Although I have been a professional chef for at least a decade, I’d say I’m pretty underqualified to be telling you how to make soufflés successfully. Up until recently, I had made about three in my entire career, and I’m not sure any of them would have made it past the critical eye of a classically trained pastry chef, and certainly wouldn’t have been worthy of my Instagram account.
This week, I had the pleasure of cooking alongside Mr Ben Murphy, head chef at Launceston Place in Kensington. We collaborated on a menu which fused some of the dishes we cook at my London restaurant, Salon, with Mr Murphy’s witty, playful take on fine dining. We decided that the menu should peak, both figuratively, and literally, with a gooseberry soufflé for dessert.