Chocolate Soufflé with Raspberry Sorbet
2 tablespoons of milk
4 scoops of raspberry sorbet
Place the chocolate with a little water into a small saucepan close to the heat or over a bain-marie. Stir continuously, until the chocolate has melted. Sieve the flour into a bowl, add the cold milk until it becomes like a smooth dripping batter, add the melted chocolate, sugar and the egg yolks. Fold in, delicately, the beaten stiff egg whites.
Pour the mixture into a greased mould and cook it in a moderately heated oven. Divide the cream into dessert bowls and place a scoop of raspberry sorbet on top of a biscuit, on top of the soufflé, to prevent the heat from the soufflé getting directly to the sorbet.