Jersey Milk and Honey Soufflé with Jersey Royal Dust

Preheat the oven to 190°C (170°C fan/Gas Mark 5). Grease four ramekins with Jersey butter and lightly dust with caster sugar. Tap out any excess sugar.

In a saucepan, gently heat the Jersey milk and Jersey honey until the honey is dissolved. Do not boil.

In a bowl, whisk the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly to prevent them from scrambling. Stir in the vanilla extract if using.

Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens slightly to a custard-like consistency. Do not boil.

Remove from the heat and set aside to cool slightly.

In a clean, dry bowl, whisk the egg whites until soft peaks form. Gradually add the caster sugar, whisking until stiff, glossy peaks form.

Gently fold one-third of the meringue into the slightly cooled custard mixture to lighten it. Then, carefully fold in the remaining meringue, being careful not to overmix and deflate the mixture.

Divide the soufflé mixture evenly among the prepared ramekins. Run your thumb around the inside edge of each ramekin to help the soufflé rise straight.

Place the ramekins on a baking tray and bake for 20-25 minutes, or until the soufflés are well-risen and golden brown. Avoid opening the oven door during baking.

While the souffles are baking, prepare the Jersey Royal Dust. Ensure the cooked Jersey Royal potatoes are dried out completely (either in a low oven or dehydrator). Place the dried potatoes in a food processor and blitz until a fine dust forms.

Remove the soufflés from the oven and dust with icing sugar (optional). Sprinkle with Jersey Royal dust and serve immediately.