Queen's Mango Souffle

Total Time: 1 hr 46 mins Preparation Time: 1 hr 30 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 1 1/4 cups mango puree
• 2 tablespoons cornstarch
• 1 tablespoon rum
• 5 -6 egg whites, depending on size of eggs
• 1/4 cup sugar
• 1 lemon, juice of
• confectioners' sugar, for dusting

Recipe

• 1 heavily butter four 3 to 4" souffle ramekins.
• 2 put sugar in the ramekins and roll it around to coat all inner surfaces.
• 3 set the ramekins aside.
• 4 bring the mango puree to a boil in a heavy saucepan over medium-high heat.
• 5 reduce the heat to medium.
• 6 dissolve the cornstarch in the rum, then stir into the puree.
• 7 cook 2 minutes, stirring gently, as the mixture thickens.
• 8 place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
• 9 stir occasionally to chill quickly and evenly.
• 10 lift out the bowl and dry the sides; set aside.
• 11 combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
• 12 heat to 125 f.
• 13 pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
• 14 fold a large spoonful of beaten egg into the mango mixture to lighten it.
• 15 gently fold in the remaining beaten egg in 3 additions, preserving as much volume as possible.
• 16 fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
• 17 freeze at least 1 hour.
• 18 preheat the oven to 350 f.
• 19 place a rack in a large baking pan and fill the pan half way with hot water.
• 20 place the frozen souffles on the rack (do not let them touch the water).
• 21 bake 16 to 17 minutes, until puffed and just set.
• 22 to serve: remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
• 23 place each ramekin on a doily on a dessert plate.