“A new take on a classic, designed for a truly gourmet experience: nice and crisp on the outside with a runny, warm center. In this way, the soufflé is great from the first to the very last mouthful. I serve it with a Madagascar vanilla ice cream—my favorite—giving it a little roundness and balancing the intensity of the chocolate.”
For the Vanilla Ice Cream
- 17 2/3 ounces (500 g) whole milk
- 2 2/3 ounces (75 g) heavy cream
- 2 Bourbon vanilla beans
- 4 1/2 ounces (125 g) superfine sugar
- 1 1/2 ounces (40 g) custard powder
- 1 1/4 ounces (35 g) dextrose
- 1/10 ounce (3 g) stab 2 000 ice cream stabilizer
- 4 egg yolks (80 g)
Molds
- 100 g de beurre
- 100 g de sucre semoule
Soufflé
- 7 1/2 ounces (210 g) dark chocolate ( Valrhona® Caribbean 66%)
- 7 ounces (200 g) whole milk
- 2 egg yolks (40 g)
- 1/3 ounce (10 g) cornstarch
- 6 egg whites (180 g)
- 2 1/8 ounces (60 g) superfine sugar
Instructions
Step 1: For the Vanilla Ice Cream
Combine the milk and cream in a saucepan and bring to a boil. Add the split and scraped vanilla beans and let infuse for 2 hours. Strain through a conical strainer.
Heat the infused milk to 105°F (40°C). Mix 2 1/3 ounces (65 g) of superfine sugar with the custard powder, dextrose, and Stab 2000 ice cream stabilizer. Sprinkle this mixture into the heated milk and bring everything to a boil.
This recipe was originally published in "My Best Claire Heitzler" (Éditions Alain Ducasse). See all credits
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