Components
Para el soufflé
Chocolate topping, 250 g.
Buds, 5
Sugar, 220 g.
Delicate butter, 150 g.
Powdered almonds, 125 g.
flour, 2 teaspoons
Claras, 5
For the English cream
Milk, 400 cubic centimeters
Vanilla chachacha, 1
Buds, 6
Sugar, 120 g.
Preparation of the chocolate soufflé:
– Soften the chocolate in a bain-marie.
– Take away and let cool.
– Add the yolks, sugar, butter, powdered almonds and flour.
– Beat the egg whites till stiff.
– Mix the egg whites with the chocolate preparation.
– Pour the preparation right into a greased flannel pan.
– Prepare dinner the soufflé in a delicate oven for 20 minutes.
– Serve the chocolate soufflé instantly, surrounded by creme anglaise
Preparation of the crème anglaise
– Warmth the milk.
– Open the vanilla bean within the center and add to the milk.
– Beat the egg yolks with the sugar.
– Add the recent milk and convey to a really light warmth, stirring continuously with a picket spoon, till the cream types a cream on the spoon.
– Switch the crème anglaise to a bowl and maintain within the fridge till prepared to make use of.
