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Friday, December 28, 2012,2:37 AM by
V.Chitralekha

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RASPBERRY SOUFFLES WITH MANGO SAUCE

Serves :
6

Preparation Time :
25 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Preheat oven to 180°C / 350°F / Gas mark 4. Grease 6-8 medium ramekins with melted butter.
  • Put raspberries in a pan, add lemon juice and half the sugar and simmer for 3-5 minutes or until they are soft.
  • Remove from heat and push through a wire sieve to remove seeds. Return puree to saucepan and mix in cornflour mixture.
  • Cook over medium heat, stirring constantly, until puree is thick and smooth.
  • Transfer to a bowl and set aside to cool completely.
  • Stir egg yolks one at a time into raspberry puree.
  • Whisk egg whites in another bowl until stiff, add remaining sugar and whisk until glossy. Stir a tablespoonful of whites into raspberry mixture and fold in the rest.
  • Spoon into ramekins, smooth tops level and run a small knife around the top edge of each, between the ramekin and the mixture, to help soufflés rise evenly.
  • Set ramekins on a baking tray and bake for 5-7 minutes or until set and crusty on top but still soft in the middle. Remove from oven.
  • Warm mango sauce and place soufflés on serving plates, push a hole in the centre of each and pour in warm sauce.

INGREDIENTS

  • 150 grams caster sugar
  • 250 grams fresh raspberries
  • Juice of 1 lemon
  • 3 teaspoon cornflour, mixed with little water until smooth
  • A little melted butter for greasing
  • 3 large egg yolks
  • 4 large egg whites
  • Icing sugar, to dust

Mango Sauce

  • 1 ripe mango, peeled
  • 100 ml fresh orange juice

Mango Sauce

  • Blend the mango with orange juice until smooth. Add more orange juice to make a smooth sauce if the mango is large.
  • Posted Sunday, February 12, 2023 at 11:56:38 PM

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