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Coconut souffles with Lime Curd

So, what to do for dessert? A super, impressive and exotic dinner deserves an equally lovely little sweet treat to end things off. I decided to stick with the tropical, Thai-inspired theme. That, and Mr P and I both love a little souffle! Souffles aren’t as hard to make as you are sometimes led to believe. Be gentle when folding the egg white into the custard and don’t open the oven until they’re done. Otherwise they’re pretty simple fare, all in all, and satisfyingly impressive at the same time. You want a souffle that’s still creamy in the middle, not dry and over cooked, so keep an eye on them near the end, ready to whip them out and serve straight away, while they’re still puffed up. The custard can be made well in advance and kept in the pot with a piece of greaseproof paper over the top to stop a skin forming (or in the fridge if you’ve made it the day before), so that all you need to do when your guests are ready for dessert, is whip up the egg whites, fold in and bake. Voila!

Coconut souffles with Lime Curd 2

Coconut Souffle with Lime Curd

makes 4 souffles

for the coconut cream:
135 ml coconut milk
60 ml cream
4 Tbsp dessicated coconut
1 egg
1 ½ Tbsp caster sugar
2 tsp corn flour
1 Tbsp cold milk
for the souffles:
120 ml coconut cream
2 egg whites
1 Tbsp caster sugar

caster sugar and butter for ramekins

fist make the coconut cream:
– heat the coconut milk, cream and coconut in a saucepan until almost boiling. Remove from heat and cool slightly.

– beat the egg with the sugar until frothy.

– in a little bowl (I use a sushi soy bowl for this) mix the cornflour with the cold milk to form a paste. Add to the egg mixture and mix well. Strain through a sieve.

– add a couple tablespoons coconut mixture to the egg and beat, then pour the egg mix into the coconut mix and return to heat.

– heat over a low heat, stirring constantly, until mixture reaches a custard consistency. Remove from heat and allow to cool, with a piece of parchment on top to prevent a skin forming.

– pre-heat oven to 325˚F ; butter and sugar the inside of 4 individual ramekins .

– when mix is cool and you’re ready to make the dessert, whip the egg whites until frothy.

– add the sugar and whip until stiff peaks form.

– mix about 2 Tbsp egg white in to the custard vigorously, to lighten the mix, then gently and carefully fold in the rest of the egg-white in 3 or 4 batches.

– divide mix between ramekins. Run a knife around the edge of the mixture: this helps them rise evenly.

– bake for 8 – 11 mins. Keep an eye on them you don’t want them to over cook. The middle should still be creamy.

– remove from oven and serve immediately with a spoon of lime curd in the middle and a sprinkle of lime zest.

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