White chocolate souffles

Preparation

1. The first thing we are going to do is prepare the molds. For this we can use the molds, bowls or cups that we like the most. We will put a piece of greaseproof paper on the outside so that the entire contour is covered and that it protrudes 1 or 2 cm from the edge. Reserve.

2. Put the white chocolate in the glass and chop it during 10 seconds, speed 9. Remove and reserve.

3. Without washing the glass, place the butterfly on the blades. Add the yolks and 120 g of sugar. Beat for 8 minutes speed, 37º and speed 3 ½ to whiten. When the time is up re-program 6 minutes at 3 ½ speed but without temperature. Once finished we will have a foamy mixture.

4. Add the sweet wine and the white chocolate that we had reserved. Mix for 30 seconds at speed 2. Remove and reserve in the fridge for 30 minutes.

5. Without washing the glass, add the cream and the remaining 30 g of sugar. Mount it to speed 3 ½. It took me about 45 seconds but you will have to be careful not to cut it and make butter. Remove the whipped cream and reserve.

6. Wash and dry the glass and the butterfly very well. Put the butterfly back on the blades. Put the whites in the glass and mount them until stiff, programming 3 minutes, speed 3 ½.

7. Add the cream to the mixture that we had in the fridge. Mix it with manual rods and with gentle movements.

8. Then proceed in the same way with the egg whites. Do not over mix so that the dough has a lot of air and forms tiny bubbles that will make the cream lighter.

9. Distribute the mixture in the containers that we had reserved. Fill them until they exceed the edge but don't worry because the paper will prevent it from spilling over. Freeze for at least 3 hours.

10. Remove them from the freezer 10 minutes before serving so that they are not completely frozen. Remove the paper that we had put in and decorate with candied cherries, dried apricots, colored pearls, chocolate shavings or whatever we like the most.

11. You will tell me!