Hot Christmas Pudding Souffle garnished with a small Chocolate Cup filled with Clementine Sorbet

Ingredients:
8 oz Christmas Pudding
4 oz Creme Patissier
1 tbsp Cognac
1 tbsp Grand Marnier
8 Egg Whites
12 oz Caster Sugar
10 oz Dark Chocolate
2 oz Unsalted Butter
1/2 pint Water
1/2 pint Clementine juice
1 small balloon

Method:
Grate 2 oz of chocolate, reserve, melt the remainder in a bain marie. Inflate a small balloon half way. Dip in melted chocolate, chill and repeat process. Deflate balloon and you have your chocolate cup, repeat till you have four cups, store in the refridgerator.

To make the sorbet bring the water to a boil, dissolve 9 oz of caster sugar and chill. Add Clementine juice then churn in an ice cream maker to form sorbet. Store in the freezer.

Now for the souffle melt the butter and brush the ramekins. Then line with the grated chocolate. Heat the Christmas Pudding, Creme Patissier and alcohol in a pan, in a mixing bowl beat the egg whites to soft peak, add remaining sugar, beat till stiff.

Whisk one third of the egg whites into the pudding mixture and fold this back into the remaining egg whites gently. Fill the ramekins to the top making sure to run a small knife around the edge to make them rise evenly. Bake for 10 minutes in the bottom of a hot oven, 200° C, 400° F, Gas Mark 7, remove, dust with icing sugar.

Place ramekin on a dessert plate and serve straight away with a scoop of sorbet in a chocolate cup.

Serves 4.