Mango souffle

Mango souffle

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INGREDIENTS

1 1/4 cup cream-chilled
1 cup pureed mangoes
1 Tbsp gelatine
2 Tbsp lemon juice
1 cup sugar
1/2 cup water at room temperature
3 eggs - separated
A double boiler or a smaller sauce-pan that fits into a larger one containing water

INSTRUCTIONS

• Separate the eggs. Put the yolks into the double boiler and the whites into a very clean, greaseless bowl. 
• Sprinkle the gelatine in the 1/2 cup water and let it soak. Add the sugar to the yolks and beat till light and creamy. 
• Place the double boiler or the container with the water over low heat and place the mango puree and yolk mixture in it, stirring all the time. 
• This is the custard for the souffle. 
• When the custard is warm, add the soaked gelatine and continue stirring till it reaches a coating consistency. 
• Remove from heat, add the lemon juice and leave to cool till partially set. Beat the egg whites to a state of stiff peaks. 
• Beat cream to a thick consistency. Reserving a little cream for decorating, mix in the rest into the custard, in folding motions, and then fold in the egg whites too, till no lumps are left. 
• Pour this into the bowl, decorate with the cream and leave it to set in the refrigerator and not the freezer.

Source: http://food.ndtv.com/recipe-mango- souffle-219634
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