India x France
Dark chocolate and long pepper soufflé
Pippali was spicing desserts before chillies ever reached India. This soufflé is just catching up.
35 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original345kcalsame
8 gproteinsame
3 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 190°C with a tray inside. Butter 4 ramekins with upward strokes and coat with 10 g sugar.
- 2Toast the long pepper in a dry pan on low heat for 1 minute and grind fine.
- 3Melt the chocolate, butter and milk in a bowl over a pan of simmering water. Off the heat, stir in the yolks and long pepper.
- 4Whisk the whites to soft peaks, then add the remaining sugar gradually and whisk to firm, glossy peaks.
- 5Stir a third of the whites into the chocolate briskly, then fold in the rest gently.
- 6Fill the ramekins to the top, level, run your thumb around the rim and bake on the hot tray in the oven at 190°C for 10 to 12 minutes.
Serve it like this
Rush the ramekin to a plate lined with a folded napkin, dust the top with cocoa and a whisper of long pepper, and serve with a spoon pushed into the centre.