Chestnut Soufflé

Preparation

1. Mix the mascarpone, cream, QimiQ Classic, orange juice, orange peel, butter, salt and starch together well and heat to 90 °C. Allow to cool.
2. Add the egg yolks, chestnut puree, rum, vanilla sugar and cocoa powder to the cooled mixture and mix well.
3. Whisk the egg whites with the sugar until stiff and fold into the mixture.
4. Grease the soufflé moulds with butter and sprinkle with the icing sugar. Pour in the mixture and bake in a water bath at 140 °C for approx. 25-30 minutes.