Maroni Soufflé

Ingredients

• 40 g Butter
• 3 eggs
• 1 pinch salt
• 1 packet vanilla sugar
• 2 tsp grated orange zest
• 20 g whole milk chocolate
• 80 g chestnut puree (ready-made)
• 2 tbsp ground almonds
• 2 tbsp breadcrumbs
• 4 tbsp sugar
• 6 soufflé molds
• 6 physalis
• butter (for the molds)
• grapes (or berries as desired)
• 100 g chestnut puree (ready-made)
• sugar (for the molds)
• powdered sugar
• 250 ml milk
• 250 ml Whipping Cream
• 1 Vanilla bean
• 5 egg yolks
• 100 g sugar

Instructions

1. 1.

   Separate the eggs. Melt chocolate in a double boiler. Whisk butter, egg yolk, salt, vanilla sugar and orange zest until frothy; fold in the chocolate and then add chestnut puree, almonds and breadcrumbs. Beat egg whites with sugar until stiff peaks form and gently fold into the yolk mixture. Butter the soufflé molds and dust them with sugar. Fill the molds with batter and place them in a suitably sized baking dish. Fill the dish with hot water up to halfway the height of the molds and bake in a preheated oven at 180°C for about 30 minutes.

2. 2.

   For the vanilla sauce, whisk milk and cream with the vanilla bean and scraped seeds and bring to a boil.

3. 3.

   Beat egg yolks with sugar until creamy. Stir the hot cream-milk mixture into the yolk cream; pour everything back into the saucepan and whisk over low heat until thickened into a sauce—do not let it boil!

4. 4.

   To serve, collapse the soufflés onto dessert plates and top with vanilla sauce and fruit. Optionally decorate with chestnut puree sprayed from a pastry bag using a round tip and dust with powdered sugar.