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.
Recipe
Biscuits
| ingredients | preparation |
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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 | preparation |
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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 | preparation |
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Flavour the cold cream with Mandarin Napoleon. |
Soufflé
| ingredients | preparation |
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Whip up together until 3/4 stiff. |
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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. |
