Mango Soufflé
Ravneet Gill's Mango Soufflé shows you that this notoriously difficult dessert IS achievable. She serves the soufflé with pistachio cream. Such an amazing combination!
Ingredients
- 160g mango puree
- 5g cornflour
- 10g caster sugar
- 2 egg whites (60g)
- 20g caster sugar
Pistachio Cream:
- 100g whipped cream
- 15g pistachio praline paste
- 10g honey
To serve:
- Chopped pistachios and passionfruit
Method
Make the mango base:
Stir the cornflour and caster sugar together. Heat the puree and whisk in the cornflour and sugar, whisk over the heat until thickened.
Pour into a heatproof container and allow to cool before placing in the fridge to chill completely
Butter the ramekins really well and dust with sugar. Make a french meringue. Fold the french meringue into the chilled mango base.
Fill the ramekin, bake. 170 fan/190 oven for 12-14 minutes. Dust with icing sugar.
Serve with pistachio cream, chopped pistachios and passionfruit.
Ingredients
- 160g mango puree
- 5g cornflour
- 10g caster sugar
- 2 egg whites (60g)
- 20g caster sugar
Pistachio Cream:
- 100g whipped cream
- 15g pistachio praline paste
- 10g honey
To serve:
- Chopped pistachios and passionfruit
Method
Make the mango base:
Stir the cornflour and caster sugar together. Heat the puree and whisk in the cornflour and sugar, whisk over the heat until thickened.
Pour into a heatproof container and allow to cool before placing in the fridge to chill completely
Butter the ramekins really well and dust with sugar. Make a french meringue. Fold the french meringue into the chilled mango base.
Fill the ramekin, bake. 170 fan/190 oven for 12-14 minutes. Dust with icing sugar.
Serve with pistachio cream, chopped pistachios and passionfruit.
