Raspberry and coconut soufflés
Unsweetened coconut milk
200 ml, chilled, (see tip)
Shredded or desiccated coconut
2 tsp, (desiccated)
10 g, for dusting
2 x 3 second spray(s)
- Mix 1 tablespoon coconut milk with cornflour in a medium bowl to form a smooth paste. Stir in remaining coconut milk. Transfer to a small saucepan and cook, stirring, over medium-low heat until mixture boils and thickens. Remove from heat, cover the surface with baking paper and cool.
- Place raspberries in a large frying pan over medium heat. Cook, stirring occasionally, for about 5 minutes or until warm. Transfer to a food processor and process to a smooth purée. Press purée through a sieve over a bowl to remove the seeds. Reserve ½ cup (125ml) purée in a large bowl to cool for the souffles. Stir icing sugar into remaining purée to make a coulis. Cover coulis and set aside.
- Preheat oven to 200°C. Lightly spray 6 x 3/4 cup (185ml) capacity ovenproof ramekins with oil and lightly dust with plain flour. Tap upside-down to remove excess flour, then place on a baking tray.
- Whisk coconut mixture into the reserved 125ml raspberry purée until smooth and combined. Set aside.
- Beat egg whites in a separate large bowl with electric beaters until soft peaks form. Beat in caster sugar, 1 tablespoon at a time, until sugar is dissolved and mixture forms a soft, shiny meringue. Gently fold one-third of the meringue through coconut and raspberry mixture, then fold through the remaining meringue in 2 batches.
- Spoon mixture evenly into prepared ramekins. Flatten the tops with a palette knife and run your thumb around the rim to remove any excess mixture from the edge of ramekins. Scatter over coconut. Place tray in oven and reduce oven temperature to 180°C. Bake about 12 minutes or until soufflés are well risen and set. Serve immediately with raspberry coulis.