Coconut soufflé with passion fruit sauce

For 4 people
  • 110 g sugar
  • 1 EL cornstarch
  • 4 Passion fruits
  • 4 eggs (size M)
  • 250 ml Milk
  • 1 packet vanillin sugar
  • 40 g Butter
  • 40 g Flour
  • 2 protein (size M)
  • 80 g Desiccated coconut
  • 20 g coconut chips
  • fat and sugar
40 minutes
light
1.
150 ml of water and 50 Bring the sugar to the boil. Mix the starch in 2 tablespoons of water until smooth and bind the syrup with it. Halve the passion fruit, scrape out the pulp, add to the syrup and refrigerate. Separate eggs.
2.
Heat milk, 60 g sugar and vanillin sugar. Melt the butter, stir in the flour. Gradually add the milk and stir. Bring to the boil, stirring constantly. Immediately stir in 2 egg whites and desiccated coconut.
3.
Stir in egg yolks one after the other. 4 egg whites stiff with the whisk of the hand mixerBeat and fold into the soufflé mixture. Fill into greased molds (approx. 250 ml each) sprinkled with sugar.
4.
Place the tins in a flat ovenproof dish. Fill halfway with boiling water. Cook in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Roughly chop coconut chips and roast in a pan without fat for about 3 minutes.
5.
Spread the coconut chips on the finished soufflés. Serve immediately with sauce.
1 person approx.:
  • 550 kcal
  • 2310 kJ
  • 15 g protein
  • 33 g fat
  • 46 g carbohydrates

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