Delicious chocolate souffle chilled with blood orange sorbet

Pastry recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...


    • Whole milk - 250 g
    • Corn starch - 10 g
    • Caster sugar - 10 g
    • Chocolate 70 % - 200 g
    • Caster sugar - 60 g
    • Egg yolk - 50g
    • Egg white - 165g

    Makea semi-liquid pastry cream with the boiling milk, pour on the whipped egg whites with the sugar and then the corn starch.

    Bring all to a boil then blend in chopped chocolate.

    After,whip up egg whites with the sugar – do not stiffen too much. Mix a first part with the machine then carefully add in the rest without letting drop.

    Garnish about 4/5th of small coffee cups which have already been buttered and sugared with castor sugar. Then sprinkle powdered sugar.

    Cook in the oven at 170°C for 15 to 18 minutes.




    • Frozen fruit purée 100% : Blood orange - 1000 g
    • Frozen concentrated preparation : Orange - 50 g
    • Water - 120 g
    • crystal sugar - 250 g
    • Atomised glucose - 160 g
    • Sorbet stabiliser - 7 g

    Put water to boil, add the mix (sugar, atomized glucose + stabilizer), bring to a boil. Pour out the blood orange puree, mix orange concentrate, then quickly cool down to 3°C. Let macerate overnight in the refrigerator, mix again and then churn. Set in freezer.

    In this step

    Frozen concentrated preparation


    • Single cream 35 %
    • Icing sugar

    Oncethe chocolate soufflé is cooked, place about 15 g of unsweetened whipped creamand sprinkle a little powdered sugar.

    Put the small cup on a saucer and accompany with a small spoon of smooth blood orange sorbet.

    Serve immediately.

    Invite your guest to slide the sorbet into the middle of the soufflé to savour all tastes simultaneously.


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