John Myers
Contents
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Ingredients
For the dark soufflé mass:
- 50 ml Milk
- 95 g Sugar
- 25 g Cocoa
- 125 g Quark
- 65 g Egg yolk
- 10 ml Rum
- 160 g Egg Whites
For the light soufflé mass:
- 30 ml Milk
- 65 g Chocolate white
- 100 g Quark
- 50 g Egg yolk
- 150 g Egg Whites
- 40 g Sugar
For the soufflé molds:
- 20 g Butter
- 20 g Sugar
set
- 30 g Powdered sugar
- 8 Pc. Chocolate rolls
- 10 g Pistachios
- For the mango salad:
- 20 g Sugar
- 0,5 Pc. Lime
- 100 ml White wine
- 20 ml White rum
- 200 g Flight mango
- 2 Pc. Passion fruit / maracuja
- 1 Pc. Vanilla pod
- 1 Pc. Cinnamon stick
Instructions
- 4 Butter molds (8 cm diameter), sprinkle with sugar and refrigerate.
Dark soufflé mass
- Bring the milk with 65 g sugar and cocoa to the boil while stirring, pour into a bowl, stir cold on ice. Mix the quark with the egg yolk and rum until smooth, mix with the chocolate milk. Beat the egg whites with the remaining sugar to a firm snow. First lift only a quarter of the snow under the cream with the whisk, then carefully fold in the remaining snow with a wooden spatula.
Light soufflé mixture
- Heat the milk, dissolve the white chocolate in it. Mix the quark with the egg yolk and the dissolved chocolate. Beat egg whites with sugar to a firm snow. First fold in a quarter of the snow with the whisk, then fold in the remaining snow with a wooden spatula.
Completion of the soufflé
- Fill the soufflé masses into piping bags. Put 2 plastic templates (diameter of the molds) into each other so that the mold is divided into quarters. Fill quarters alternately with dark and light soufflé mixture, peel off the stencil. Line a deep baking sheet with kitchen paper, pour in enough water that one third of the forms are in the water bath. Bake the soufflés in the preheated oven at 230 degrees bottom heat and 200 degrees top heat for 15–20 minutes.
Serving
- Cover the dark parts of the soufflés with a stencil. Dust the white parts with powdered sugar. Garnish the soufflés with chocolate rolls, sprinkle with chopped pistachios, serve immediately.
Mango salad
- Caramelize the sugar, deglaze with lime juice and white wine. Halve the vanilla pod, scrape out and bring to the boil with the cinnamon stick. Refine with rum and pass through a sieve. Mix the mango cubes with the syrup and divide into bowls. Halve the passion fruit, remove the pulp and seeds with a teaspoon and spread over the salad. Finally, place the vanilla ice cream on the mango salad.
Nutrition
Serving: 100gCalories: 162kcalCarbohydrates: 21gProtein: 6.8gFat: 4.3g
