Queen's Mango Souffle
- Ready In:
- 1hr 46mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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