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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 1 oz desiccated coconut
- 2 1/2 tbsp butter
- 1/4 cup sugar
- 1 None lime, zested
- 1 None orange, zested
- 1 None lemon, zested
- 1/4 cup flour
- 1 cup milk
- 2 None large eggs, separated, plus 2 large egg whites
- 1 tbsp orange juice
- None None powdered sugar, for dusting
- None None whipped cream, to serve
Method
- Preheat oven to 400°F. Lightly grease 4 x 3/4 cup ramekins. Dust with coconut and place on a baking sheet.
- For the souffle mixture, combine butter, sugar and zests in a saucepan. Stir over medium heat until butter has melted. Add flour and cook, stirring, 1 min. Remove from heat. Stir in milk. Return to heat and cook, stirring, until mixture boils and thickens. Reduce heat to low and simmer 1 min. Whisk in egg yolks and orange juice. Cool slightly. In a clean bowl, using an electric mixer, beat egg whites until soft peaks form. Using a metal spoon, gently fold into citrus mixture.
- Spoon evenly into prepared dishes. Bake 15-20 mins, until puffed and golden. Dust with powdered sugar. Serve immediately with whipped cream.
