Frozen chocolate soufflé
Preparation time: approx. 40 minutes
Freezing time: approx. 4 hours For 4 ramekins of approx. 100 ml each
- Prepare ramekins (see Tip 1).
- Bring milk to boil, add orange zest, allow to cool slightly.
- Whisk egg yolks and icing sugar with hand mixer until the mixture is paler. Add milk while stirring continuously. Return to the pan and bring to the boil over medium heat, stirring continuously. As soon as the mixture thickens, remove the pan from the hob, add chocolate and continue stirring for approx. 2 minutes. Pour cream through a sieve into a bowl, allow to cool.
- Whip cream until stiff, fold into chocolate mixture (see Tip 2). Pour mixture into prepared ramekins, cover and freeze for approx. 4 hours.
Remove paper collar from the ramekins, garnish with chocolate shavings.
Tip 1: Fold a double strip of baking parchment that is wide enough to reach approx. 3 cm over the top of the ramekins. The strip should be long enough to wrap completely around the outside of the ramekin. Secure the strip with a rubber band at the bottom and a paper clip at the top.
Tip 2: Fold the whipped cream carefully into the