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Walnut Soufflé with Chocolate Crème

Walnut Soufflé with Chocolate Crème
  • 125 ml milk
  • 250 ml heavy cream
  • 40 g sugar
  • 2 × egg(s)
  • 30 g butter
  • 30 g flour
  • 0.2 g cinnamon
  • 1 × vanilla bean(s)
  • 20 g cocoa powder
  • 100 ml chocolate sauce
  • 20 g potato starch
  • 80 g ground walnuts

Ingredients

  • 125 ml milk
  • 250 ml heavy cream
  • 40 g sugar
  • 2 × egg(s)
  • 30 g butter
  • 30 g flour
  • 0.2 g cinnamon
  • 1 × vanilla bean(s)
  • 20 g cocoa powder
  • 100 ml chocolate sauce
  • 20 g potato starch
  • 80 g ground walnuts
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Preparation

Walnut Soufflé:

Mix the milk, vanilla, cinnamon and cocoa and briefly bring to the boil. Mix the butter, flour and potato starch and slowly stir in the milk until the mixture has a compact consistency. Then mix in the egg yolk with an egg whisk. Mix the egg whites with the sugar, whip until stiff and mix in with the grated walnuts. Fill into small moulds and bake in the oven at 200 °C or in a water bath for approx. 40 minutes.

 

The whipped egg whites can also be produced quickly and easily with an iSi Whipper when using sugar syrup: completely dissolve the sugar syrup in the egg whites and pass through a iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 Cream Charger and shake vigorously.

 

Chocolate Crème:

Pour the heavy cream and chocolate sauce into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

iSi tip:

Roast the walnuts beforehand to intensify the taste!

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