Friday, July 16, 2010

                                                             MANGOES-- (Continued)

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................
                                                                          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.