Delicious chocolate souffle chilled with blood orange sorbetPastry recipe
CHOCOLATE SOUFFLE MACHINE
- 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.
BLOOD ORANGE SORBET
- 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
- 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.
Invite your guest to slide the sorbet into the middle of the soufflé to savour all tastes simultaneously.