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The Artisan Kitchen's Blaisdon Red Plum Jam soufflé with plum ripple ice cream


Recipe by Robert Cox, Head Chef, Tudor Farmhouse Hotel, Clearwell and South West Chef of the Year 2017 says "For the plum soufflé preparation is critical. All elements of the dish must be ready before the soufflé can be cooked. Winging it is not an option!"

Sarah Churchill, owner and producer of The Artisan Kitchen, Gloucester says "When sourcing my ingredients they have to be of the finest, freshest quality - the very best.The local heritage plums I use in my preserves are a fine example of the very best fruit. Sourced locally along the banks of the River Severn from a fifth-generation orchard grower, the fruit is hand picked from the trees and turned into delicious jam within hours of picking." 

Artisan Kitchen's Blaisdon Red Plum Jam was named Champion Sweet Preserve in the 2017 Taste of the West Awards


This recipe is taken from our recipe book: A Taste of the West Country produced by our publishing partner We Make Magazines Ltd

Photography © David Griffin Photography

Recipe by Tudor Farmhouse Hotel & Restaurant


  • For the crème patissière
  • 250ml milk
  • ½ vanilla pod, scraped
  • 40g caster sugar
  • 4 egg yolks
  • 15g plain flour
  • 8g cornflour
  • For the plum ripple ice cream
  • 600ml milk
  • 400ml double cream
  • 4 vanilla pods, scraped
  • 10 egg yolks
  • 40g glucose syrup
  • 200g Artisan Kitchen's Blaisdon Red Plum Jam
  • For the soufflé
  • 75g Artisan Kitchen's Blaisdon Red Plum Jam
  • 75g crème patissière
  • 200g egg white
  • 50g caster sugar
  • Equipment
  • 4 buttered and sugared soufflé ramekins
  • Ice-cream machine


  1. To make the crème patissière
  2. Bring the milk and vanilla to the boil, then remove from the heat and cover with clingfilm to infuse for 30 minutes
  3. Whisk the egg yolks and sugar together, then beat in the flour, pass the milk through a fine sieve, add 200ml to this mixture and whisk. Pour it back into the remaining milk, bring to the boil over a medium heat, whisking continuously until very thick
  4. Pass through a fine sieve (don't let it go cold) then cool with a layer of clingfilm on top to prevent a skin forming
  5. To make the ice cream
  6. Bring the milk, cream and vanilla to the boil. Pour the mixture over the egg yolks, glucose and sugar and whisk. Pass through a fine sieve back into the pan and bring to 84°C to pasteurise. Cool
  7. Pour into an ice-cream machine and churn. Ripple the plum jam through the ice cream and freeze to set
  8. To make the soufflé
  9. Place the jam and 75g of the crème patissière into a bowl and whisk
  10. In a separate bowl whisk the egg whites to soft peaks, add the sugar and whisk for a further 30 seconds
  11. Add the egg white to the jam mixture in three batches
  12. Spoon into the ramekins, leaving a flat surface flush with the top. Run your thumb around the lip of the ramekin to make a small indentation around the edge. This will ensure the soufflé rises without catching
  13. Bake at 190°C/gas mark 4 for around eight minutes until well risen
  14. Two minutes before the end of the cooking time, scoop the ice cream onto the plates so you can serve the soufflé as soon as it's ready