Quick & Easy

Mango soufflés with chocolate collars

Sweet and crispy French-style mango soufflés with chocolate collars from Australian Women's Weekly.
mango soufflés with chocolate collars
6
40M

Ingredients

Method

1.Place collar of foil around six ½ cup (125ml) dishes, about 1.5cm above the rim; secure with string. Brush inside of foil and halfway into dishes evenly with combined chocolate and butter; refrigerate until set.
2.Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Heat milk in small saucepan until almost boiling; gradually beat into egg yolk mixture.
3.Return mixture to pan, stir over heat, without boiling, until mixture begins to thicken. Transfer to large bowl; cover, cool to room temperature.
4.Fold mango purée into custard. Sprinkle gelatine over water in small jug; stand jug in small saucepan of simmering water, stir until dissolved. Cool to room temperature; do not allow to set. Stir gelatine mixture into mango mixture.
5.Beat cream in small bowl of electric mixer until soft peaks form; fold into mango mixture.
6.Beat egg whites in small bowl of electric mixer until soft peaks form; fold into mango mixture.
7.Pour mixture into dishes; refrigerate until set. Remove collars, serve with whipped cream.

You will need about 3 medium mangoes (1.3kg) for this recipe. These soufflés can be made a day ahead; keep, covered, in refrigerator.

Note

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