A light fluffy French delicacy made with beaten eggs and rich cream
Puree one mango in a bowl. Dice the other mango into small pieces and keep aside.
Boil 150 ml water and mix gelatin until all of the gelatin gets dissolved in water.
Separate the egg yolk from the white. Beat the egg whites until stiff peaks form
Beat the heavy cream until soft peaks form.
Add the egg yolks and sugar to the pureed Mango.Stir the mixture on a double boiler until all the sugar gets dissolved. Make sure not to over cook the egg yolks
Remove from fire and add the gelatin mixture and beat them in well together.
Add the heavy cream and beat well.
Fold in the egg whites to the above soufflé mixture thoroughly.
Empty the mixture into a container in which you wish to set the soufflé up or spoon the mixture into small individual serving bowls.
Refrigerate for 2-3 hours (until set). Before serving add the mango pieces. Serve chilled.
Serving suggestions: 1) Spoon the soufflé into a bowl or glass. Add more mango pieces. 2) Layer the soufflé alternating with whipped cream.
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