Chocolate soufflé with exotic fruits and edible flowers

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
4 4
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 200 g Strawberries
  • 2 TABLESPOONS + 40 g sugar
  • 125 ml Orange juice
  • 1 TEASPOON Cornstarch
  • 125 g Dark chocolate
  • 30 g Butter
  • 2 Eggs (size M)
  • 1 Protein (size M)
  • 7-10 Tbsp Salt
  • 2 TABLESPOONS Whipped cream
  • 1 TABLESPOON Cocoa powder
  • 30 g Flour
  • 1 Star fruit (carambola)
  • 50 g Blueberries
  • 4 Rispen rote Johannisbeeren
  • 4 Physalis
  • 7-10 Tbsp edible flowers
  • 7-10 Tbsp Fat and sugar
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Cleaning and washing strawberries. Finely puree 100 g strawberries and 2 tablespoons of sugar. Boil up the orange juice. Mix the starch with a little water until smooth, bind the simmering juice slightly creamy, let it cool down

  2. 2

    Roughly chop the chocolate and melt it with butter in a pot. Separate the eggs. Beat the egg yolks and 20 g sugar with the whisk of the hand mixer until creamy. Beat 3 egg whites, 1 pinch of salt and 20 g sugar until stiff. Stir chocolate and cream into the egg yolk mixture. Mix cocoa and flour and fold in alternately with the beaten egg whites

  3. 3

    Grease 4 soufflé tins (each containing approx. 200 ml) and sprinkle with sugar. Pour in the soufflé mixture and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes

  4. 4

    Wash the starfruit, grate dry, cut into bite-sized pieces with the remaining strawberries. Wash berries, dab dry. Take out the soufflé, turn it over if necessary, dust with icing sugar, arrange the cut fruits, berries, physalis, strawberry and orange sauce and flowers on plates and serve immediately

Nutrition Facts

KCAL
450 kcal
CARBS
48 g
FATS
23 g
PROTEINS
10 g

Categories & Tags

Dessert