Opera Inspired Dessert For Your Holiday Dinner Party

Cotton Candy Champagne Cocktail from Delish

I love the party scene from La Traviata! I asked London based Author, Lifestyle Writer, and owner of Energya, Paola Bassanese, to create an elegant dessert inspired by her favorite opera.

Paola created “White Chocolate, Elderflower and Pink Bubbly Soufflé” inspired by La Traviata for my show Operaluscious “Where Opera Meets Lifestyle” you can also watch Paola preparing the dessert on video  here.

Here is her recipe inspired by La Traviata for you to try at home this holiday season…..or anytime you want to celebrate.

You can also find this recipe on her blog Energya as well as her best seller “The Walking, Foraging and Cooking Book” for purchase.


Opera Philadelphia “La Traviata”

“Libiamo, libiamo ne’lieti calici che la bellezza infiora.”

“Let’s drink, let’s drink from the joyous chalices that beauty so truly enhances.”

Alfredo sings these immortal words in La Traviata, inviting people to have a drink making a toast to love and beauty.

So why not celebrate the joy of the holidays with things that make us happy like bubbly and chocolate? And of course we mustn’t forget the joy of foraging and its beautiful bounty of elderflower.

White Chocolate, Elderflower and Pink Bubbly Soufflé


30 gr vegetable oil (about 2 tablespoons)

30 gr milk (about 2 tablespoons)

1 whole egg and 1 egg yolk

60 gr sugar (you can reduce the amount if you like)

15 gr self-raising flour (about 1 tablespoon)

1 tablespoon elderflower and nettle cordial

1 tablespoon pink bubbly (any pink sparkling wine)

60 gr white chocolate

1 small pinch of salt

silicone muffin moulds



Melt the chocolate in a ramekin immersed in a pan with simmering (not boiling) water for about 5-10 minutes. Leave aside to cool.

Whisk the eggs, sugar, salt to incorporate some air, then add the melted chocolate, the cordial, the pink bubbly, the oil and the milk. Whisk some more to get some air bubbles in the mixture.

Watch Paola’s segment on Operaluscious

Preheat the oven at 200 degrees Celsius.

Add the flour, then pour the mixture into silicone moulds sitting on a baking tray. Depending on the size of the moulds you can make 6-7 soufflés.

Bake for 12 minutes checking that the soufflés don’t colour too much – if they do, take them out of the oven.

Leave to cool slightly, and serve – if you wait too long they will deflate.

Paola used  Lindt chocolate and a dash of Stormhoek pink bubbly.

paola-bassanese-authorPaola Bassanese, founder and director of well-being and lifestyle service company Energya Ltd. Energya Ltd launched in 2006 after an inspirational trip to Machu Picchu in Peru: it aims to create a healthy lifestyle through positive communications.










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