Chocolate soy soufflé medium with fried chilli bananas

Melt the chocolate and butter over a water bath, stirring continuously.

Carefully stir the egg, egg yolk and sugar using a whisk, then stir it with the flour and sweet soy sauce into the chocolate mixture and place into silicone soufflé cases. Leave to cool for around 5 hours, then cook in a pre-heated oven at 200°C for approx. 12–15 minutes until the soufflés have risen slightly on top.

While the soufflés are cooking, heat up the sugar in a pan until it is slightly caramelised, then add the orange juice. Add the chilli and quartered bananas and fry. Before serving, leave the soufflés to stand for 1–2 minutes, then carefully turn them out on to plates, arrange the fried bananas next to them and garnish with lemon thyme.

In creative cuisine, chilli and chocolate are often used to create a flavour contrast. Even the Aztecs were aware of and appreciated this appealing combination!