Manchester tart soufflé with mace ice-cream

11 September 2006
Manchester tart soufflé with mace ice-cream


(serves one)

1 tartlet case (sablé paste, see below, baked blind)
1dsp raspberry reduction (see below)
3 slices banana
1 egg white
2tsp sugar, heaped
1tbs crème pâtissière

For garnish Coconut shavings, icing sugar, mace
6 raspberries


Place the tart case on a baking tray. Spread the base lightly with raspberry reduction. Place the bananas evenly on top. Beat the egg white in a mixing machine to a soft peak and add sugar slowly until fully incorporated. Remove and fold into crème pâtissière with a spatula.

(Note: fold in the first third of the egg white quite vigorously to make sure it is fully incorporated, then add the remaining two-thirds delicately.)

Spoon on to the tartlet case evenly, with a small knife. Work around the edges to give a smooth finish. Bake for six to eight minutes in a hot oven (180-200°C).

Scoop the ice-cream into the small ramekin and place on to the plate. Remove the soufflé, place the coconut shavings on top, dust with mace and icing sugar. Garnish with the raspberries and serve.

Base recipes

Crème pâtissière (makes about 12 servings)


200ml milk
1½ vanilla pods
3 egg yolks
35g sugar
25g flour
5 drops banana flavouring


Boil the milk and vanilla pod. Mix the yolks and sugar with the flour until it becomes pale and fluffy.

Add the milk, and mix together.

Pass back into the pan and cook on a slow heat until it reaches a thick consistency, then add the banana flavouring. Place in a container and place clingfilm over.

Sablé paste


80g corn flour
450g plain flour
200g icing sugar
150g soft butter
2tsp milk
2 eggs


Mix corn flour, plain flour, icing sugar and butter. Add the milk and eggs to bind the ingredients (allow 50g paste per individual tart).

Raspberry reduction


1 punnet of frozen raspberries
Juice of 1 lemon


Reduce raspberries and lemon to jam consistency.

Mace ice-cream (makes about one litre)


375ml milk
375ml cream
7 egg yolks
150g sugar
10g ground mace


Boil milk and cream in a heavy-bottomed pan. Cream egg yolks and sugar. Pour boiling milk and cream on to the egg yolks and sugar. Mix well. Put back in pan and reheat till it coats the back of a wooden spoon. When custard has thickened, pass through a fine sieve. Add the ground mace, allow to infuse, and cool. Churn the following day.

Dried coconut

Slice quarters of fresh coconut on a slicing machine at the No 1 setting. Place the slices on to Silpat mats. Dust with icing sugar. Bake for five to six minutes, or until golden, at 150°C.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking