Chocolate Souffle, with Amareto Air and Amarena Sorbet

Chocolate Souffle, with Amareto Air and Amarena Sorbet

Ingredients

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  • Chocolate souffle
    1. Mix the water with the Albuwhip, Xantan gum, Natur Emul and stir.
    2. Add the sugar two or three times at the meringue.
    3. Mix the milk with the starch and boil until thickened.
    4. Add the chocolate and mix well.
    5. Combine the two preparations and mix well and gently until you obtain a homogeneous mass.
    6. Set aside to fill the ramekins.
  • Amareto air
    1. Mix all the ingredients together. With Handblander, mix well 1 minute.
    2. Create the air with a foam kit.
  • Amarena sorbet
    1. Mix solids and liquids separately.
    2. Integrate with a hand blender and mix them well.
    3. Leave the mixture to stand for 1 or 2 hours in the fridge, mix again and put it in a ice cream machine.
  • Chocolate souffle, with amareto air and amarena sorbet
    1. Before filling the glass, put some fruit&sauce in the bottom of it.
    2. Cook the soufflé.
    3. Sprinkle some freeze dried powder on the top.
    4. Add a quenelle of sorbet.
    5. Finish with a spoon of amareto air.

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