Coconut soufflé with passion fruit sauce

For 6 people
  • 40 g soft butter
  • 40 g flour
  • 1/4 l Milk
  • 1 Egg white + 4 eggs (Gr. M)
  • 80 g Desiccated coconut
  • Fat and sugar
  • 75 g Sugar
  • 1 packet vanillin sugar
  • 6 Passion fruits (substitute 1/2 mango)
  • 100 ml passion fruit nectar
  • 2 EL Coconut chips
75 minutes
light
1.
Knead the butter and flour. Bring the milk to the boil. Mix the flour butter in 2 portions into the boiling milk, let it melt and simmer briefly. Take the pot off the stove. Mix 2–3 tablespoons of the mixture and 1 egg white, then stir in the rest of the mixture.
2.
Stir in desiccated coconut. Pour into a bowl and let cool a little.
3.
Grease 6 ovenproof molds (approx. 200 ml each) and sprinkle with sugar. Separate eggs. Stir egg yolks one at a time into the lukewarm soufflé mixture. Beat the egg white until stiff, sprinkling in the sugar and vanilla sugar.
4.
Fold into the soufflé mixture.
5.
Soufflé mass up to approx. 2 cm below the edgefill into the molds. Place the molds in a flat ovenproof dish and pour in boiling water until the molds are halfway in the water. Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 35–40 minutes.
6.
Halve the passion fruit and scrape out the pulp with a tablespoon. (Peel the mango, cut the pulp from the stone and dice very finely.) Mix with passion fruit nectar.
7.
Toast the coconut chips in a pan without fat. Sprinkle the soufflés with the coconut chips and serve immediately with the sauce.

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