Where have you been?

That’s the question some have asked me during my absent period. I have been really busy with lots and lots of things. Just a few days back, I accomplished the first hurdle in my PhD life – the confirmation. Months of preparation, and a presentation that went rather well, I am happy to reach another stage in life… How’s life without blogging? I did miss blogging indeed, but focusing with the issues at hand was also important. Part of that was the solution of healthier eating, adapting new habits, learning more new things about life. A lot of new discoveries really.

Now that I am back, there will be certain changes to this blog. Slowly. There are several dishes I haven’t featured here from last month or so. Gradually it will appear, as also the case with the new pattern of cooking in which I have become rather passionate about.

Before anything else though, I would like to dedicate this entry for a wonderful event called “A Taste of Yellow” hosted by a lovely lady, Barbara of Wino and Foodie. This is the second year this event is on, raising the awareness for cancer. Last year I participated with the savoury polenta based empanadillas. This year, my entry comes in the form of a fruit – the beautiful mango…

To use the lovely fragrant fruit, I decide to try making mango soufflé. This is my second attempt, and the first true success. My first attempt with the chocolate one didn’t go that well. But this one is totally different. I like the fruity flavours in soufflé much better I think. The lightness in texture, the fruitiness in flavours from mango and passionfruits, all combined to become a fantastic treat indeed.

I have listed the recipe here for everyone interested to try. However, do remember to check out other dishes featured in the round up of “A Taste of Yellow”.

Mango Soufflé with Passionfruit Topping

Based on a recipe by Michael Roux

Ingredients (for 4)

30g butter, softened

170g sugar

250ml milk

1 tsp vanilla extract

3 egg yolk

25g potato flour

105ml Grand Marnier

100g very ripe mango flesh, diced

7 egg whites

Passionfruit pulp, to serve

Method

1. Brush the inside of 4 souffle (10cm in diameter) dishes with butter. In each cup, put in 30g sugar, swirl around and remove the excess sugar. Put a baking sheet in the oven and heat to 180C
2. Heat milk in a small pan, add 20g sugar and bring to the boil. Remove from heat.
3. Put egg and 10g sugar in the bowl and whisk to a ribbon consistency. Add potato flour. Whisk till smooth. Pour the boiling milk to the mixture, add vanilla extract, whisk as you go and return to the pan. Bubble over low heat for 2 mins then add 75ml of Grand Marnier. Pour into another bowl and set aside. This is the pastry cream.
4. To prepare the mango, melt 30g sugar in a non-stick pan until caramelized. Add the mango and the rest of Grand Marnier. Cook for 1-2 mins. Set aside. (The soufflé can be prepared before hand up to this step).
5. To prepare the egg whites, beat until soft speak. Then, gradually add in the sugar (80g) and continue to beat until firm but not stiff. Mix 1/3 of the egg white into the pastry cream the gently fold the rest into the pastry cream. Be gentle so you won’t loose any air bubbles.
6. Fill the egg mixture half way in the prepared bowls. Spoon the mango mixture into the soufflé mixture, then, top up with the egg mixture. Run a knife around the edge of the dish to draw the soufflé top away from the edge. Immediately put into the oven and bake for around 8-10 mins.
7. Serve immediately with some passionfruit pupl or simple dust them with icing sugar.