Chocolate Soufflé, Egg Liqueur Rice Wrapped in Walnut Brittle and Pear Espuma

Chocolate Souffle

1. Break the chocolate and melt it in a double boiler. Melt the butter in a saucepan, add the flour and bring to the boil, stirring constantly. Remove from the stove after approx. 2 minutes. First add chocolate, then egg yolks to the butter and stir. Beat the egg white until stiff, slowly drizzling in the powdered sugar. Add the egg whites to the chocolate mass.
2. Preheat the oven to 180 degrees. Grease 5 soufflé molds and dust with powdered sugar. Spread the mixture evenly on the molds and bake for 15 minutes.

Eggnog rice wrapped in walnut brittle

1. Slowly heat the milk and cream in the saucepan. Slice open the vanilla pod, add the pulp and the pod with the sugar and vanilla sugar to the saucepan and simmer for 5 minutes. Let cool a little and add the egg yolks, stirring constantly. Also stir in the egg liqueur. If necessary, slowly warm it up again on the stove so that the liquid thickens slightly. Please don’t cook !!
2. Let it cool in the fridge and stir in the ice cream maker for about 20 minutes to make creamy ice cream.
3. Finely chop the walnuts. Caramelize 100 g sugar in the pan, add the nuts and mix everything well. Spread out on baking paper and let cool. Possibly break into small pieces with a knife or rolling pin. Shape the finished ice cream into balls and roll through the brittle.

Pear Espuma

1. Sieve the pear juice through a cloth so that there are no more pieces. Bring to the boil in a saucepan and reduce to 400 ml.
2. Dissolve the gelatine. Add schnapps and sugar to the warm juice. Dissolve the gelatine in the warm pear juice. Let it cool in the refrigerator.
3. Stir the slightly thickened liquid again and pour it into the cold cream siphon. Screw on with 2 capsules Co2, shake well and froth the liquid on a plate.