Chocolate soufflé with grilled pineapple - Bresc BV
Chocolate soufflé paired with grilled pineapple using Bresc purees— indulge in a delightful dessert fusion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.nl.
Cooking tools:
- Vacuum sealer
- Sous vide circulator
- Ice cream maker
- Grill
- Ramekin
- Fine-mesh sieve
- Whisk
- Oven
- Stove
- Mixing bowl
- Saucepan
- Chef's knife
- Cutting board
- Spoon
- Plate
Ingredients
- 85 g plain chocolate, broken into pieces
- 1 egg
- 55 g brown sugar
- 55 g butter (at room temperature)
- 5 cl water
- 1 egg white
- 5 cl Jack Daniels
- 10 g Bresc Red chilli puree
- ¼ pineapple
- 10 g cane sugar
- 20 g brown rum
- 20 g Malibu
- 3 g Bresc Ginger puree
- 3 g Bresc Lemongrass puree
- ¾ l cream
- ¼ l full-fat milk
- 250 g sugar
- 125 g egg yolk
- 5 tonka beans
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