As the Riverside Debussy gracefully cut through the water on its inaugural voyage from Brussels to Amsterdam, its guests were indulged in not just the scenic beauty of the riverbanks but also the luxurious experiences on board. Among the many highlights was a culinary gem – a masterclass on crafting the perfect Belgium Chocolate Soufflé, hosted by none other than Debussy’s head pastry chef.
Here’s the secret recipe, straight from the Riverside’s kitchen to yours:
How to Make Belgium Chocolate Soufflé
Ingredients:
- 305g Chocolate
- 300g Milk
- 20g Cornstarch
- 60g Egg yolk
- 200g Egg white
- 80g Sugar
- Butter and brown sugar for dusting
Directions:
- Boil milk with cornstarch and whisk until thickened.
- Melt chocolate and blend with the milk mixture.
- Add egg yolks, then whip the whites to soft peaks, gradually adding sugar.
- Fold a quarter of the whites into the chocolate, then the remainder gently.
- Prepare ramekins with butter and dust with brown sugar.
- Fill with the mixture and bake for 7-8 minutes at 185°C.
- Dust with powdered sugar and serve with raspberry sauce.
The Waterside Restaurant: Chocolate Soufflé for Dessert
Later that evening, guests of the Debussy were able to order the Belgium Chocolate Soufflé demonstrated earlier in the class. It arrived at the table standing tall, its top dusted with a snowfall of powdered sugar, the sides perfectly risen. It was airy yet rich, with the chocolate’s depth harmoniously mingling with the raspberry sauce, adding a tart contrast that made each bite even more divine.
And yes, it was as good as it looks.
