Souffle is an exquisite and original dish that can equally easily become both an unusual dessert on a festive table and a hearty meal of the morning. Its texture is something between a delicate omelette and an airy biscuit melting on the lips. Delicate taste with subtle notes of citrus will add charm to this spring recipe.
- Eggs - 3 pieces.
- Sugar - 200 g
- Quality butter - 60 g
- Lime (or other citrus) - 2 pcs.
- Flour - 125 g
- Milk - 180 g
- Baking Powder - 1 tsp.
- Coconut shaving - 40 - 50 g
- Mild butter beat with sugar until white mass
- Prepare citrus: chop the fruit from the zest and squeeze out the juice. You can use the juice of one lime (lemon or orange) - so the taste of the dish will be softer
- Separate the yolks from the proteins and put them into the oil mass. Add the citrus juice and zest, whisk the mixture. Then enter the dry ingredients - flour, baking powder and chips
- Pour the milk into the mass. If you need a pronounced coconut taste - you can replace the usual coconut milk
- In a separate container, whisk the squirrels to a strong foam. Then add the proteins in portions to the dough, each time gently kneading their scapula
- Put mousse in ceramic cups and place them in a deep baking sheet
- Preheat the oven to 180 degrees. Put the pan on the grate and pour boiling water into it until the middle of the bowls - this is the secret of the evenly tender souffle texture. Bake for about 20 - 30 minutes, until a golden crust appears. Readiness check with a skewer - it should go dry
- Cool soufflé, sprinkle with powder, decorate with ice cream balls or caramel topping