Unmoulded Mango Soufflé, Brunoise of Fruit

Name: Unmoulded Mango Soufflé, Brunoise of Fruit
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 1 large ripe mango; 2 tsp lime juice; 2 tsp caster sugar and more for dusting the moulds; 2 egg whites; a pinch of salt

Preparation info

Serves
6

Difficulty
Complex

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

This is rather a tricky dish, but if you have the bottle for it, it’s worth a try. The tricky part is the unmoulding: you need to make sure that the soufflé mixture has cooked through otherwise the top half might fall off when you turn it out.

Ingredients

1 large ripe mango
2 tsp lime juice
2 tsp

Europe
United Kingdom
Dessert
Vegetarian
Gluten-free
London

Method

Preheat the oven to 400°F/205°C/Gas6. Butter and sugar very well 6 dariole moulds or large ramekins, rims included, and refrigerate.

Peel the mango (easiest with a swivel-bladed peeler) and remove the flesh from around the stone, avoiding the fibrous centre as much as possible.