Iced Chocolate Souffle

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Iced Chocolate Souffle
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Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation
ready in 16 h.
Ready in

Ingredients

for
4
For the spiced oranges
130 grams
250 milliliters
500 milliliters
100 milliliters
4
1
1
1
2 teaspoons
2 teaspoons
grated Lemon peel
2 centiliters
2 centiliters
4
seedless Oranges
For the souffle
2
50 grams
4 centiliters
1 sheet
clear Gelatin
35 grams
5 grams
2
110 grams
stiffly beaten Whipping cream

Preparation steps

1.

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.

2.

Peel oranges with a sharp knife, place in a bowl and pour the syrup over oranges. Refrigerate overnight.

3.

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.

4.

Spoon mixture into chilled molds and freeze several hours.

5.

Serve the iced chocolate soufflé alongside spiced oranges.