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Mango Passion Fruit Soufflé with Vanilla Ice Cream and Strawberry Cocktail
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Mango Passion Fruit Soufflé with Vanilla Ice Cream and Strawberry Cocktail

2 hPara 4Nutri-Score D€€€
de @velcheva.vibe49 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • mango (peeled and cut into cubes)Frutas y verduras150 g
  • passion fruit (flesh scooped out)Frutas y verduras2 piezas
  • granadilla (flesh scooped out)Frutas y verduras2 piezas
  • sugar (divided between fruit puree and egg whites)Despensa100 g
  • starch (1 tbsp)Despensa10 g
  • lemon juice (freshly squeezed)Frutas y verduras15 ml
  • egg whites (at room temperature)Lácteos4 piezas
  • butter (softened, for greasing the molds)Lácteos20 g
  • sugar for dusting (for dusting the molds)Despensa20 g
  • water (if the puree is too thick)Otro30 ml
  • egg yolksLácteos5 piezas
  • cream 35% (divided in two)Lácteos500 ml
  • sugar for the ice creamDespensa100 g
  • vanilla bean (split lengthwise, seeds scraped)Especias1 pieza
  • milkLácteos200 ml
  • vanilla extract (1 tsp)Despensa5 ml
  • strawberries (hulled)Frutas y verduras200 g
  • lemon juice for the cocktail (plus a lemon wedge for the glass rim)Frutas y verduras30 ml
  • ice cubesOtro150 g
  • powdered sugar (for dusting)Despensa10 g

por ración

Nutrición

638kcal

Carbohidratos
75 g
Proteínas
11 g
Grasas
33 g
Adaptar utensilios

lo que usará

Utensilios

  • Ramequín ×4
  • Batidora de vaso
  • Tamiz
  • Cazo ×2
  • Bol ×2
  • Varillas
  • Espátula
  • Horno
  • ice cream maker

paso a paso

Preparación

  1. Prepare the molds

    • Grease each mold with butter.
    • Dust the molds with sugar and place them in the refrigerator.
    Paso 1

  2. Make the fruit puree

    • Cut the mango into cubes and scoop out the flesh of the passion fruit and granadilla.
    • Blend everything until pureed and strain through a sieve into a saucepan.
    • Add the starch, sugar and water and cook the puree down.
    Paso 2

  3. Whip the egg whites

    • Whip the egg whites with the sugar until stiff peaks form.
    Paso 3

  4. Fold and bake the soufflés

    • Gently fold the egg whites into the fruit puree with a silicone spatula.
    • Fill the molds to the top, smooth with a spatula and wipe the edges.
    • Bake at 190 °C until a golden crust forms.
    Paso 4

  5. Infuse the milk for the ice cream

    • Heat the milk, sugar, salt and half of the cream in a saucepan almost to boiling.
    • Split the vanilla bean, scrape out the seeds and add the seeds and pod to the milk mixture.
    • Cover and let it sit.
    Paso 5

  6. Make the custard

    • Whisk the egg yolks in a bowl and gradually pour in three ladles of the hot milk mixture while whisking.
    • Pour the yolk mixture back into the saucepan and cook, stirring constantly with a whisk, until it thickens to a cream-like consistency.
    • Pour the remaining cream into a bowl, combine it with the custard, add the vanilla extract and mix well.
    Paso 6

  7. Churn the ice cream

    • Pour the mixture into an ice cream maker.
    • Select the ICE CREAM mode and press Start.
    Paso 7

  8. Make the strawberry cocktail

    • Blend the strawberries with lemon juice and ice in a blender.
    • Rub the rim of the glass with lemon and dip it in sugar.
    Paso 8

  9. Serve

    • Remove the soufflé from the oven and dust with powdered sugar.
    • Make a cut in the center and top with ice cream.
    • Serve with the cocktail.
    Paso 9
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