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

Souffle Sechuan Buttons
Souffle Sechuan Buttons

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