Chocolate ice cream-souffle with kumquats

Ingredients for Chocolate ice cream-souffle with kumquats

Instructions for Chocolate ice cream-souffle with kumquats

To prepare the Chocolate ice cream-souffle with kumquats recipe, please follow these instructions:

Rinse the small citrus fruit thoroughly and dry them well. Cut them in half. Bring water and sugar to a boil and let it boil vigorously without lids in 4 minutes. They came half the kumquats in and let them boil gently in the 3-4 minutes. Turn off and let them cool in the syrup. Set a piece of smørrebrød paper around the 6 individual bowls so that it extends approximately 2 cm above the edge of the basin. Keep paper lay with a rubber band. Melt chocolate over hot water bath. Take it off and stir until it has cooled. Tube cognac in. Whisk cream to lightly whipped cream and stir the sugar gently in the foam. Turn the cream skimmed in the chocolate. Beat the egg whites until stiff and turn them in. Advantage iscremen in bowls-make sure they are filled up to the edge of the paper. Freeze them immediately for at least 5 hours. By server no account shall be taken of, and sifted cocoa paper over so the surface look baked out. Garnish with chocolate and garner with kumquats.