Mango soufflé with coconut-lime custard
6 servings
60 minutes
Mango soufflé under coconut-lime custard is a refined treat combining the airy lightness of French soufflé with exotic tropical freshness. Delicate mango puree enriched with rum and creamy aroma transforms into a fluffy cloud ready to envelop you in its softness. The coconut-lime custard adds a subtle tang and velvety texture, creating a perfect balance of flavors. This dessert embodies the art of European pastry school with a touch of exoticism. It is ideal for both festive evenings and cozy home treats. Serving hot soufflé with cold cream adds contrasting charm, making it a true gastronomic masterpiece.
1
For the English cream: prepare an ice bath, place a small bowl in it, and set aside.
2
Place an egg, 70 g of sugar, and a pinch of salt in a medium bowl and whisk until pale and stiff peaks form, about 3 minutes.
- Chicken egg: 6 pieces
- Sugar: 210 g
- Salt: pinch
3
Mix cream and coconut milk in a pot and bring to a boil, remove from heat and slowly pour into the egg mixture while constantly whisking. Pour the resulting mixture back into the pot used for heating the coconut milk and cream, set over medium-low heat and stir constantly until it thickens enough to coat the back of a spoon, about 4-5 minutes. Strain the cream through a fine mesh sieve (to catch any bits of egg that started to curdle) into a bowl set over an ice bath. Stir until the cream cools to room temperature. Add lime zest to taste. Set aside.
- Cream 30%: 50 ml
- Coconut milk: 150 ml
- Chicken egg: 6 pieces
- Lime zest: 0.5 teaspoon
4
For the soufflé: melt 4 tablespoons of butter in a medium skillet over medium heat. Add diced mango, a tablespoon of fine sugar, and rum. Cook, stirring, until softened and syrup forms, about 8-10 minutes. Transfer the mango and syrup to a blender and puree, then pour into a large bowl and set aside.
- Unsalted butter: 6 tablespoons
- Mango: 340 g
- Fine white sugar: 1 tablespoon
- Rum: 2 tablespoons
5
Melt 2 tablespoons of butter in another pan and pour it into six ramekins. Sprinkle the inner walls with fine sugar, shaking off the excess. Place the ramekins in the refrigerator to chill while preparing the other ingredients.
- Unsalted butter: 6 tablespoons
- Fine white sugar: 1 tablespoon
6
Preheat the oven to 190 and place the baking tray on the lower position to heat.
7
Whisk together 5 egg yolks, flour, and 140 g of sugar. Beat the yolks until they lighten in color and the mixture thickens slightly. Set aside.
- Chicken egg: 6 pieces
- Wheat flour: 2 tablespoons
- Sugar: 210 g
8
Place the milk in a medium saucepan and bring to a boil over low heat. Slowly pour it into the egg-flour mixture while constantly whisking to regulate the temperature. Once the milk is fully incorporated, pour the mixture back into the saucepan used for heating the milk, return to medium heat, and bring to a boil, then reduce the heat and continuously whisk until the mixture thickens to a pudding consistency, about 3-5 minutes. Remove from heat, mix in a bowl with mango puree, and set aside. This is the base for the soufflé.
- Milk: 200 ml
9
Place egg whites in a clean bowl with a pinch of sugar. Beat with an electric mixer on medium-high speed, slowly adding the remaining granulated sugar until soft peaks form.
- Chicken egg: 6 pieces
- Sugar: 210 g
10
Spoon 1/4 of the whipped egg whites into the soufflé base and mix to lighten the mixture. Gently fold in the remaining egg whites using a rubber spatula, being careful not to deflate them.
11
Spoon the mixture into the ramekins, leveling the top of each with a spatula. Make a thumb indentation in each pot (this will help the soufflé rise evenly during baking), and place them on a heated baking tray in the oven. Bake for 13-16 minutes (depending on the oven) until the soufflé rises above the edge of the ramekins and the crust turns golden-brown. Remove from the oven and sprinkle with sugar. Before serving, cut a hole in the top of each soufflé and pour in a few tablespoons of cream. Enjoy your meal!
- Sugar: 210 g