Chocolate Lava Soufflé with Vanilla Ice Cream

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Credit: Laurent Fau

“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.”

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Ingredients (6 pieces)

Molds

  • 100 g de beurre
  • 100 g de sucre semoule

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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