Method for making chocolate soufflé mixture: 1. Beat together the whole eggs and the egg yolks and set aside at room temperature.2.
Melt the butter in a small saucepan over medium-low heat without burning, until just before the butter starts to froth.
Place the chocolate in a medium mixing bowl.
Add the melted butter and whisk together until the chocolate melts.
Next add the brown sugar and cornstarch and mix quickly before straining the mixture through a sieve.
The soufflé mixture should be left to sit covered in the refrigerator for a day before cooking.
Method for baking chocolate soufflé:1. Preheat the oven to 355-375 degrees F.
Grease 4 oven-proof molds 3 inches in diameter with melted butter.2.
Lay 4 pieces of parchment paper larger than the molds on a baking sheet and arrange the molds on top.
Fill each with the soufflé mixture.3.
Bake for about 12 minutes.
As soon as the soufflés are done, place them on individual plates and remove the parchment paper and molds.
Do this quickly, otherwise the chocolate will harden.
Sift confectioner’s sugar through a sieve over the tops of the soufflés.
Method for Shiso Syrup: Briefly dip the shiso leaf in boiling water, then plunge into iced water and pat dry with a paper towel.
Chop the lead finely.
Bring the other ingredients to a boil in a small saucepan.
Boil for two minutes over medium heat.
When the syrup thickens slightly, add the finely chopped shiso leaf and let the syrup cool.
Raspberry sauce or any tart sauce is also good match for the chocolate soufflé.
Method for Nobu-style Sesame Ice Cream: 1. Make the toffee: Mix the sugar and water in a small saucepan and boil over medium heat until the syrup turns a light caramel color.
Add the sesame seeds.
Mix well with a wooden spatula.
Spread the mixture out thinly on a baking sheet and leave to cool at room temperature.
Once hardened, break up the toffee into small pieces.
Shake the pieces in a sieve to remove “dust.”2.
Make the ice cream: Whisk together the sugar, egg yolks and white sesame paste in a medium bowl and set aside.
Heat the milk in a small saucepan until it boils.
Add the sugar-egg-sesame mixture and cook together over medium heat, scraping around the pan with a spatula to keep the bottom from burning.
When the mixture has reached about 175 degrees F, strain it quickly into a medium bowl and leave to cool.
Mix in the fresh cream and complete churning in an ice-cream maker.
Just before the ice cream sets, add the sesame toffee pieces.
To serve: For each serving, arrange chocolate soufflé and a scoopful of sesame ice cream in a Japanese jubako bento box.
Add the fruit and serve with the shiso syrup on the side.
The syrup should be poured over the soufflé before eating.
Make and serve the soufflé quickly before the chocolate hardens.