Elder Plum Soufflé

For the elder plum soufflé, mix the crumbs with the rum and the elder plum puree.

Soften the chocolate in the steamer at 100°C for about 2 minutes.

Beat the egg whites and salt until firm.

Add the vanilla sugar and continue beating, stir in the cornflour.

Beat the butter and sugar until creamy, gradually add the egg yolks, softened chocolate, cinnamon and lemon zest.

Add the elderberry and plum mixture to the egg mixture.

Then gently fold in the nuts and semolina alternately with the beaten egg white.

Line a terrine mold with plastic wrap, pour in the mixture and place in the cooking space.

Cook the elder plum soufflés at 95 °C universal cooking temperature for 25 minutes.

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