Mango Soufflé Recipe - A light fluffy mango delicacy made with beaten eggs and rich cream.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Ripe mangoes(पके हुए आम), Eggs(अंडे)

Cuisine : French

Course : Desserts

Mango Soufflé

French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Mango Soufflé Recipe - How to make Mango Soufflé

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Prep Time : 41-50 minutes

Cook time : 4-5 hour

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Ripe mangoes pureed1/2 cup

  • Eggs 5

  • Castor sugar (caster sugar) 1 cup + 2 tablespoons

  • Cream 2 cups

  • Gelatin 1 teaspoon

  • Ripe mango 1

Method

Step 1

Break eggs one by one. Take three whole eggs and two yolks into a bowl and whisk. Add one cup of castor sugar and mix. Cook on a double boiler till thick.

Step 2

Beat one and a half cups of fresh cream. Add mango pulp and mix. When the egg mixture thickens remove from the double boiler. Strain and cool.

Step 3

Dissolve gelatin (add a little water to the gelatin and place in the microwave oven for fifteen seconds). Add this to the egg mixture. Add the cream mixture to the egg mixture and mix well.

Step 4

Pour this mixture into the ramekin moulds and set in the refrigerator for three to four hours. Peel and thinly slice the mango.

Step 5

Whip the remaining cream with two tablespoons of castor sugar and transfer into a piping bag fitted with a star nozzle.

Step 6

Once the soufflé is set, place the mango slices on the top along the outer circumference of the ramekin moulds. Pipe fresh cream in the centre and serve immediately.

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