Chocolate, mint and lime soufflés

Huile d'olive de Provence PDO
Intense flavour
Soufflés chocolat – menthe – citron vert
Photo credit: Céline de Cérou
A PDO
Preparation
10 min
A PDO
Cooking time
12 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • 100 g dark baking chocolate
  • 1 jaune egg
  • 3 blancs eggs
  • 1 petite cuillère à café cornflour
  • 100 ml whole milk
  • 30 g sugar + a little extra for the moulds
  • Zest of 1 lime + 1 lime for decoration
  • 2 branches mint
  • 1 c. à soupe olive oil + for the mussels
  • 1 pincée of salt
  • Icing sugar

Tip

Choose a Provence olive oil PDO (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or opt for an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine...

Instructions

  • Grease the moulds, then sprinkle them with caster sugar.

  • Heat the milk in a saucepan, add the mint and leave to infuse for 1 hour.

  • Cut the chocolate into pieces and melt it in a bain-marie or in the microwave for 1 minute 30 seconds, add the PDO olive oil from Provence and stir the melted chocolate until smooth.

  • Separate the egg whites from the yolks, then whisk one yolk with the cornflour (the other two yolks are not needed for this recipe).

  • Remove the mint from the milk and heat it, then add it to the egg yolk and cornflour mixture off the heat, mix well and return to a medium heat to thicken, stirring constantly with a whisk.

  • Mix the melted chocolate with this cream, then add the lime zest and a pinch of salt. The mixture should be glossy and smooth.
  • Whisk the 3 egg whites, then, as soon as they start to become slightly firm, add the sugar a little at a time and whisk until they form stiff peaks.
  • Gently fold the beaten egg whites into the mixture.
  • Fill the ramekins three-quarters full and bake in a preheated oven (180°C) for 12 to 15 minutes, until the soufflés have risen well. Dust with a little icing sugar, grate some lime zest over each ramekin and serve immediately.

Tip

Choose a Provence olive oil PDO (intense flavour) for its herbaceous aromas and hints of raw artichoke, sometimes complemented by notes of banana, hazelnut, fresh almond or tomato leaf. Or opt for an olive oil from Aix-en-Provence PDO, an olive oil from Haute-Provence PDO... or a French olive oil of the Aglandau or Bouteillan variety, Picholine...
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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