Situated in the stunning grounds of Lainston House, an Exclusive Hotel, SEASON was born out of a great passion for food and dining.

SEASON Cookery School manager, Sylvain Gachot, joined Lainston as a demi-chef de partie working his was up to sous-chef and became Cookery School manager in 2015. The French chef has always had a background in food, growing up with a father who was a butcher. Unsurprisingly he enjoys making charcuterie including Parma ham, saucisson and chorizo. More surprising for a French man however is his love of the amazing variety of cheeses on offer in Hampshire – something worth exploring?!

Sylvain teaches a Parent and Child cookery class, along with Perfect Pizza class and a Soufflés Masterclass (see his recipe below).

Sylvain Gachot at SEASON

We are delighted to offer a member exclusive offer – buy one full day or half day course and get one half price – available on all full day and half day courses at SEASON booked by the end of May 2017 (not available on evening courses).

To book call reservations on 01962 776088 quoting ‘Luxury Restaurant Guide Cookery School Offer’ and your membership number. Further details of offer here and link to courses here.

Raspberry Souffle Recipe by Sylvain Gachot

Serves:  4x 9 cm diameter ramequins – Time to prepare: 45 minutes – Total time to cook: 8 minutes

Ingredients:

Basic raspberry pastry cream:

  • 150g full fat milk
  • 2 egg yolks
  • 20g sugar
  • 10g corn flour
  • 20g flour
  • 120g raspberry puree

Soufflé mix: (For 4 soufflés)

  • 200g Raspberry pastry cream
  • 200g Fresh egg white
  • 150g Sugar
  • Squeeze of lemon juice

Lining the ramequins;

  • Soft butter
  • Sugar

Method:

Weigh all ingredients and keep separate.

Using a brush, line the inside of the ramequins very well with a thin layer of butter.

Then straight away, pour some sugar over the butter and ensure you remove the excess with a gentle tap.

Put the moulds in the fridge.

Making the raspberry pastry cream;

Bring the milk to the boil in a pan.

Whisk together the yolks, sugar, flour and corn flour.

Pour the milk over the yolks mixture and place all back into the pan.

Bring the pastry cream to the boil, add the raspberry puree and mix well. Leave.

Making the soufflé mix;

Whip the egg white and a dash of fresh lemon juice to a medium – firm texture adding the sugar progressively throughout the whisking.

Remove from the machine, by hand, add all the raspberry pastry cream at once to the egg whites and mix quickly (do not over mix it or the mix will become too soft)

Put some of the mix into the ramequins, capping them flat.

Clean the edge of each ramequin with 2 fingers to release the mix from the side.

Dust them generously with icing sugar and put in the freezer until needed to cook.

Cooking the soufflés;

Preheat the oven to 190 degrees.

Nuke them one by one in the microwave for few seconds until they rise up slightly.

Place them straight onto the warm oven tray at 190 degrees until they rise over 1/3 of the ramequin height.

Serve straight away

Notes: 60g of raspberry puree can be obtain by liquidizing about 100g of fresh raspberry then passed strongly through a sieved).

Tips:

  • Some raspberry puree could be injected in the middle of the soufflé once cooked.
  • Soufflé can be kept up to 2 days in the freezer. (Will need to be nuked a little longer to obtain the rising)
  • Some raspberry puree could be injected in the middle of the soufflé once cooked.

 

The Restaurant: Lainston House – The Avenue Restaurant, Sparsholt, Winchester, Hampshire, SO21 2LT

Club Offer: Luxury Restaurant Club members receive a 20% reduction from the total bill when dining for lunch, afternoon tea and dinner selected meal periods. Click here for further details.

Not a member? Join now to take advantage of this and other fantastic club benefits. Click here to join club online

Posted by:Luxury Restaurant Guide

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