Summary

Ingredients

• 100 g chocolate couverture, dark
• 5 egg (s)
• 80 g butter
• 80 g suar, finer
• 1 tablespoon vanilla sugar
• 80 g nuts, round
• 80 g breadcrumbs, fine
• Butter for the molds
• Sugar, for the molds
• 2 kiwi (s)
• 1 packet Physalis
• 1 persimmon
• 2 cl peach liqueur
• 2 tablespoon syrup, (orange syrup)
• 1 pinch cinnamon
• 0.5 ½ vanilla pod (s), the pulp
• 150 g crème fraîche
• Vanilla sugar, for dusting

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Instructions

1. Melt the chocolate, separate the eggs. Beat the butter, sugar and vanilla sugar until frothy. Add egg yolks and stir in as well.
2. Fold the nuts and breadcrumbs with the cooled chocolate into the butter mixture.
3. Beat the egg whites until stiff and fold into the mixture.
4. Butter and extract the soufflé molds, pour the chocolate cream into the molds and lightly cover with cling film and cook in the steamer at 90 ° C for 30 minutes.
5. In the meantime, cut the fruit into small cubes or slices, mix with the liqueur, syrup and cinnamon.
6. Stir the pulp of half the vanilla stick into the creme fraiche.
7. Arrange a tartlet, some fruit salad and creme fraiche on a plate and sprinkle lightly with vanilla sugar.