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Light and fluffy
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Try these light, fluffy and melt-in-the-mouth soufflés
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SOUFFLES MAKE delicious desserts and are for a mature taste.
Mango soufflé
Ingredients
Mango pulp- 200 ml
Milk- 500 ml
Sugar- 100 gm
Egg- 2
Gelatine- 15 gm
Cream- 80 ml
For garnishing
Sliced Almonds- A handful
Saffron- A few strands
Method
Extract the mango pulp from 2 mangoes. Separate the egg yolks and whites. Beat egg yolks and sugar together till the mixture is light and fluffy. Bring the milk to boil. Gradually pour it over the egg and sugar mixture, stir well and bring the mixture to a boil on low heat. Keep the custard aside to cool.
Heat enough water, mix in gelatine and melt over boiling water to obtain a thick and smooth liquid. Add to the custard and stir well. Whip up cream and mango pulp together until light. Add to the custard and stir well. Lastly beat the egg whites until fluffy, but not too stiff, and gently fold into the custard. Stir well. Pour the custard into a mould. Keep it in freezer for one hour. Garnish with sliced almonds and saffron.
Papaya Soufflé
Ingredients
Papaya puree- 150 ml
Limejuice- 2 tsp
Butter- 25 gm
Flour- 25 gm
Eggs separated - 3
Rose petals- 50 gm
Rose water- 3 drops
Icing sugar- 25 gm
Sugar- 50 gm
Castor sugar- 1 ½ tbsp
Wedges of Lemon- 2
Method
Cut the papaya in half, discard the seeds, scoop out the flesh and liquidise the papaya. Pour it into a pan with lemon juice and bring to boil. Mash together butter, flour and egg yolks to make a soft paste. Add this to the above mixture. Remove from the fire and allow it to cool.
Heat the oven to 200° C. Place the rose petals on a baking tray, add 2 tbsp of water and castor sugar. Bake them for 5-6 min. Strain the petals and keep aside. Add rose water to the syrup. Whisk the egg whites with the icing sugar until they form peaks along with half the baked rose petals and the syrup. Arrange the papaya shells on a baking tray lined with foil. Fill the shell with the papaya purees. Decorate with the remaining rose petals and cook in the oven for 15-20 min. until well risen. Serve on individual plates with wedges of lemon and with some ordinary petals.
LILY BABU JOSE
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