Cold Mango Souffles Topped with Toasted Coconut Recipe
Cold Mango Souffles Topped with Toasted Coconut Recipes
30ml/ 2 tbsp
15ml/ 1 tbsp
115g/ 4 oz
120ml/ 4 fl oz
300ml/ 1.25 cups
small mangoes, peeled, stoned and chopped
grated rind of 1 unwaxed orange
toasted flaked or coarsely shredded
coconut, to decorate
Place a few pieces of mango in the
base of each of four 150ml/ 2/3 cup ramekins.
Wrap a greased collar of non-stick
baking paper around the outside of each dish, extending well above
Secure with adhesive tape, then tie
tightly with string.
Pour the water into a small heatproof
bowl and sprinkle the powdered gelatine on the surface.
Leave for 5 minutes, or until spongy.
Place the bowl in a pan of hot water,
stirring occasionally, until the gelatine has dissolved.
Meanwhile, whisk the egg yolks with
the caster sugar and milk in another heatproof bowl.
Place the bowl over a saucepan of
simmering water and continue to whisk until the mixture is thick and
Remove from the heat and continue
whisking until the mixture cooks.
Whisk in the liquid gelatine.
Process the remaining mango in a food
processor or blender, then fold the puree into the egg yolk mixture
with the orange rind.
Set the mixture aside until starting
Whip the double cream to soft peaks.
Reserve 60ml/ 4 tbsp and fold the rest
into the mango mixture.
Spoon into the ramekins until the
mixture is 2.5cm/ 1 inch above the rim of each dish.
Chill for 3-4 hours, or until the
mixture is set.
Carefully remove the paper collars
from the soufflés.
Spoon a little of the reserved cream
on top of each soufflé and decorate with some toasted flaked or
coarsely shredded coconut.
Fragrant, fresh mango is one of the most
delicious exotic fruits around, whether it is simply served in slices or
used as the basis for an ice cream or soufflé, as above.
You can purchase the above ingredients here
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