Maronisoufflé

For the Maronisoufflé, first preheat the oven to 180 degrees. Butter the ramekins (capacity 100 ml) and sprinkle with granulated sugar. Fill a roasting pan or deep baking tray 3 cm high with hot water and place in the oven.

Beat egg whites with granulated sugar until creamy. Cream butter, stir in chocolate, add yolks gradually. Stir the chestnut rice into the egg whites. Fold in egg whites, almonds and breadcrumbs.

Pour the mixture into the ramekins (a good 2 tablespoons). Bake in a bain-marie for about 30 minutes and turn out of the ramekins while still hot.

To prepare in a steamer, cover the filled ramekins with heat-resistant foil and cook for 30 minutes on the “90 degree steam cooking” setting.

Serve Maronisoufflé with whipped cream, chocolate sauce and egg liqueur or with cranberry compote.

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