Summary

Ingredients

• 1 tablespoon butter, room temperature
• 6 tablespoon sugar
• 225 ml milk
• 100 g dark chocolate
• 5 egg (s)
• 3 tablespoon cornstarch
• 2 tablespoon double cream
• 3 tablespoon rum
• 1 tablespoon powdered sugar
• 1 lime (s), untreated
• 200 g suar
• 1 pear (s), firm
• 1 banana (s)
• 1 small pineapple
• 1 carambola (s)
• 1 kiwi (s)
• 4 strawberries
• 500 ml milk
• 40 g powdered suar
• 0.25 ¼ vanilla pod (s)
• 20 g cornstarch
• 1 egg yolk
• 125 ml cream

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Instructions

1. Soufflée:
2. Grease 4 soufflée molds of 200 ml each with butter and sprinkle evenly with 2 tablespoons of sugar.
3. Heat the milk over medium temperature. Crumble the chocolate and add to the milk. As soon as the milk boils, pull the saucepan off the plate and let stand for 2-3 minutes until the chocolate has completely dissolved.
4. Separate the eggs. Place the egg whites in a large bowl and set aside. Put 3 egg yolks in a small bowl; use the remaining 2 for other purposes.
5. Put the starch in a large saucepan, add 3 tablespoons of sugar and slowly stir in the chocolate milk over a low heat. Beat continuously over high heat until mixture boils and thickens.
6. Take the pot off the hob. Beat in the crème double, rum and egg yolk. Wipe the sauce off the wall of the pot with a spatula. Cover to prevent skin formation and set the saucepan aside.
7. Before eating, preheat the oven to 230 ° C (fan oven 210 ° C; gas mark 5). Preheat a high-rimmed baking sheet in the oven.
8. Beat the egg whites until peaks form, then add 1 tablespoon of sugar and beat again until the egg whites are firm and shiny. Fold a large tablespoon of egg whites into the chocolate sauce, gradually adding the remaining egg whites. Pour the mixture into the soufflé molds and then place them on the baking sheet in the oven. Bake for 8-10 minutes, until the soufflées have risen well and have just curled; in the middle they should still be soft and sticky. Remove from the baking pan, place on top of the vanilla sauce and sprinkle with powdered sugar.
9. Vanilla sauce:
10. Prepare the milk with sugar and the sliced vanilla pod, bring to the boil and let stand for 10 minutes so that the aroma is distributed in the milk. Stir the cornstarch with cold milk until smooth, stir into the boiling milk, remove the vanilla pod. Remove the saucepan from the stove and stir in the well-beaten egg yolks to thicken; do not let it boil again. Let the sauce cool down, stirring occasionally. Whip the cream until stiff and pull it into the cooled sauce.
11. Candied fruit:
12. Wash the fruit and then dab it off well. Quarter and core the pear, peel the banana and cut into pieces approx. 3 cm thick, peel the pineapple and cut into 0.5 cm thick slices (4 slices are required, use the rest differently) and then halve, cut 4 beautiful slices from the star fruit , do the same with the kiwi, but please peel them first. halve the strawberries.
13. Drizzle the fruit with lime juice so that it doesn`t tarnish. Dry the fruit well and distribute it on the outside of the plate, sprinkle it thickly with sugar and then let it candy with a burner (also works in the oven under the grill).
14. Serving:
15. Spread the fruit on the edge of the plate, place a vanilla sauce mirror in the center and place the soufflée on top, dust with icing sugar and serve while warm.