Chocolate soufflé with white chocolate and lavender ice cream
soufflÉs
ice cream
INGREDIENTS
INGREDIENTS
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55 gr sugar 16 gr cornstarch 12,5 gr cacao powder 30 gr flour 30 gr butter 180 gr milk 3 egg yolks 4 egg whites 45 ml crème de cacao 15 gr melted chocolate 25 ml liquor
preparation
1. mix flour and butter to a paste 2. mix cornstarch with cacao powder 3. bring the milk to boil and add the butter. Add 1 egg yolk and keep stirring for about a minute. Take off the heat and add the other yolks, the corn starch mix and the liquor. Mix well and let cool. 4. mix the egg whites until their volume triples, add the sugar and beat for 10 more seconds 5. Blend all ingredients and bake immediately at 250 C° for about 20 minutes
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12 egg yolks 200 gr castor sugar 600 ml milk 2 tsb lavender flowers 600 ml double cream 250 gr white chocolate
preparation
1. mix the egg yolks with the sugar 2. bring the milk and cream with lavender to a boil 3. strain the hot milk into the egg yolks while whisking 4. pour the mixture back into the pot and heat to about 80-83 C°. Stir constantly 5. strain again and melt the chocolate into the mixture. When all of the ingredients are blended put them into the ice cream machine until creamy yet solid. 6. Wash and prepare strawberries and crush wafers for the dusting. Serve the hot soufflés with the ice cream
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