Soufflé with coconut and lime is an easy recipe for true gourmets

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.


Cooking method:

  1. Mild butter beat with sugar until white mass

  2. 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

  3. 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

  4. Pour the milk into the mass. If you need a pronounced coconut taste - you can replace the usual coconut milk

  5. 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

  6. Put mousse in ceramic cups and place them in a deep baking sheet

  7. 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

  8. Cool soufflé, sprinkle with powder, decorate with ice cream balls or caramel topping