• Brush the souffle bowls very well with butter and sugar, this is very important.
• Melt the chocolate au bain marie (e.g. above boiling water)
• Put the flour in a small pan. Stir the milk and butter in the flour and bring slowely to the boil. Cook about 2 minutes and then add the chocolate powder. Take the pan away from the heat and stir well. Add one by one the egg yolks, melted chocolate and cognac. Cover the mixture with cling film and leave until usage.
• Heat up the oven to 190ºC. Whisk the egg whites with a inch of salt. As soon as they start to stiffen, add the sugar. Thean add the chocolate mixture and stir gently with a spetula. Pour the mixture into the bowls and bake for approximately 10-15 minutes. Serve immediately.

Shrimp stock

• Peel the shrimps (per kg, approximately 300 g of shrimp is left over) and keep the caps. Fry the shallot in a bit of butter. Stir in the shrimp caps and add water. Bring to a boil. Remove the pan from the heat and let it cool down. Pour the stock through a sieve and collect the fluid. Throw away the shrimp caps. There still remains 5/6 of the stock. Let it cool down.

Roux

• For the roux, melt the butter in a pan with a thick bottom. Let the butter fizz, but prevent it from turning brown. Use a whisk to stir in the flour. Let the mixture continue to cook for 1 to 2 minutes until it is of a golden-yellow color and the mass releases from the pan. Gradually pour the broth and the milk into the roux at the same time, adding a little after the previous quantity has been absorbed. Keep stirring.
• Let the ragout cook for a while until the flour is tender. Taste, and remove the pan from the heat when the ragout shines and no longer tastes mealy. Stir in the squeezed gelatine leaves.
• Whisk egg whites and cream together. Incorporate the egg mixture with the ragout. Season with salt, pepper, cayenne pepper, and a couple of drops of tabasco. Add the peeled shrimp and then the chopped parsley to the ragout and stir. Cover the ragout and place in the fridge overnight.

Finish

• Use an ice cream scoop to make balls of ragout, approximately 60 g each. Roll these through the fine bread crumbs on the work place, until forming the shape of a croquette. Whisk the eggs and add the flour. Dip the croquettes in the egg mixture, and then dip them into the big bread crumbs. Fry the croquettes in oil at 180°C for 3 minutes.

• Cut the fruit into thin slices. Mix all ingredients and cook for 15 minutes.

• Place the lentils in the water for 15 minutes. Change the water every 5 minutes. Put all the ingredients and spices together and put on the heat and simmer for 15 minutes. Stir after 10 minutes.

• Make a strong cup of coffee and allow to cool. Break all the lady fingers into pieces.
• Beat the whipped cream and sugar until stiff. In another bowl, add the milk and mascarpone, and stir until mixed. Scoop the whipped cream into the mascarpone mixture and stir gently.
• Place some lady fingers on the bottom of your cup/pot/glass and pour a tablespoon of coffee on top. Add a layer of the mascarpone mixture. This is possible with a spoon, but for a more beautiful effect, use a piping bag with a cartel nozzle.
• Continue making layers until the pot is full. So, after the cream comes the lady fingers, the coffee and the mascarpone mixture. Continue doing this pattern. Finish with a tuft of mascarpone and sprinkle some cacao powder on top. Place the pot in the fridge 15 minutes before serving.