Coconut soufflé with passion fruit sauce
- 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
Do you want a website?
Leave A Comment