Next, prepare the souffle mix by brushing souffle bowls with room-temperature butter and a little sugar so that you have a nice thin layer which covers the whole inside of the bowl.
For the souffle base, mix the sugar, egg yolk, corn flour, and cep mushroom powder in a large bowl.
Take the bowl of cep souffle base and add a spoon of the whipped egg white mix and stir in carefully with a spatula, adding a spoonful at a time.
A cep soufflé might not sound like a natural fit for pudding, but the Swedish chef’s delicate, earthy take balances rich umami with sweet berries and milk ice cream.
Firstly, make your milk ice cream by reducing the one litre of milk in a pan by half, to 500 millilitres.
