ICED SOUFFLE WITH WHITE CHOCOLATE

Iced soufflé with white chocolate on a bed of passion fruit and raspberry heart.


INGREDIENTS

• 2 passion fruit
• 2 tablespoons syrup with passion fruit
• 1 sheet of gelatin
• 80g white chocolate
• 1 egg white
• 5 ml of cream
• 2 tablespoons sugar
• 1 small handful of raspberries
• 1 white Mikado
• mint leaves for garnish

HOW TO MAKE

• Make soak the gelatin in cold water.
• Cut the passion fruit in half. 
• Retrieve the flesh of a fruit and the second half. Let syrup cool passion fruit.  
• Do drained gelatine and blend it. Mix the fruit pulp. 
• Pour into the bottom of a Verine.  
• Place in the refrigerator to take the direction.
• Meanwhile, melt the white chocolate. Let it cool.
• Whisk the egg white until stiff. 
• Add, continuing to beat the sugar gradually to the egg for bright and firm.
• Beat the cream very cold whipped cream.
• Gently mix the white chocolate, egg whites and cream.
• Fill the glass three-quarters full. 
• Push the raspberries in the center, to the top, as if to a fireplace. 
• Add the remaining cream with white chocolate and raspberries if necessary.  
• We should not see raspberries at the end.  
• Place in the freezer to firm it all.
• When serving garnish with the remaining passion fruit, mint leaves and a handful of raspberries on a quilted white Mikado.