Ce jeune cuisinier d’origine tessinoise est bourré de talent. Il est aujourd'hui derrière les fourneaux du restaurant du Villars Palace: Le 1913.
(For 4 people)
100 g egg white
20 g sugar
70 g egg yolks
20 g sugar
150 g dulce de leche
1 pinch of salt
Rue Centrale 135
+41 24 495 21 26
- Beat the egg yolks with 20 gr of sugar, add the dulce de leche and mix to obtain a uniform mass.
- With the help of a stand mixer, whisk the egg whites with the sugar until fluffy; add to the first preparation in three stages, and finally add the salt.
- Coat soufflé moulds with butter and sugar. Fill the moulds with the soufflé mixture.
- Bake for 14 minutes at 180 C°.
Dulce de leche recipe
400 g sweetened condensed milk
Pour the condensed milk into a small bowl. Place the bowl in a large pot. Fill pot with water to cover ¾ of the bowl and place over medium high heat. As soon as the water comes to a boil reduce to a simmer then just keep an occasional eye on the water level and refill as necessary. 2 hours of simmering will give you a light golden colour. Leaving it longer will result in a darker amber colour with a richer flavour. Leave to cool slightly and then transfer to a jar with a lid. Use within 1 month.