Making Lime and Coconut Soufflé
Lime seems to be making a regular appearance in my recent posts and if you don’t have a thing for these little suckers, then I duly apologize. As it is, today I decided to attempt to make one of the crème de la crème of desserts - the soufflé. I used Paul Rankin’s recipe as a guide and had a bout of paranoia on the cooking time, and so spent the entire 10 minutes with my nose against the oven door watching the souffle rise, just incase I miss the limit and it collapses. In the end these came out pretty well. Serve these immediately because being the elitist that they are, they definitely do not hang about.
Lime and Coconut Soufflé:
[ 1 cup coconut milk + 1/3 cup unsalted butter, plus extra to grease the ramekins + 1 tablespoon corn flour + 1 tablespoon flour + 1 lime, zest only + 3 eggs + 1/4 cup caster sugar, plus extra to dust the ramekins ]
Pre-heat the oven to 180 degrees C / 350F.
Zest the lime (will yield about 1 teaspoon).
Brush two ramekin dishes (or teacups, in this case) with a little melted butter.
Add a small amount of sugar to each, turn them to coat the sides and bottom, shaking out any excess.
Separate the the egg yolks from whites and set aside.
Making the Coconut Pastry Cream:
Heat the coconut milk, flour, cornflour, lime zest and butter in a saucepan over a medium heat for 5-6 minutes, or until thickened slightly. Remove from heat.
Add in the lime zest to the coconut milk mixture.
Whisk the egg yolk lightly and first temper the coconut milk mixture into the egg yolk (pour a ladle into the egg yolk and whisk) before adding the rest in.
Return to the saucepan and cook on low heat until it thickens.
**When you lift a spoonful up, the mixture will be able to hold its shape without running off the spoon.
Put in a bowl and put a cling film over the surface to prevent filming. Set aside to cool off completely.
In a separate, clean bowl, whisk the egg whites with the sugar until it forms soft peaks when the whisk is removed.
Carefully fold the coconut mixture into the egg white mixture.
Spoon the soufflé mixture into the ramekins. Tap the ramekins down to evenly distribute the mixture at the bottom.
Level off the tops with a palette knife and run your thumb around the edge to help it rise.
Place onto a baking tray. Bake in the oven for 10 minutes, or until risen and golden-brown.
Dust with icing sugar to finish off and serve immediately.
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