COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE
Make and share this Coconut and White Chocolate Souffles With Mango-Rum Sauce recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For the Mango-Rum Sauce:
- In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.)
- Yield: about 2 cups.
- Souffles:.
- In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer.
- In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil.
- Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend. Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools. Cool to room temperature before proceeding.
- Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use.
- Preheat the oven to 425 degrees F.
- Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip attachments for the mixer, beat the egg whites until they begin to turn white and foamy, 2 to 3 minutes. Gradually add the remaining 2 tablespoons of sugar to the bowl, and continue to beat the egg whites until soft peaks develop. Using a large plastic spatula, fold 1/3 of the egg whites into the pastry cream. Gently fold the remainder of the egg whites into the pastry cream base in 2 additions just until incorporated. Divide the souffle batter evenly among the 8 ramekins and place them on a sheet pan. Bake the souffles until they have risen at least 1-inch from the rim of the ramekins and the centers are set, about 12 to 14 minutes.
- Serve the souffles as soon as they come from the oven, dusted with powdered sugar and with the Mango-Rum Sauce spooned over the top.
Nutrition Facts : Calories 494.6, Fat 20.6, SaturatedFat 12.7, Cholesterol 225.7, Sodium 127.3, Carbohydrate 64.7, Fiber 2.2, Sugar 54.4, Protein 10.7
COCONUT SOUFFLES WITH CHOCOLATE SAUCE
Categories Milk/Cream Mixer Chocolate Dairy Egg Dessert Bake Vegetarian Coconut Winter Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 300°F. Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar.
- In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes. Cool coconut in pan on a rack. Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature.
- In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in coconut milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar. Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper. Chill coconut mixture until cold, at least 2 hours, and up to 2 days.
- Preheat oven to 350°F.
- With a wooden spoon beat coconut mixture to loosen. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks. Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly.
- Pour soufflé mixture into custard cups or baking dish and sprinkle with remaining toasted coconut. Run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish.
- Make chocolate sauce while soufflés are baking:
- Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and stir in cream until combined well.
- Chocolate sauce keeps, covered and chilled, 1 week.
- Top soufflés with sauce and serve immediately.
More about "coconut and white chocolate souffles with mango rum sauce recipes"
COCONUT-RUM SOUFFLES WITH CHOCOLATE-RUM SAUCE - LUNCHLEE
From lunchlee.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE …
From pinterest.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE
From emerils.com
MANGO SOUFFLé WITH COCONUT-LIME CRèME ANGLAISE
From ouichefnetwork.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE …
From pinterest.co.uk
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE …
From recipeofhealth.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE
From recipewise.net
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE
From recipebridge.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO RUM SAUCE …
From cooking-guide.com
-5 COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO RUM …
From recipert.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE …
From recipenode.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE
From recipebridge.com
CHOCOLATE SOUFFLE WITH RUM SAUCE | THE SPLENDID TABLE
From splendidtable.org
BEST COCONUT CREME ANGLAISE RECIPE - HOW TO MAKE …
From food52.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO RUM SAUCE …
From foodpair.com
COCONUT AND RUM WHITE CHOCOLATE TRUFFLES
From lovefoodies.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE
From facebook.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE …
From pinterest.com
WARM CHOCOLATE RUM SOUFFLES WITH CHOCOLATE SAUCE …
From deliaonline.com
BEST COCONUT SOUFFLES WITH CHOCOLATE SAUCE RECIPES
From alicerecipes.com
COCONUT AND WHITE CHOCOLATE SOUFFLES WITH MANGO-RUM SAUCE …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #fruit #french #european #romantic #vegetarian #nuts #eggs #dietary #coconut #tropical-fruit #mango #taste-mood #sweet #presentation #served-hot #4-hours-or-less
You'll also love