for 8 pieces

Egg yolk mixture

80 g	butter
80 g	white flour
4 dl	milk
2 tbsp	honey mustard
2 pinch	salt
½	vanilla pod, cut open lengthwise, seeds scraped out
4	fresh egg yolks

Soufflé mixture

6	fresh egg whites
2 pinch	salt
80 g	sugar

To bake

a little

icing sugar

Mustard seeds

½ tsp	mustard seeds
½ tbsp	lemon juice
1 tbsp	sugar

Mango sauce

¼ tsp	cinnamon
a little	turmeric
1	mango, diced
½ bunch	peppermint, finely chopped

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.

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