White chocolate – mustard soufflé
The combination white chocolate / grainy mustard sounds bizarre, but the resulting taste experience is convincing!
Ingredients
- 50 g white chocolate, broken into pieces
- 4 tbsp grainy mustard
- 1 tbsp brown rum
- generous knob of soft butter
- 50 g caster sugar
- 2 egg yolks
- 3 egg whites, whipped
- 50 g ground almonds
- pinch of salt
Method
- Grease four small ramekins (or cups) with butter, sprinkle with sugar, set aside. Preheat oven to 200 °C.
- Over a warm water bath (about 35 to 40 °C), melt the white chocolate in a small bowl. Add mustard and rum, mix well.
- In a bowl, whisk the egg yolks and half of the sugar until pale and fluffy. Add white chocolate / mustard mixture and ground almonds, mix well. Fold in whipped egg whites. Transfer to prepared ramekins, immediately place in preheated oven. Bake for 10 to 12 minutes until well risen and golden-brown. Serve immediately for the most delicate texture. The soufflés also taste good lukewarm or cold, but are a little more compact after cooling.