Mars bar chocolate soufflé with raspberry coulis and crème fraiche
Daniel Bristow, Kawakawa, 47 years old
MasterChef New Zealand Recipe: Mars bar chocolate soufflé with raspberry coulis and crème fraiche
100grms chocolate 70%
2 53grm mars bars
1 tsp instant coffee
1 Tbs warm water
190mls whole fat Anchor milk
2 Tbs corn flour
3 egg yolks
4 egg whites
Salt
2 Tbs caster sugar
Icing sugar, to dust
Raspberry coulis
500grms raspberries
1 lemon, juiced
3 Tbs icing sugar
1 Pre heat the oven to 190 C.
2 Place the mars bars in the freezer for 20-25 minutes.
3 Bring a saucepan of water to the boil, reduce to a simmer, place
chocolate in a bowl and place the bowl over the water. Carefully
melt.
4 Dissolve the coffee in the water, add to the chocolate, mix well.
Set aside.
5 Place half the Anchor milk in a saucepan, add the cornflour and
mix well until smooth, add the remaining milk, place over a medium
heat and stirring continuously cook until thickens.
6 Add the chocolate and egg yolks, mix well.
7 Place the egg whites and a pinch of salt in a bowl and using a
hand beater, whisk to soft peaks, add the sugar and continue to
beat to stiff peaks. Place 1/3 of the whites into the chocolate
mixture and combine well, then carefully fold in the remaining
whites.
8 Cut one mars bar into 3 even pieces and the other into 4
pieces.
9 Grease 4 ramekins with butter and dust with cocoa powder. Pour
the mixture into ramekins 1/3 full, place a mars bar then cover
with more mixture. Bake for 25 minutes.
10 For the coulis, place raspberries, lemon juice and sugar in a
blender and blend, adjust taste with lemon juice or sugar. Strain
through a sieve.
11 Dust soufflés with icing sugar and serve immediately with
coulis.
Please note - This recipe is untested in the MasterChef kitchen.
