1. Melt the butter and 811 chocolate together to 45°C. 

2. Whip the egg whites, egg white protein, and sugar to create a French meringue. 

3. Gently fold the meringue into the chocolate mixture and reserve.

1. Peel the clementines and blanch the peels to remove bitterness. 

2. Blend the clementine and kumquat purées with the blanched peels. 

3. In a separate bowl, whisk together the sugar and Pectin NH. 

4. Warm the purée mixture, then whisk in the sugar-pectin blend. 

5. Cook to 40 Brix, then remove from heat and stir in the gelatine mass. 

6. Pour into desired moulds and reserve. 

1. Dice the chilled butter into small cubes. 

2. In a stand mixer fitted with a paddle attachment, combine all dry ingredients. 

3. Slowly add the chilled butter and mix until small pebble-like crumbs form. 

1. Spread a thin layer of tempered 811 chocolate and toss the chocolate hazelnut streusel over the top. 

2. Cut into circles and reserve. 

3. Fill the prepared ramekins halfway with the 811-soufflé base. 

4. Insert the confit into the centre. 

5. Fill the remainder of the ramekin with the soufflé base and level off. 

6. Bake at 175°C. Bake time will vary depending on ramekin size. 

7. Once the soufflés come out of the oven, place a chocolate streusel disc on top of each.