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Recipe by Anton B Dougall
This recipe has nothing to do with the traditional Soufflé. It is the Maltese version of the gateau. In order to have a perfect result you have to use either a gateau ring or else a spring form tin.
- 1.2 ltrs milk
- 150g sugar
- 30g custard powder
- 30g cornflour
- 30g drinking chocolate
- liqueur of your choice
- To decorate
- 200g unsalted butter, at room temperature
- 200g icing sugar
- 4 tablespoons fresh cream
- red candied cherries
- roasted almonds
- vanilla essence
- Prepare a sponge
- Slice the sponge in thin slices. You have to cut 3 round shapes and long strips for the sides.
- Put 1 of the sponge rounds on the bottom of the tin and line the sides with the sponge strips. Sprinkle the sponge with liqueur.
- Take 2 tablespoons from the 600ml milk and put in a small bowl. Put the rest of the milk in a saucepan together with 75g sugar. Put on a moderate flame and bring milk to a boil.
- Whilst the milk is heating add the custard powder to the 2 tablespoons milk and mix well till the custard powder is diluted.
- Immediately the milk starts boiling lower the heat. Add the diluted custard. Stir thoroughly and continue cooking for a further 5 minutes stirring continuously. Remove from heat.
- Pour the cooked custard on the sponge. Cover with another sponge ring and sprinkle with liqueur.
- Take 2 tablespoons from the remaining milk and put in a small bowl. Add the cornflour and mix well till the cornflour is diluted.
- Put the remaining milk in a saucepan. Add sugar and drinking chocolate and bring to the boil. When milk boils, lower heat. Add the cornflour and continue cooking for a further few minutes stirring all the time.
- Remove from heat and pour on the sponge. Cover with the last sponge disk.
- Put aside and leave to cool completely. When absolutely cold sprinkle the sponge with more liqueur.
- Meanwhile prepare the cream for decorating.
- In a mixing bowl mix together the butter and the sifted icing sugar. Add some vanilla essence and the fresh cream. In order to achieve a perfect result use an electric hand beater.
- Cur the candied cherries in half and roughly chop the roasted almonds.
- Very carefully remove the soufflé from its mould and put on a large flat serving dish.
- Cover with cream. Fill a piping bag with cream and pipe swirls all around the edges.
- Decorate with cherries and chopped nuts. You can also grate some chocolate on the top.
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