Mandarin Napoleon and Chocolate Soufflé
To many chocolate lovers, pure indulgence should be served hot. This recipe combines a classic chocolate soufflé with a lovely flavoured whipped cream. Topping the warm soufflé with the cream is amazing as it melts slowly - enhancing the comfort this simple dessert delivers.
- Level:
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Medium
Biscuits
Ingredients: Biscuits
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Q.S.puff pastry sheets
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Q.S.SPLIT-4-D
Preparation: Biscuits
Roll out. Sprinkle Splitters and Brésilienne onto the puff pastry sheets. Press lightly and fold over. Cut into thin strips. Bake in the oven at 220°C. When they have cooled down, dip each into tempered chocolate.
Pallet
Ingredients: Pallet
Preparation: Pallet
Spread out the chocolate on a plastic or greaseproof paper sheet. Place a second sheet on top, and roll out the chocolate as thin as possible between the sheets. Leave to harden, only then remove the paper.
Glass of cream
Ingredients: Glass of cream
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Q.S.mandarin napoleon
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Q.S.cream
Preparation: Glass of cream
Flavour the cold cream with Mandarin Napoleon.
Add and whip up the cream lightly. Pour into glasses. Leave to cool in the fridge.
Soufflé
Ingredients: Soufflé
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250 mlmilk
Preparation: Soufflé
Whip up together until 3/4 stiff.
Ingredients: Soufflé
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2 piece(s)egg yolks
Preparation: Soufflé
Add and pour the mixture into a coffee cup. Bake to a soufflé in a pre-heated oven (depending on the size of the cup).
Finishing and presentation
Place the glass and the cup next to one another. Add a biscuit. Break up pieces of the chocolate pallet and place this on the cup.
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