Coconut and White Chocolate Souffles With Mango-Rum Sauce Recipe

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Coconut and White Chocolate Souffles With Mango-Rum Sauce
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Ingredients
16
Count
Nutrition
420
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. For the Mango-Rum Sauce:
  2. In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.)
  3. Yield: about 2 cups.
  4. Souffles:.
  5. In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer.
  6. In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil.
  7. Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend. Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools. Cool to room temperature before proceeding.
  8. Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use.
  9. Preheat the oven to 425 degrees F.
  10. Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip attachments for the mixer, beat the egg whites until they begin to turn white and foamy, 2 to 3 minutes. Gradually add the remaining 2 tablespoons of sugar to the bowl, and continue to beat the egg whites until soft peaks develop. Using a large plastic spatula, fold 1/3 of the egg whites into the pastry cream. Gently fold the remainder of the egg whites into the pastry cream base in 2 additions just until incorporated. Divide the souffle batter evenly among the 8 ramekins and place them on a sheet pan. Bake the souffles until they have risen at least 1-inch from the rim of the ramekins and the centers are set, about 12 to 14 minutes.
  11. Serve the souffles as soon as they come from the oven, dusted with powdered sugar and with the Mango-Rum Sauce spooned over the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 420.09 Kcal (1759 kJ)
Calories from fat 161.3 Kcal
% Daily Value*
Total Fat 17.92g 28%
Cholesterol 199.53mg 67%
Sodium 110.44mg 5%
Potassium 353.87mg 8%
Total Carbs 52.22g 17%
Sugars 40.23g 161%
Dietary Fiber 2g 8%
Protein 10.99g 22%
Vitamin C 21.1mg 35%
Iron 1.5mg 8%
Calcium 131mg 13%
Amount Per 100 g
Calories 165.71 Kcal (694 kJ)
Calories from fat 63.63 Kcal
% Daily Value*
Total Fat 7.07g 28%
Cholesterol 78.7mg 67%
Sodium 43.56mg 5%
Potassium 139.59mg 8%
Total Carbs 20.6g 17%
Sugars 15.87g 161%
Dietary Fiber 0.79g 8%
Protein 4.33g 22%
Vitamin C 8.3mg 35%
Iron 0.6mg 8%
Calcium 51.7mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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