Iced Chocolate Souffle
- For the spiced oranges
- 130 grams sugar
- 250 milliliters dry white wine
- 500 milliliters Orange juice
- 100 milliliters Beet juice
- 4 cloves
- 1 Star anise
- 1 Cinnamon stick
- 1 Vanilla bean
- 2 teaspoons grated Orange peel
- 2 teaspoons grated Lemon peel
- 2 centiliters Grand Marnier
- 2 centiliters Grenadine
- 4 seedless Oranges
For spiced oranges, caramelize sugar until light brown, deglaze with wine and simmer approximately 5 minutes. Add orange and beet juice, spices and citrus peel and simmer 10 minutes more. Stir in grenadine and Grand Marnier.
Peel oranges with a sharp knife, place in a bowl and pour the syrup over oranges. Refrigerate overnight.
For the souffle, soak gelatine in cold water. Melt chocolate in bain marie. Add egg yolk and 25 g sugar and stir until frothy. Drain gelatin, dissolve it in a small pot with creme de cacao over low heat. Stir into the egg yolk mixture. Add cocoa powder to the mixture and combine. Beat egg whites until stiff, add remaining sugar and fold in the whipped cream.
Spoon mixture into chilled molds and freeze several hours.
Serve the iced chocolate soufflé alongside spiced oranges.