Clementine Soufflé with Hot Chocolate and Cardamom Sauce

Preparation

Grate and zest the clementines. Separate the medium eggs. Bruise the cardamom pods. Break the dark chocolate into small pieces.

Method

1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens).
2. 2 Put the butter in a saucepan and heat gently, until melted.
3. 3 Brush one ramekin per serving with some of the melted butter. Sprinkle each one with a little caster sugar, shaking out the excess.
4. 4 Return the remaining butter to the hob and stir in the flour, then remove from the heat and gradually add the milk.
5. 5 Return to the hob over a medium heat, bring to the boil, stirring continuously, and cook for 2 minutes.
6. 6 Remove from the heat and stir in the sugar, clementine zest and juice, and egg yolks. Transfer the mixture to a bowl.
7. 7 Using an electric hand mixer, whisk the egg whites to form stiff peaks, then fold a spoonful into the mixture in the bowl.
8. 8 Using a metal spoon, fold in the rest of the egg whites. Spoon into the ramekins and bake for 15 minutes, until risen and golden.
9. 9 Meanwhile, put the cardamom pods in a small heatproof bowl with 1 tbsp boiling water per pod and leave to infuse for 5 minutes.
10. 10 Put the chocolate and cream in a saucepan.
11. 11 Remove the cardamom pods from the water, then discard them. Add the water to the chocolate and cream and, over a low heat, stir gently until the chocolate has melted and the sauce is smooth.
12. 12 Serve the sauce immediately, alongside the soufflés.