Ingredientes para Coconut And White Chocolate Souffles With Mango Rum Sauce
- Mango
- Fresh Ginger
- 1/4 cup water
- 6 tablespoons granulated sugar
- White Rum
- Whole Milk
- Unsweetened Coconut Milk
- Eggs
- All Purpose Flour
- 6 ounces good quality white chocolate, finely chopped
- Unsweetened Flaked Coconut
- 2 tablespoons unsalted butter, melted
- Coconut Rum
- Powdered sugar, for dusting
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Cómo preparar Coconut And White Chocolate Souffles With Mango Rum Sauce
- **Mango Rum Sauce:**
- In a 1-quart saucepan, combine diced mangoes, 1/2 cup sugar, and 1/4 cup water. Bring to a boil over medium heat.
- Reduce heat to low, simmer until mangoes are tender, about 10 minutes.
- Remove from heat; carefully transfer to a blender and puree until smooth (about 30 seconds).
- Return to saucepan, stir in 2 tablespoons of rum. Keep warm until ready to serve.
- **Soufflés:**
- In a 2-quart saucepan, combine 1 cup whole milk and 1 cup coconut milk. Bring to a simmer over medium heat.
- In a large bowl, whisk together 4 large egg yolks, 1/2 cup sugar, and 1/4 cup flour until pale yellow and well combined.
- Gradually whisk in about 1/3 cup of the hot milk mixture into the egg yolk mixture to temper.
- Pour the tempered egg yolk mixture into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until thickened (3-4 minutes). Do not boil.
- Remove from heat. Stir in 6 ounces chopped white chocolate until melted and smooth.
- Stir in 1/2 cup shredded coconut.
- Transfer the mixture to a heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Cool completely to room temperature.
- Preheat oven to 425°F (220°C).
- Brush the inside of 8 ramekins with melted butter and coat lightly with 6 tablespoons sugar.
- Once the pastry cream is cool, beat with a hand mixer until smooth. Stir in 2 tablespoons rum.
- In a clean bowl, beat 4 large egg whites until soft peaks form. Gradually add the remaining 2 tablespoons sugar and beat until stiff, glossy peaks form.
- Gently fold 1/3 of the egg whites into the pastry cream. Fold in the remaining egg whites in two additions until just combined.
- Divide the batter evenly among the prepared ramekins.
- Place ramekins on a baking sheet and bake for 12-14 minutes, or until puffed and golden brown.
- Serve immediately, dusted with powdered sugar and topped with warm mango rum sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
217g
Fat
63g
Carbs
21g
