Mango Souffle

Ingredients

• Mango (ripe) pulp ¾ cup
• Cream, chilled 1 ¼ cup (250 g)
• Mango (ripe), peeled and cut into small pieces 1 cup (1 large mango)
• Gelatine 1 tbsp (8 g)
• Lemon juice 2 tbsp
• Sugar ¾ cup (180 g)
• Water at room temperature ½ cup (125 g)
• Eggs, separated 3
• Double boiler or a smaller sauce-pan that fits into a larger one containing water

Preparation

• Put egg yolks into the double boiler and the whites into a large bowl. It is very important that the yellow does not go into the whites, otherwise the whites will not get beaten stiff enough.

• Sprinkle the gelatine over the ½ cup water and let it soak.

• Add sugar to the yolks and beat till light and creamy. Add the pulp and mix well.

• Place the container over water, over low heat, so that it is hot but not boiling and keep stirring till mixture is warm (you have to stir continuously, so that it does not curdle).

• When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency. (When you dip the spoon in it and lift, a thin layer forms over the spoon and then flows back ).

• Remove from heat, add the lemon juice and leave to cool.

• Beat egg whites till stiff peaks form. Cover. Beat the cream till it holds shape (if cream is not thoroughly chilled, keep over ice and beat, otherwise it will form into butter).

• Keep a little cream for decorating, and mix the rest into the mango mixture (it should be completely cooled), in folding motions.

• Now `fold’ in the egg whites, till no lumps are left. If there is watery egg white at the base when you lift off the whipped portion, do not add that. Mix in the chopped mango.

• Pour this into the bowl, decorate with the cream and some mango slices and leave it to set in the refrigerator.