RECEPE FOR 4 PEOPLE
TO BE ENJOYED WITH AN AOC OR IGP SPARKLING OR SWEET WHITE WINE FROM SOUTHWEST FRANCE
Pairing: AOC sparkling or sweet white wine from Gaillac, sweet or syrupy Pacherenc du Vic-Bilh, or an IGP sweet white wine from Côtes-de-Gascogne or Comté Tolosan
8 to 10°C (46 to 50°F)
- 20 cl (6.76 oz) half-and half skimmed milk
- 10 g (0.35 oz) corn starch
- 120 g (4.23 oz) dark chocolate
- 2 egg yolks
- 135 g (4.76 oz) egg whites
- 50 g (1.76 oz) powdered sugar
- 10 g (.035 oz) soft butter
- 20 g (0.71 oz) powdered sugar
Preheat the oven to 240 °C (464°F). Boil 4/5ths of the milk. Use the remaining quantity to dilute the cornstarch. When the milk is hot, pour in the cornstarch, bring to the boil and cook for 30 seconds. Melt the chocolate in a double boiler. Mix the egg yolks with the warm thickened milk, then pour in the melted chocolate and whisk to blend in well.
Butter the moulds twice in the direction of the height, then sweeten them. Whisk the egg whites until thickened and then add the sugar. Continue to whisk for 2 minutes. Add 1/3 of the egg whites to the chocolate mixture and mix. Then add the mixture to the remaining egg whites, mixing very gently. Then pour into the moulds and bake for 8 minutes.
Serve the soufflé with a scoop of yoghurt or coconut ice cream!