fbpx Soufflé with chartreuse recipe

Soufflé with chartreuse recipe

Fondant et coulis de poivron
Preparation time
15 min
Cooking time
20 min


250g sugar
4 eggs
400g 64%-cocoa chocolate
250g butter
250g raspberry pulp
1 red pepper


1- Fondant: bain-marie the butter and chocolate at 45°C. Beat the sugar and eggs. Mix them all together. Cook in a sponge-cake tin for about 25 mn at 180°C.
2- Coulis: roast then peel the pepper, then blend it with the raspberry pulp. Add sugar to taste.
Serve the fondant slightly warm with the coulis.

Wine suggestion

Share this recipe