Method

For the dish
Spread the coulis on plates, place the chocolate soufflé on top, add a scoop of ice cream and some raspberries and sprinkle with powdered sugar.

For the raspberry coulis

Combine all the ingredients in a food processor and chop.

For the chocolate soufflé

Place the eggs, egg yolks and sugar in the bowl of a mixer and beat until light and fluffy.

Place the chocolate and the Cow Milk Butter OLYMPOS in a glass bowl and melt in a bain-marie, stirring occasionally with a spatula.

Remove the bowl from the bain-marie, wipe off any moisture that has collected on the outside of the bowl and leave the chocolate mixture to cool slightly. Gradually add the chocolate mixture to the egg mixture and pour it into the bowl of the mixer from the inside while it continues to beat.

Once the two mixtures are combined, stop the mixer, remove the bowl, add the sifted flour and mix gently with a hand mixer until fully combined with the rest of the mixture.

Brush the soufflé molds with a thin layer of butter and sprinkle a thin layer of sugar on top.

Pour the soufflé mixture about halfway into the prepared molds, place an “ice cube” of white chocolate ganache in the center and cover with more soufflé mixture, leaving a 0.5 cm gap at the top of each mold.

Bake the soufflés in a preheated oven at 200°C for about 14 minutes.

Allow the soufflés to cool for 1-2 minutes and remove from the mold.

For the white chocolate ganache

Pour the OLYMPOS cream with 35% fat into a small saucepan and heat over a medium heat until just before boiling point. Remove the saucepan from the heat, add the white chocolate and beat with a hand blender until the ingredients are homogenized. Divide the mixture, about 20 g per piece, into ice cube trays and place in the freezer for 2 hours.