Coconut soufflé
6 servings
25 minutes
Coconut soufflé is an exquisite dessert of French cuisine that embodies lightness and airiness. Its origin traces back to classic soufflés but with a tropical twist thanks to coconut cream. The delicate texture, rich coconut aroma, and light sweetness of cane sugar create a perfect combination for connoisseurs of refined taste. This dessert is prepared in a water bath, giving it special softness and silkiness. Coconut soufflé can be served with berries or nuts to highlight its exotic nature. It is ideal for concluding a romantic dinner or festive feast.
1
Whip coconut cream, eggs, and sugar. This task requires care and time, and if you have a mixer, it's better to let it handle this. Coconut milk and cream are not the easiest materials to whip.
- Coconut cream: 400 ml
- Chicken egg: 8 pieces
- Cane sugar: 100 g
2
Strain the obtained mixture through a fine sieve and pour it into portion cups, cover the cups with foil, and place them in a water bath to cook. After about twenty-five minutes, check the degree of readiness. If the soufflé transitions from a liquid state to a conditionally solid state, it is ready.