Mango & Passion Fruit Souffles

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 150ml milk
• 100ml double cream
• 140g caster sugar (separated into 100g and 40g portions)
• 3 egg yolks
• 1 tbsp plain flour
• 1 tbsp cornflour
• 1 large very ripe mango
• 85g dried mango, chopped
• 6 ripe (wrinkled) passion fruits
• 1-2 tbsp crème de pêche or light rum
• 25g butter, softened to room temperature
• 50g grated dark chocolate
• 4 egg whites
• squeeze lemon juice
• icing sugar, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Brush the softened butter inside individual ramekins, then sprinkle in the grated dark chocolate and tilt to coat the sides.

2. Blend the very ripe mango, chopped dried mango, lemon juice and the crème de pêche or light rum until smooth. Set aside.

3. Halve the passion fruits and scoop out the pulp and seeds into a bowl.

4. Warm the milk and double cream in a saucepan over medium heat until steaming but not boiling.

5. Whisk the egg yolks, 100g of the caster sugar, the plain flour and cornflour together in a bowl until smooth.

6. Slowly whisk the hot milk mixture into the yolks, return to the pan and stir over low heat until thickened. Heat to 160°F (71°C), then stir in the mango purée and passion fruit pulp and let cool slightly.

7. Whisk the egg whites in a clean bowl until foamy, then gradually add the remaining 40g caster sugar and whisk to stiff, glossy peaks.

8. Fold one third of the whites into the warm base to loosen it, then gently fold in the rest without knocking out the air.

9. Spoon the mixture into the prepared ramekins, level the tops and run your thumb around the rims. Bake for 12 to 15 minutes until risen and set. Dust with icing sugar and serve immediately.