Chocolate soufflé with vanilla ice-cream

Chocolate soufflé with vanilla ice-cream

FOR 8 150 GR. SOUFFLES 60 minutes
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INGREDIENTS

For the soufflés

  • 6 eggs
  • 6 egg yolks
  • 150 gr. sugar
  • 45 gr. flour
  • 335 gr. butter
  • 335 gr. 70% dark chocolate

For the vanilla ice-cream

  • 1 egg
  • 300 gr. milk
  • 200 gr. cream
  • 90 gr. egg yolks
  • 90 gr. sugar
  • 2 vanilla pods

DIRECTIONS

For the soufflés

Place eggs, egg yolks and sugar in the food processor mixing bowl and beat until fluffy. Melt butter and chocolate in a bain-marie and, once slightly cooled, add to egg mixture stirring well. Finally, add sieved flour and combine well. Place 150 gr. of the mixture in ramekins or τσέρκι lined with parchment paper. Bake at 190°C for a few minutes until it rises but its interior remains fluid.

For the vanilla ice-cream

In a pot, heat the milk, cream, vanilla and half the sugar until just before boiling point. In a bowl, mix the egg yolks and remaining sugar and slowly add the cream mixture. Return mixture to pot and cook over low heat stirring with a spatula until it reaches 82°C. Remove from the heat and strain through a fine sieve. Allow to cool and place in an ice-cream maker. Continue according to the manufacturer’s instructions.

For the soufflés

  • 6 eggs
  • 6 egg yolks
  • 150 gr. sugar
  • 45 gr. flour
  • 335 gr. butter
  • 335 gr. 70% dark chocolate

For the vanilla ice-cream

  • 1 egg
  • 300 gr. milk
  • 200 gr. cream
  • 90 gr. egg yolks
  • 90 gr. sugar
  • 2 vanilla pods

For the soufflés

Place eggs, egg yolks and sugar in the food processor mixing bowl and beat until fluffy. Melt butter and chocolate in a bain-marie and, once slightly cooled, add to egg mixture stirring well. Finally, add sieved flour and combine well. Place 150 gr. of the mixture in ramekins or τσέρκι lined with parchment paper. Bake at 190°C for a few minutes until it rises but its interior remains fluid.

For the vanilla ice-cream

In a pot, heat the milk, cream, vanilla and half the sugar until just before boiling point. In a bowl, mix the egg yolks and remaining sugar and slowly add the cream mixture. Return mixture to pot and cook over low heat stirring with a spatula until it reaches 82°C. Remove from the heat and strain through a fine sieve. Allow to cool and place in an ice-cream maker. Continue according to the manufacturer’s instructions.

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@Yiannis Lucacos

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