Mango Soufflé. With this simple recipe and the right ingredients, you can create one of the most divine desserts there is.
Ingredients
- 280g Waitrose & Partners Prepared Mango
- 1/2 lemon, juice of
- 1 tbsp golden caster sugar
- 200ml whole milk
- 35g golden caster sugar
- 1 vanilla pod
- 4 Medium Waitrose & Partners British Blacktail Free Range Eggs, yolks
- 20g plain flour
- 4 Medium Waitrose & Partners British Blacktail Free Range Eggs, white
- 40g golden caster sugar
This recipe was created in partnership with Waitrose.
Mango Puree…
- 280g Waitrose & Partners Prepared Mango
- 1/2 lemon, juice of
- 1 tbsp golden caster sugar
Creme Patissiere
- 200ml whole milk
- 35g golden caster sugar
- 1 vanilla pod
- 4 Medium Waitrose & Partners British Blacktail Free Range Eggs, yolks
- 20g plain flour
To Finish…
- 4 Medium Waitrose & Partners British Blacktail Free Range Eggs, white
- 40g golden caster sugar
To make your mango puree, warm your Waitrose & Partners Prepared Mango in a pan with lemon juice and sugar. Once softened, let cool to room temperature and blitz into a smooth paste. This can store in the fridge for up to 3 days so enjoy it on your yoghurt in the mornings if you have leftovers.
Next up, crème pât! Split your vanilla pod in half and scrape out the seeds. Add to a pan, along with the pod, and your milk and 20g caster sugar. Bring to the boil and then take off the heat.
In a separate bowl whisk your egg yolks and 15g caster sugar until they are double in size, pale and thick. Mix in your flour. Pour in your milk mixture, being sure to stir continuously to avoid curdling. Return to the pan, still stirring, and boil until as thick as double cream. Remove from the heat and set aside.
Whisk your egg whites until frothy and then add your 40g caster sugar until they form soft, airy peaks.
Once your crème pât has cooled to room temperature stir in 2-3 tablespoons of your mango puree. Add a third of your egg white mix, making sure it’s well combined, then gently fold in the rest of your egg whites with a metal spoon or spatula to avoid knocking out too much air.
Grease your ramekins with a thin layer of butter, dragging it upwards (this will encourage your soufflés to grow). Dust them with caster sugar and fill with your soufflé mixture. Level off with a spatula and clean the rim. Pop into a preheated oven at 200°C/400°F/gas 6 on a hot flat baking tray for 10 minutes or until risen and golden on top.
Eat straight out the oven with a drizzle of warm mango puree on top.