John Myers
Contents
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Ingredients
For the chocolate soufflé:
- 250 g Butter
- 200 g Sugar
- 5 Pc. Egg yolk
- 5 Pc. Eggs
- 200 g Flour
- 225 g Couverture whole milk
For the port ice cream:
- 6 Pc. Egg yolk
- 70 g Sugar
- 150 ml Port wine
- 200 ml Cream
Instructions
Chocolate Souffle
- Beat the soft butter with the sugar until frothy. Gradually fold in the eggs and egg yolks, add the flour and melted couverture and pour into buttered casserole dishes.
- Then flash freeze the molds. It is best to freeze completely overnight. The next day, bake frozen in the oven at 180 degrees for 16-18 minutes.
Port ice cream
- In a semicircular metal mixing bowl, beat the egg yolks with the sugar and the port wine until frothy. Then put the mass in a very hot but not boiling water bath and beat the mass with the whisk until it thickens.
- Then put the bowl in very cold water and keep stirring until the mixture is cold. Whip the cream until stiff and fold in airy.
- Divide everything into six serving molds and freeze for at least 4 hours. Take port ice cream out of the freezer 30 minutes before serving and place in the refrigerator.
Nutrition
Serving: 100gCalories: 224kcalCarbohydrates: 44.8gProtein: 3.5gFat: 1.8g
