Mango Souffle Recipe
How to make Mango Souffle
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A smooth and fluffy, mango souffle made with pureed mangoes, gelatine, eggs and rich cream.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings4
- Intermediate
Ingredients of Mango Souffle
- 1 1/4 cup cream-chilled
- 1 cup pureed mangoes
- 1 Tbsp gelatine
- 2 Tbsp lemon juice
- 1 cup powdered sugar
- 1/2 cup water at room temperature
- 2 eggs - separated
- A double boiler or a smaller sauce-pan that fits into a larger one containing water
- 1 tsp Vanilla essense
How to Make Mango Souffle
1.
Separate the eggs. Put the yolks into the double boiler and the whites into a very clean, greaseless bowl.
2.
Sprinkle the gelatine in the 1/2 cup water and let it soak. Add the sugar to the yolks and beat till light and creamy.
3.
Place the double boiler or the container with the water over low heat and place the mango puree and yolk mixture in it, stirring all the time.
4.
This is the custard for the souffle.
5.
When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency.
6.
Remove from heat, add the lemon juice and leave to cool till partially set. Beat the egg whites to a state of stiff peaks.
7.
Beat cream to a thick consistency. Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then fold in the egg whites too, till no lumps are left.
8.
Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.