John Myers
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Chocolate Soufflé, Champagne Rice, Spicy Oranges
The perfect chocolate soufflé, champagne rice, spicy oranges recipe with a picture and simple step-by-step instructions.
Chocolate Souffle:
- 50 g Butter
- 50 g Flour
- 200 ml Milk hot
- 2 tbsp Chocolate liquor
- 100 g Dark flakes
- 4 Pc. Egg
- 1 pinch Salt
- 75 g Sugar
- Liquid butter
- 2 tbsp Sugar
Champagne rice:
- 6 Pc. Egg yolk
- 150 g Sugar
- 400 ml Champagne
- 400 g Creme fraiche Cheese
Spiced oranges:
- 4 Pc. Organic oranges
- 50 g Sugar
- 200 ml Orange juice
- 2 Pc. Cardamom pod
- 1 Pc. Star anise
- 1 Pc. Cinnamon stick
- 3 Pc. Cloves
- 0,5 Pc. Vanilla pods (pulp only)
For the chocolate soufflé:
- Melt the butter in a saucepan, add the flour and stir in. Add hot milk and chocolate and let dissolve, add liqueur.
- Separate the eggs and add the egg yolks. Beat egg whites with salt and sugar until stiff. Gradually add the egg whites to the chocolate mass.
- Line the molds with melted butter and sugar. Pour the soufflé mixture into the molds up to the rim. Place the molds on a hot baking sheet in the bottom shelf of the oven preheated to 200 degrees top / bottom heat and bake for 20 minutes.
Champagne rice:
- Beat the egg yolk and sugar with the hand mixer to a whitish mass.
- Beat the mass with champagne in a mixing bowl over the hot water bath until the mass noticeably thickens.
- Add the crème fraîche, stir and cool in a sealable container in the refrigerator overnight.
- Process into a creamy ice cream in an ice cream maker for 60 minutes.
Spiced oranges:
- Peel oranges carefully so that no white skin remains. Use a very sharp knife to remove the fillets between the separating skins.
- Caramelize the sugar in a pan, deglaze with orange juice and orange liqueur and reduce vigorously by half.
- Add the spices and oranges and cover and chill.
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