| Iced Mango Soufflé | ||
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| Ingredients : | ||
| 5 Egg 1 cup + 2 tbsps Caster sugar 2 cups Cream 1/2 cup Mango pulp Ripe mango cubes for garnish | ||
| Method : | ||
| 1. Take three whole eggs and two yolks in a thick bottomed pan. 2. Add caster sugar in and mix with a whisker. 3. Place it on a double boiler and cook, stirring continuously with a wooden spoon on low heat until thick and foamy. 4. Remove bowl from heat and continue to whisk until completely cool. 5. Whip one and a half cups of cream till it forms soft peaks. 6. Mix in mango pulp. 7. Gently fold the cream and mango pulp mixture into the egg mixture. 8. Transfer into a prepared soufflé dish or individual ramekins and freeze overnight. 9. Whip the remaining cream with two tablespoons of caster sugar till stiff. 10. Transfer into a piping bag with a star nozzle. 11. Pipe rosettes on the top of the soufflé and serve garnished with mango slices. Source : User Contributed at Tarla Dalal |
