Additional kitchen equipment
4 egg whites
3 egg yolks
100g caster sugar
120g dark chocolate
For the vanilla ice cream
7.5dl semi-skimmed milk
10 egg yolks
250g caster sugar
1.5 vanilla pod
Additional kitchen equipment
ice cream maker
food processor with whisk
4 ramekin dishes
Start by making the vanilla ice cream (best done the day before).
Halve the vanilla pods lengthways and scrape out the seeds. Pour milk and cream in a saucepan, add the vanilla seeds and the emptied vanilla pods and bring to the boil. Add the egg yolks to the food processor bowl and whisk these, together with the caster sugar, until they turn into a smooth pale paste. This mixture is called a ruban in kitchen terminology.
Now stir the boiling milk-cream-vanilla-mixture into the ruban and return it to the saucepan. This is the base for your ice cream. Return the pan to a low heat to thicken the mixture. Keep stirring with a spatula or a wooden spoon so the egg yolk starts to bind. The mixture has to reach 90C but don’t let it come to the boil! You’ll see the mixture start to thicken. Once it is up at 90C (use your thermometer to check) remove the pan from the heat, but keep stirring.
In case you don’t have a kitchen thermometer you can use the following nifty trick: if you can run a line with your finger on the spatula or the wooden spoon and the liquid does not flow back to cover the line, the mixture has thickened sufficiently.
Place the saucepan in a bowl or sink filled with cold water and continue to stir, allowing the mixture to cool without a skin being formed on top. Leave the saucepan in the fridge overnight. This results in a nice, even taste of vanilla in the whole mixture. Pour it in the ice cream maker to churn until frozen.
To make the soufflé add the chocolate to a stainless steel mixing bowl and melt the chocolate in a bain-marie. Add the 3 egg yolks to a second mixing bowl and the 4 egg whites into a food processor bowl. Sprinkle in the 60g of sugar with the egg yolks and whisk until they turn into a smooth pale paste (ruban). Whisk the egg whites until stiff peaks have formed using the food processor and the whisk. Slowly add 20g sugar while continuing to whisk.
Grease the ramekin dishes with butter using a kitchen brush. It is important to apply the butter in an upward movement, from the bottom to the top of the ramekins. Sprinkle the remainder of the sugar in the ramekin dishes and twirl around so the inside is coated in a thin layer of sugar.
Drizzle 120g melted chocolate on the ruban and combine well. Continue by folding in the whisked egg whites into the rest of the ingredients and pour this mixture into the ramekin dishes up to ¾ height. Bake the ramekins in a preheated oven at 180C for 15 minutes. A good chocolate soufflé has to be a bit runny in the middle. Serve with a scoop of vanilla ice cream.