Chocolate Soufflé with Amaretto Air and Amarena Sorbet

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Today we present a dessert that is a true culinary masterpiece: the “Chocolate Soufflé with Amaretto Air and Amarena Sorbet”. This dessert combines three different textures to offer a unique sensory experience: a delicate air, a spongy soufflé and a refreshing sorbet.

This dessert is a celebration of flavors and textures, where the chocolate soufflé provides a rich and fluffy base, the amaretto air adds an aromatic and light touch, and the amarena sorbet offers an irresistible freshness. Each component is carefully crafted to guarantee an unforgettable culinary experience.

Chocolate Soufflé with Amaretto Air and Amarena Sorbet

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Ingredients

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  • Chocolate soufflé
    1. Mix the water with the albuwhip, the xanthan gum and the Natur Emul. To assemble.
    2. Add the sugar in 3 parts as a French meringue and continue to whip until stiff.
    3. Mix the milk with the starch and bring to a boil until it thickens.
    4. Pour in the chocolate and stir until well blended.
    5. Combine a part of the meringue with the chocolate cream to make a mousse and then the rest by mixing delicately to preserve the air in the meringue.
    6. Coat the molds with melted butter and sugar. Fill. Polish the edges and bake at 160ºC for 5 minutes.

  • Amaretto air
    1. Mix all ingredients. Blend for 1 minute.
    2. Make the air with the help of a foam kit.

  • Amarena sorbet
    1. Mix solids and liquids separately.
    2. Integrate them with a blender and grind them well.
    3. Let the mixture stand for 1 or 2 hours, blend again and butter.

  • Chocolate soufflé with amaretto air and amarena sorbet
    1. Before filling the molds, put some fruit and sauce on the bottom.
    2. Cook the soufflé.
    3. Sprinkle a little freeze-dried powder.
    4. Top with a quenele of amarena sorbet.
    5. Finish with an air scoop.

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