Recipe of the season

Spring

Oronero chocolate soufflé with Giolito Mango Sorbet

Ingredients:

1 Oronero Soufflé au chocolat

1 Scoop of Giolito mango sorbet

Preparation

Directly out of the Freezer

in to the preheated convection or regular oven. Bake at 330°F (160°C) for 14 - 15 minutes. The chocolate core should still be creamy. Then place one scoop of Giolito Mango sorbet next to the soufflé and enjoy!