Start the soufflé base the day before it is needed.
Heat the oven to 190°C and toast the pudding rice for 15 minutes or until golden. Toast half of the cacao for 5 minutes until roasted and aromatic,
add to the thermomix with the remaining cacao and blitz until fine. Add to the milk and cream and bring to the boil, stirring. Remove from the heat and
allow to infuse overnight.
Meanwhile, make the quince puree. Place the quince pieces into a large pan, cover generously with water and simmer gently for about an hour. Ensuring their rosey pink colour comes
through.
Meanwhile, make the sorbet syrup by gently heat the water, sugar and glucose syrup until dissolved. Remove from the heat and allow to cool.
When the quince is completely soft, blitz to a puree with a little of the cooking liquor. Measure out 450g of quince puree, to 150g sorbet syrup and churn until frozen or freeze in a paco.
Make the soufflé base, pass the cacao, cream and milk into a large pan and top up with extra cream and milk to make sure the mix is up to 2litres. Add the roasted rice, sugar and salt, bring to the boil and allow to simmer gently until the rice floats freely. Preheat an oven to 115°C.
Cover the soufflé base and bake for 1 hour, stirring well after 30 minutes.
Remove from the oven and allow to rest for 15 minutes. Then, blitz to a perfectly smooth puree.
Make the ganache by placing the chocolate, salt and cassis in a bowl. Heating the cream until nearly boiling, then pour over the chocolate etc.
Preheat the oven to 190°C.
To make the soufflé:
Weigh out 80g of soufflé base per soufflé, and 40g egg whites per souffle.
Beat the egg whites with some sugar (for every soufflé we use 1 tbsp sugar) until stiff peaks (but not dry). Fold in 1/3 to the soufflé base until mixed well, then the remaining 2/3 egg whites. Transfer to a piping bag and line the ramekins. Top hat and bake for 2 minutes, then turn 180°C and bake for another 1 ½ - 2 minutes.
Serve immediately with the quince sorbet and cassis ganache.