Chocolate Ginger Chili Souffle on Orange Sauce

Prepare containers for steaming the souffles:

For small ramekins or jars, mix liquid butter with cane sugar, brush containers with it and fill with the souffle mixture or line a terrine mold with plastic wrap and pour mixture onto the wrap.

For the chocolate-ginger-chili souffle, cream butter and powdered sugar until fluffy, add yolks gradually.

Stir in chocolate, orange zest, chili, ginger and rum, add almonds and flour. Beat egg whites until stiff and add to mixture.

Pour mixture into prepared containers and cook.

Fill molds max. with 2/3 -> mass rises!

Steam cooking 90°C 25-30 minutes if using a terrine mold 12-15 minutes if using jars or ramekins

Quantity yields approx. 30 jars when filled with a heaped tablespoon!

For the orange sauce, heat orange juice in a saucepan, add sugar and stir in smooth cornflour.

Orange and apple mint for decoration or garnish. Cut orange into slices -> cut slice in half and twist into a small spiral or fillet orange wedges -> remove orange peel incl. white part generously with a good cutting knife (first stem and flower base). Then cut out orange wedges along the separating skin.

Preparation Tip:

Apple mint leaves for garnish.

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