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Souffle of White Chocolate, Vanilla Bean and Truffle Oil
Serves 4
100ml fresh milk
25g caster sugar
20g flour
3 large egg yolks
15g soft butter
1 stick vanilla bean
20ml white truffle oil
60g white chocolate
Beat together:
4 egg whites
40g caster sugar
Method:
Preheat oven to 230°C and brush four ramekin dishes with melted butter. Sprinkle inside of ramekins with finely grated chocolate. Heat milk in saucepan with vanilla bean and 25g caster sugar. Pour into hot chocolate and stir until chocolate melts. Heat butter in medium saucepan and stir in flour until golden and crumbly. Whisk in hot chocolate milk until smooth and thick. Beat in egg yolks. Allow to cool 5 mins. Meanwhile beat egg whites to form soft peaks and whisk in caster sugar. Fold into roux mixture and fill ramekin dishes right to the top, levelling with palette knife. Bake five minutes and reduce oven to 180°C. Bake another 10-12 mins. Remove, dust with icing sugar and serve immediately with white truffle ice cream.
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