated a friend’s birthday at Bilson’s recently and I had the lime soufflé with raspberry ice-cream. Would you please ask chef Tony Bilson to share his recipe.”
Rose Taylor, Hawthorn, Vic

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Lime soufflé with raspberry ice-cream

Serves 6
20 gm   pistachio kernels, finely ground
200 gm   caster sugar
For greasing:   butter, softened
6   egg yolks
12   eggwhites
For dusting:   icing sugar
Raspberry ice-cream
200 ml   milk
600 ml   pouring cream
1   vanilla bean, split and seeds scraped
4   egg yolks
240 gm   caster sugar
300 gm   raspberries
Lime soufflé base
2   egg yolks
30 gm   caster sugar
15 gm   corn flour
135 ml   lime juice


1 For raspberry ice-cream, combine milk, 200ml cream and vanilla bean and seeds in a heavy-based saucepan and bring almost to the boil over medium heat. Combine egg yolks and 90gm sugar in a bowl and whisk until thick and pale, then gradually whisk in hot milk mixture. Return mixture to saucepan and cook over low heat until mixture reaches 82C on a sugar thermometer or is thick enough to coat the back of a wooden spoon. Do not boil. Remove from heat, strain anglaise through a fine sieve into a bowl and cool. Process raspberries and remaining sugar in a food processor, then strain through a fine sieve into a bowl, discarding solids. Combine raspberry purée and anglaise and chill. Whisk remaining cream until soft peaks form, then fold through raspberry mixture and churn in an ice-cream machine according to the manufacturer’s instructions. Makes 1.5 litres.
2 For soufflé base, whisk egg yolks, sugar and corn flour in a bowl until smooth and pale. Add lime juice and whisk to combine. Transfer mixture to a saucepan and bring to the boil over medium heat, whisking continuously, for 3-5 minutes or until mixture thickens. Remove from heat and cover closely with a round of baking paper and cool.
3 Preheat oven to 200C. Combine pistachios with 20gm caster sugar. Grease six 1 cup-capacity ramekins with butter, then dust with pistachio mixture, shaking out excess. Combine egg yolks, soufflé base and remaining caster sugar in a bowl and whisk until mixture is smooth and pale. In a separate bowl, whisk eggwhites until soft peaks form. Gently fold into soufflé base until combined. Spoon mixture into ramekins, cleaning rim with a finger. Bake for 14 minutes or until puffed and golden. Dust with icing sugar and serve immediately with a scoop of raspberry ice-cream to the side.


RECIPE Tony Bilson, Bilson's (edited by Adelaide Lucas) PHOTOGRAPHY Brett Stevens STYLING Emma Knowles

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