| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food1 |
8 |
Servings |
INGREDIENTS
| 7 |
oz |
Kumquats or about 30 |
|
|
kumquats |
| 1/2 |
pt |
Orange juice |
| 4 |
T |
Cointreau |
| 2 |
|
Mango |
| 4 |
|
Eggs |
| 2 |
T |
Granulated or caster sugar |
| 1/4 |
|
Single cream |
INSTRUCTIONS
Preheat the oven to 190C. You will need 8-10 ramekin dishes. Slice
kumquats and put in a saucepan with orange juice and Cointreau. Bring
to the boil and allow to simmer for 40 minutes to reduce. Separate
eggs, put whites in a large bowl and put yolks in a food processor or
liquidizer with drained mango, cream and sugar. Process until smooth .
Whisk egg whites until stiff and fold into mango mixture. put into
ramekins and either cook immediately for 25 minutes and serve with
sauce or freeze uncooked. May be prepared up to this point the day
before and the souffls may be frozen before cooking. Cook souffls
from frozen - put in oven for 35 minutes and serve immediately. Re
heat sauce over gentle heat for 5 minutes or in microwave for 3
minutes and serve with souffls. The souffls will sink quite quickly
once they have been taken out of the oven. Don't linger between the
oven and table. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited.
All rights reserved. Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“No one knows the pain of rejected love like Jesus”