Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon
©Günter Freund | Wildbild

Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon

Dessert
Chocolate

Christian Schuster's creation for a romantic dinner: chocolate soufflé with quince cinnamon chutney.

Christian Schuster

For chocolate soufflè:

Ingredients
100 dark chocolate
100 butter
50 plain flour
100 sugar
3 whole eggs
  • Beat the eggs with the sugar until fully blended and fluffy.
  • Gently melt the chocolate in a bowl over a pan of simmering water. When melted, add the butter, the heat should be sufficient to melt the butter. When fully melted and slightly cooled, stir into the egg mixture.
  • Then fold in the flour with a large spoon to ensure there is enough air in the mix. Do not over mix.
  • Butter the inside of your dish/ramekin and fill it with the mixture until it is level with the top of the dish.
  • Use your thumb to run around the top of the ramekin/dish to clean the edge. This will ensure nothing sticks to the sides when rising.
  • Then bake the mixture in the oven at 180°C for 10 to 12 minutes. 

For quince cinnamon chutney:

Ingredients
1 kg quinces
250 sugar
200 white wine
1 teaspoon(s) cornflour
1/2 teaspoon(s) ground cinnamon
20 ml white Port wine
  • Peel and core the quinces and cut into small cubes. Caramelise the sugar in a pot and deglaze with white wine.
  • Add the quinces, season with cinnamon and port wine.
  • Simmer for five minutes and then thicken with cornflour.
  • Fill excess chutney into jam jars, goes well with various desserts as well as blue cheese. 

For sabayon:

Ingredients
3 whole eggs
100 white wine
25 Calvados brandy
100 sugar

Mix all ingredients and beat in a bowls suspended over simmering water until dissolved and frothy. Serve with the soufflé and chutney.

Christian Schuster
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