Coconut and lime soufflé recipe
Soufflés have a reputation for being tricky to make, but it needn't be so with this easy to follow recipe, the lime and coconut go perfectly!
See method- Serves 8
- 10mins to prepare and 30mins to cook
- 284 calories / serving
Ingredients
- 75g unsalted butter, plus extra for melting
- 3tbsp caster sugar
- 3 medium eggs
- 150ml (5fl oz) semi skimmed milk
- 100ml coconut milk
- 15g plain flour
- 15g (1/2oz) cornflour
- 1 lime
- 50g (2oz) caster sugar
- 190g icing sugar
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Shop ingredientsEach serving contains
- Energy
- 1190kJ 284.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 38g
of the Reference intake
Carbohydrate 41.1gProtein 3.7gFibre 0.2g
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Method
- Preheat the oven to Gas Mark 5, 190°C, 170°C fan. Warm a baking sheet in the oven.
- Brush 8 x 100ml (31⁄2fl oz) ramekins with melted butter and sprinkle over 2-3tbsp caster sugar in an even layer. Separate 3 medium eggs; set aside.
- Pour 150ml (5fl oz) semi-skimmed milk and 100ml (31⁄2fl oz) coconut milk into a pan. Add 15g (1⁄2oz) plain flour, 15g (1⁄2oz) cornflour and 75g (3oz) unsalted butter. Cook for 5 minutes over a medium heat until the mixture has thickened. Stir in the zest of 1 lime. Gradually add the egg yolks and combine. Cover and leave to cool.
- Whisk the egg whites with 50g (2oz) caster sugar until they form soft peaks. Mix a spoonful into the coconut mixture. Repeat until all the egg white is folded in.
- Divide the mixture between the ramekins and level the top. Run a finger around the inside rim of the ramekins. Bake for 9-10 minutes on the hot baking tray.Dust with icing sugar and serve immediately.
- See more French recipes
