Whisky Liqueur Soufflé

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separating eggs. Soak gelatine in cold water. Beat the egg yolks, sugar and vanillin sugar until thick and frothy. Squeeze the gelatine and dissolve in a small pot over a mild heat. Stir whisky liqueur into the gelatine. Mix with the egg yolk mixture and chill. Whip the egg whites and whipped cream separately until stiff. As soon as the cream begins to thicken, fold in the whipped cream and beaten egg whites. Rinse soufflé tins with cold water. Place parchment strips on the inside edge of the moulds. The strip should be about 2 cm higher than the edge of the dish. Pour cream into the moulds and chill for 1 hour. Melt the chocolate coating in a cup or bowl in a bain-marie and put it in a small freezer bag. Remove parchment paper from the cream with a knife. Cut off a small corner of the freezer bag and spray a thin chocolate lattice onto the cream. Sprinkle with cocoa and chill until serving

2. 2

   Plate: Rörstrand

3. 3

   Cutlery: Boda Nova