John Myers
Dried Fruit Soufflé with Almond Foam
The perfect dried fruit soufflé with almond foam recipe with a picture and simple step-by-step instructions.
- 135 g Chocolate 70% cocoa
- 135 g Butter
- 3 piece Eggs
- 3 piece Egg yolk
- 180 g Sugar
- 65 g Wheat flour
- 50 g Spelled flour
- 200 g Mixed dried fruit
- 300 ml Milk
- 2,5 tbsp Honey liquid
- 1 tbsp Almond butter
- 1 tsp Cinammon
- 1 tsp Chopped almonds
- 1 tbsp Powdered sugar
- For the soufflés, grease 5 ovenproof dishes (approx. 7 cm in diameter) generously. First slowly melt the chocolate and then the added butter over a hot water bath and stir gently.
- 2 Beat eggs in a bowl with a whisk, then add 2 egg yolks and slowly add the sugar and beat until everything is mixed. Now slowly fold the cooled chocolate mixture into the egg mixture.
- Add the finely chopped dried fruit and flour and beat the mixture well until it is smooth. Chill for 30 minutes, then fill the molds two-thirds with the mixture and refrigerate for another 4 hours.
- Bake the soufflés on the middle rack in the oven preheated to 180 ° C (top / bottom heat) for about 10 minutes. Then remove the molds and let them cool for 2 minutes. The soufflés must still be slightly runny in the middle.
- In the meantime, warm up the milk, honey, cinnamon and almond butter and add the chopped almonds. Froth the warm milk with a milk frother.
- Pour the almond foam over the soufflés, dust with powdered sugar and serve.
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