Tropical Soufflé

Experience the refreshing flavours of this Tropical Soufflé, made with frozen pineapple and mango puree. This light and airy dessert is ideal to enjoy during the summer.

Ingredients

6 people

general.ingredients.name	general.ingredients.amount
frozen pineapple	200g
sugar	280g
pudding powder	29g
vanilla pod	2
water	10g
frozen mango puree	240g
Cointreau	40g
egg whites	240g

Pineapple filling
200g frozen pineapple - 100g sugar - 9g pudding powder - 1 vanilla pod - 10g water
METHOD. Slice a fine brunoise from the pineapple chunks and bring to a boil with the sugar and vanilla pod. Mix the pudding powder and water and add to the warm mixture. Boil until it thickens. Pour into a round silicone mould and freeze.
Mango soufflé
240g frozen mango puree - 40g Cointreau - 1 vanilla pod - 20g pudding powder - 10g sugar - 240g egg whites - 170g sugar
METHOD. Mix the mango puree, Cointreau, vanilla pod, pudding powder and sugar (10g). Bring to a boil while whisking until it thickens. Scale 250g from the mixture and set in the fridge to chill. Whip the egg white with the sugar (170g) and fold into the chilled mango custard.
Assemblage
Frozen pineapple filling - 250g mango soufflé
METHOD. In an oven-safe bowl, add the frozen pineapple filling and add the mango soufflé on top. Bake at 180°C in a preheated oven for 18 minutes.

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