Queens Mango Souffle Recipes

Steps:

• Heavily butter four 3 to 4" souffle ramekins.
• Put sugar in the ramekins and roll it around to coat all inner surfaces.
• Set the ramekins aside.
• Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
• Reduce the heat to medium.
• Dissolve the cornstarch in the rum, then stir into the puree.
• Cook 2 minutes, stirring gently, as the mixture thickens.
• Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
• Stir occasionally to chill quickly and evenly.
• Lift out the bowl and dry the sides; set aside.
• Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
• Heat to 125 F.
• Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
• Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
• Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
• Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
• Freeze at least 1 hour.
• Preheat the oven to 350 F.
• Place a rack in a large baking pan and fill the pan half way with hot water.
• Place the frozen souffles on the rack (do not let them touch the water).
• Bake 16 to 17 minutes, until puffed and just set.
• To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
• Place each ramekin on a doily on a dessert plate.

Steps:

• In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.
• Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.
• Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.
• Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.
• Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately - you may find it useful to use a fish slice to lift the hot dishes.