Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Egg yolk mixture
Soufflé mixture
To bake
Mustard seeds
Mango sauce
Utensils
8 soufflé dishes (each holding approx. 150 ml), greased and sugared, chilled
How it's done
Preparation
Place a baking tray on the bottom shelf of the oven. Preheat the oven to 200°C.
Egg yolk mixture
Heat the butter in a small pan. Add the flour, cook while stirring; the flour must not take on any colour. Remove the pan from the heat. Combine the milk, mustard, salt and vanilla, bring to the boil. Pour through a sieve into the flour, stir to form a paste which separates from the base of the pan, allow to cool slightly. Gradually add the egg yolks, stirring until smooth.
Soufflé mixture
Beat the egg whites with the salt until stiff. Gradually add the sugar, continue beating until the egg whites turn glossy. Beat approx. 1/3 of the egg whites into the egg yolk mixture using a whisk, then carefully fold in the rest using a rubber spatula. Transfer to the prepared dishes. Place the dishes on the hot tray in the oven.
To bake
Approx. 25 mins. in the preheated oven. Do not open the oven, otherwise the soufflés will collapse. Remove from the oven, dust with icing sugar and serve immediately.
Mustard seeds
Dry-roast the mustard seeds in a frying pan until golden brown. Add the lemon juice and sugar, caramelize, leave to cool on a sheet of baking paper.
Mango sauce
Mix the cinnamon, turmeric and caramelized mustard seeds, mix in the mango and mint. Serve the mango sauce with the soufflés.
How-tos
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