Sechuan Buttons frozen souffles with shortbread biscuit

(For 4 portions)

Sechuan Buttons sugar:

• 8 Sechuan Buttons 
• 300gr caster sugar

Sechuan Buttons shortbread: 

• 200gr unsalted butter
• 100gr Sechuan Button sugar
• 200gr plain flour

Sechuan Buttons frozen souffles:

• 50gr Sechuan Buttons sugar
• 30gr lemon juice
• 100ml water
• 150ml double cream
• 3 egg whites
• 3 small gelatine leaves

Sechuan Buttons Sugar:

• Remove the top (small green part) of the Sechuan Buttons.
• Place the sugar in a high-speed blender and blitz with the Sechuan Buttons.
• Keep the sugar until use. 

Sechuan Buttons shortbread:

• Mix together until you get a dough, do not overworked and rest for 2 hours. 
• Cook in small silicon mould in an oven at 180℃ for 8 to 10 minutes. 
• Let cool down and reserve.

Sechuan Buttons frozen souffles:

• Prepare the ramekins by adding strip of non-stick paper around them (at least 3 cm above the ramekin rim). I hold mine into place with a small elastic band. 
• Soak the gelatine leaves in cold water. 
• Using a small saucepan, bring to boil the water, lemon juice and sechuan button sugar. 
• Squeeze the gelatine leaves to remove the excess of water and add them to the mix. 
• Whisk the gelatine until completely dissolved, remove from the heat and let cool down. 
• Whip the cream to a soft pick consistency and fold the Sechuan Button and lemon mix gently into it. 
• Whisk the egg whites until soft pick and fold into the cream mix. 
• Using a piping bag, fill the ramekins with the mix and let set or place them in the freezer. 
• This “souffle” could be eaten frozen or very cold. 
• Sprinkle some Sechuan Buttons on top of the souffle and serve with the shortbread biscuit. 

Recipe: Franck Pontais