A very simple recipe and amazing taste.
All you have to do - is little beating and whipping.
Mango souffle
1 --1 cup whipped cream
2 -- 3 egg whites (separated)
whipped until form peaks.
3 -- 4 teaspoons gelatin
dissolved in2 tablespoon water
4 -- 3or 4 egg yolks
beat with gelatin (dissolved) +sugar(if required)
5 - 1 cup- mango pulp
Keep all 5 ingredients ready at room temperature, means if it is cold,keep gelatin worm,it should not set before finished mixing.
Take bowl of yolk and gelatin at low speed of beater add mango pulp,add cream then fold egg whites.
Transfer souffle in a metal dish ,which is filled to the top.
Keep in the freezer for 40 minutes or till set completely.
To unmould ,stand the dish ,for a minutes,in a bigger dish half filled with worm water,run knife to free souffle from sides.Keep plate (inverted)on top of dish and tern,it comes out clean.
Serve chilled.
All you have to do - is little beating and whipping.
Mango souffle
1 --1 cup whipped cream
2 -- 3 egg whites (separated)
whipped until form peaks.
3 -- 4 teaspoons gelatin
dissolved in2 tablespoon water
4 -- 3or 4 egg yolks
beat with gelatin (dissolved) +sugar(if required)
5 - 1 cup- mango pulp
Keep all 5 ingredients ready at room temperature, means if it is cold,keep gelatin worm,it should not set before finished mixing.
Take bowl of yolk and gelatin at low speed of beater add mango pulp,add cream then fold egg whites.
Transfer souffle in a metal dish ,which is filled to the top.
Keep in the freezer for 40 minutes or till set completely.
To unmould ,stand the dish ,for a minutes,in a bigger dish half filled with worm water,run knife to free souffle from sides.Keep plate (inverted)on top of dish and tern,it comes out clean.
Serve chilled.
No comments:
Post a Comment