Now, that the Mango Season is coming to an end, Here is a good recipe for A Souffle made with Fresh mangoes, I have tasted it with canned puree but nothing can compare with the fresh King of fruits, and Souffle to make one perfect - a bit of skill and patience is required and a Souffle has to be like a Souffle, I have tasted Souffle in many Restaurants which taste nothing but like a pudding out of custard. Now let it be a Chocolate , a Lemon, coconut or Pineapple Souffle.
The secret of making a light and airy Souffle lies in the careful whisking of the egg whites. Always use a good metal spoon or a Spatula for folding the mixture and be careful to keep as much air in them as possible and this will come only with experience . Try this mango souffle................
Sugar 1/2 cup
Eggs 3 nos
Thick Cream 1/2 cup
Gelatin 2 tsp
Mango slices 1/2 cup- very fine slices
Mango Puree 1/2 cup
-Soak the gelatin in 2 tbsp of water, separate egg whites and yolk.
-Put the mango puree in a mixing bowl , add the sugar and egg yolk and whisk over a double boiler, add the dissolved gelatin and mix well then keep aside to cool down a bit.
-Beat the cream and add to the mixture.
-Beat the egg white till stiff and then fold it into the mixture gently.
-Divide into equal stem glasses, a Champagne Saucer would be ideal; set it in a freezer for 2 hours.
- Garnish with slices of Mango before serving.
Sunday, July 4, 2010
YOU NEVER KNOW UNTIL YOU TRY===
Yes-- making a Mousse or Souffle is no great deal, all that is required is the exact Quantity and Quality of the ingredients that are used and follow the simple rules in folding and mixing that is it, but do not try to substitute the quantum used in proportions is very important for setting and giving the right consistency ........Try this............Yummy Mousse
Mangoes 2 nos --Good ripe ones
Lime Juice 1 tbsp
Sugar 3 tbsp
Gelatin 1 tsp
Egg white 2 nos
Cream 2 tbsp
-Wash and cut mangoes , peel skin and make a good pulp in the blender along with the lime juice stir in the sugar- this should yield you 2 cups- keep aside.
-Dissolve the gelatin in a tablespoon of hot water and add to the puree.
-Beat the egg white with a pinch of salt until they stand in peaks, whip the cream until its stiff and then fold it into the egg white .
-Now fold the Egg white into the Mango puree very gently.
-Now pour this into an individual dish or cups of your choice and chill in a freezer for 2--3 hours until set.
-Before serving use an appropriate garnish of your choice , may be a small thin Slice of fresh Mango...........and there goes your MOUSSE...........