Nativo 70% Chocolate Iced Soufflé | Magnum Strawberries | Dehydrated Nyons Olives
For 4 people
250 g Nativo chocolate
125 g milk
10 g butter
125 g brown sugar
200 g heavy cream
100 g strawberries, cut into quarters
A few mint leaves
50 g dehydrated olives (chopped, dried overnight in the oven at 60°C)
Method
Melt the chocolate using a bain-marie (double boiler).
Whisk half of the sugar with the egg yolks until pale.
Heat the milk, then pour it over the yolks, mix well, and cook over low heat until thickened.
Add the chocolate and mix until the preparation has cooled down.
Whip the cream into Chantilly cream, then gently fold it into the chocolate mixture.
Assembly
Brush the inside of 4 small rings with melted butter and place strips of parchment paper inside, letting them extend 1 cm above the rings.
Fill the rings and place them in the freezer overnight.
Remove 10 minutes before serving, unmold, and remove the paper.
Plating
Place the soufflé in the center of the plate.
Arrange the strawberries around it with a few mint leaves.
Finish with the chopped dehydrated olives on top.
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