Warm Bitter Chocolate Souffle with Fresh Berries and Milk Chocolate Glaze
- serves 8
Recipe Courtesy Thomas Haas, Executive Pastry Chef, Sen5es, Vancouver.
5 thin slices ginger
Zest and juice of 1 lemon
Zest of 1 lime
12 oz assorted fresh berries (341 grams)
½ cup sugar (125 ml)
1 vanilla beanMilk Chocolate Glaze
8 oz milk chocolate (227 grams)Warm Bittersweet Chocolate Sou
8 oz bittersweet chocolate (227 grams)
1 ¼ cup unsalted butter, melted (310 ml)
7 egg yolks
1 Tbsp all purpose flour (15 ml)
7 egg whites
½ cup sugar (125 ml)
1. Cut vanilla bean in half and remove seeds. Combine vanilla with sugar, sliced ginger, lemon and lime zest and work well with hands. Slice berries in half. Combine raspberries, strawberries and blueberries with sugar mixture. Cover and allow mixture to sit for at least 12 hours. Taste mixture and balance sweetness and tartness with lemon juice or sugar, if necessary.Milk Chocolate Glaze
1. Melt milk chocolate slowly over a double boiler - do not allow chocolate to exceed 31 degrees Celsius. Spread the melted chocolate over parchment paper creating a very thin layer. Use a circular cookie cutter the same size as the ramekin to cut out discs of chocolate.Warm Bittersweet Chocolate Sou
1. Butter and sugar eight 6-ounce ramekins.
2. Preheat oven to 375 degrees F.
3. Melt the bittersweet chocolate over a double boiler. Whisk in the melted butter. Combine yolks and flour and whisk until a pale yellow colour. Add the yolk mixture to the chocolate and stir well.
4. Meanwhile, whisk the egg whites until you get some volume, then add sugar gradually and whip egg whites to a medium stiff meringue. Immediately fold the warm chocolate mixture into the meringue. Once incorporated, pipe the soufflé batter into the prepared ramekins. Fill the ramekins completely. Bake at 375 degrees for 8 to 10 minutes.
5. When the soufflé is baked (and still warm), flip it out of the ramekin, upside down. Place a thin round disk of milk chocolate on top and allow it to melt. Serve with fresh berry mixture.