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Coconut and lime soufflé recipe
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Soufflés have a reputation for being tricky to make, but it needn't be so with this easy to follow recipe, the lime and coconut go perfectly! See method
Ingredients
- 75g unsalted butter, plus extra for melting
- 3tbsp caster sugar
- 3 medium eggs
- 150ml (5fl oz) semi skimmed milk
- 100ml coconut milk
- 15g plain flour
- 15g (1/2oz) cornflour
- 1 lime
- 50g (2oz) caster sugar
- 190g icing sugar
If you don't have any limes, try a lemon instead
Each serving contains
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Energy
1190kj
284kcal
14%
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Fat
13g
18%
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Saturates
7g
37%
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Sugars
38g
42%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 41.1g
Protein 3.7g
Fibre 0.2g
Method
- Preheat the oven to Gas Mark 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
- Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer. Separate 3 medium eggs; set aside.
- Pour 150ml (5fl oz) semi-skimmed milk and 100ml (31⁄2fl oz) coconut milk into a pan. Add 15g (1⁄2oz) plain flour, 15g (1⁄2oz) cornflour and 75g (3oz) unsalted butter. Cook for 5 minutes over a medium heat until the mixture has thickened. Stir in the zest of 1 lime. Gradually add the egg yolks and combine. Cover and leave to cool.
- Whisk the egg whites with 50g (2oz) caster sugar until they form soft peaks. Mix a spoonful into the coconut mixture. Repeat until all the egg white is folded in.
- Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 9-10 minutes on the hot baking tray.Dust with icing sugar and serve immediately.
Tip
Sprinkling ramekins with breadcrumbs or sugar helps the mixture rise; infusing the milk gives extra flavour; and folding in egg whites gently helps create light, fluffy soufflés.
See more French recipes