Walnut Soufflé

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

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 400 °F or in a water bath for approx. 40 minutes.

The whipped egg whites can also be produced quickly and easily with a 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 Whipper. Screw on 1 Cream Charger and shake vigorously.

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

Leave a Reply

Your email address will not be published. Required fields are marked *