An individual chestnut flour and vanilla soufflé, served warm, with a creamy white miso center and a hint of Sichuan peppercorn to awaken the sweetness.
Ingredients
- 120 g chestnut flour
- 2 pieces vanilla bean
- 4 pieces whole eggs
- 80 g brown sugar
- 60 g unsalted butter
- 200 ml whole milk
- 40 g white miso
- 100 g thick crème fraîche
- 2 pinches Sichuan peppercorn
- 20 g powdered sugar
Method
- Preheat the oven to 200 °C. Butter and sugar four individual ramekins.
- Split the vanilla beans in half, scrape out the seeds, and infuse them in the hot milk off the heat for 10 minutes. Remove the pods.
- Separate the egg whites from the yolks. Whisk the yolks with the brown sugar until pale, then fold in the sifted chestnut flour.
- Pour the warm vanilla milk in a thin stream over the yolk-flour mixture, whisking constantly to prevent lumps.
- Whip the egg whites to stiff peaks with a pinch of salt. Gently fold one-third of the whites into the mixture to lighten it, then fold in the rest.
- Divide the batter among the ramekins, filling them three-quarters full. Bake until the soufflés are well puffed and golden, without opening the door during cooking.
- During baking, prepare the miso cream according to the prepared component instructions.
- Straight out of the oven, dust lightly with powdered sugar and ground Sichuan peppercorn. Hollow out a small well in the center of each soufflé and drop in a spoonful of cold miso cream. Serve immediately.
Nutrition
Per serving
- Energy
- 519.5 kcal
- Protein
- 11.99 g
- Carbohydrate
- 53.24 g
- Fat
- 28.22 g
- Fibre
- 5.34 g
- Calcium
- 116.72 mg
- Iron
- 0.73 mg
- Magnesium
- 37.73 mg