-
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
the rim.
-
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
frothy.
-
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
to thicken.
-
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.
