BAKED MANGO SOUFFLE

By Chef Paul Hayward

Yield: 1000 grams

450 grams Boiron Mango Puree
90 grams Caster Sugar
.
50 grams Corn Flour
50 grams Cold Water
.
265 grams Egg Whites
15 grams Sosa Albuwhip Powder
.
80 grams Caster Sugar*

Method
1. Bring puree and sugar to a boil
2. Mix corn flour and cold water into a smooth paste with a hand whisk
3. Pour slowly into the boiling mixture while whisking and cook starch out until
thickening stops (approx. 30 seconds)
4. Pour into metal bowl and cover directly with heat proof cling film (so no skin
forms) and allow to cool to room temperature
5. Whisk egg whites and Albuwhip powder on medium speed until soft peaks
6. Remove from machine and finishing whipping to stiff peak by hand using a
balloon whisk, add sugar and whisk sugar through until combined
7. Soften souffle base with hand whisk until smooth and whisk in 1/4 of the
meringue to soften base and then fold this in the rest of meringue
8. Brush selected mold with soft butter (mayonnaise consistency) and then fill
with caster sugar and pour into next prepared mold while rotating so all parts
of the dish are coated with sugar and tap mold from base to remove any excess
sugar and pour out
9. Pipe mixture into mold using piping bag with large hole from the center,
upwards until full
10. Level off with Palette Knife and then using finger and thumb together running
around the top edge of dish to create clean edge
11. Bake at 170C with low fan in a convection oven (time depends on size and
material of the mold so always do a test)