Prep 1 hr 30 mins
Cook 16 mins
Posted on request. I found it at Travel Channel website. Prep time is an estimation and includes chilling time.
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1 1⁄4 cups mango puree
- 2 tablespoons cornstarch
- 1 tablespoon white rum
- 5 -6 egg whites, depending on size of eggs
- 1⁄4 cup sugar
- 1 lemon, juice of
- confectioners' sugar, for dusting
- Heavily butter four 3 to 4" souffle ramekins.
- Put sugar in the ramekins and roll it around to coat all inner surfaces.
- Set the ramekins aside.
- Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
- Reduce the heat to medium.
- Dissolve the cornstarch in the rum, then stir into the puree.
- Cook 2 minutes, stirring gently, as the mixture thickens.
- Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
- Stir occasionally to chill quickly and evenly.
- Lift out the bowl and dry the sides; set aside.
- Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
- Heat to 125 F.
- Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
- Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
- Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
- Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
- Freeze at least 1 hour.
- Preheat the oven to 350 F.
- Place a rack in a large baking pan and fill the pan half way with hot water.
- Place the frozen souffles on the rack (do not let them touch the water).
- Bake 16 to 17 minutes, until puffed and just set.
- To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
- Place each ramekin on a doily on a dessert plate.