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Chocolate Soufflè with Quince Cinnamon Chutney and Sabayon
Christian Schuster's creation for a romantic dinner: chocolate soufflé with quince cinnamon chutney.
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.
