Cappuccino Parfait with Soufflé Chocolate and Amarena Cherries

For the cappuccino parfait with soufflé chocolate, beat the eggs and sugar over steam and whisk in a food processor until cold. During this time, while the eggs are beating cold, reduce the coffee by half. Fold the coffee into the egg mixture and fold in the half-whipped cream, pour into prepared espresso cups. Then freeze in the freezer for at least 3 hours.

Place the chocolates in a snow kettle and heat over steam. Once liquid, stir in the butter. Remove from the heat and stir in the egg yolks. Beat the egg whites with the sugar until stiff and fold into the chocolate mixture. Grease and sugar small ramekins with softened butter.

Fill 2/3 of the way up with the souffle mixture. Poach in the oven at 200°C in a bain-marie for about 10 minutes. For the Amarena cherries, boil down the red wine with honey, vanilla sugar, granulated sugar by half. Mix the vanilla pudding powder with 3 tablespoons of water and stir into the red wine broth. Remove from heat, add the fruit and let it infuse and flavor with cherry brandy.

Preparation Tip:

The mocha should be really intense, because the more intense will then be the taste of the parfait. The chocolate soufflé mass can also be frozen in the filled state and taken directly from the freezer and baked.

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