Caramel and Chocolate iced Soufflé

Heat the cold cream, butter, salt and vanilla. Bring to the boil and set to one side. Move on to slowly caramelising the sugar bit-by-bit. As it browns, add the second part of sugar. When the caramel has formed, quickly pour the cream mix over the top in two steps. Wait for it to boil and then remove from the heat. Leave to cool or place into the chiller covered with cling film. Using a pastry bag, fill the white chocolate spheres with the cooled caramel. Place in the chiller and then insert it into the centre of the soufflé.

Cook the sugar, glucose and water together at a temperature of 118°C. Once the sugar has reached a temperature of 105/107°C, begin to construct the meringue. Pour the dextrose into the stand mixer together with the egg whites and cooked sugar. Allow to build (foam) until cooled, The meringue is ready when it forms a frothy peak. Use it straight away or cover with cling film and store in the fridge.

Heat to 45°C a mixture of sugar and yolks. Place into the stand mixer and combine. Heat the liquid cream with the Arriba Nacional Cocoa mass. Combine the two mixtures and mix. Once emulsified well, add a part of the meringue, then once this has also been emulsified well, add the rest of the meringue, and slowly proceed to emulsify, making sure that it remains full of air. Finish off by adding the semi-whipped cream bit-by-bit. Be careful not to use the whisk, but to use the spatula to amalgamate as well as possible.

Beat the egg whites with the sugar. Beat the yolks and amalgamate, and finally the sieved cocoa. Spread out on a tray and bake in the oven at a temperature of 160°C for 12 minutes. When ready, cut into disks of the size and shape required.