• Saturday, September 26, 2020

Coconut Dessert

Coconut and Papaya Soufflé
June 3, 2014

200gm papaya
200ml fresh coconut milk
100gm sugar
20gm corn flour
25ml coconut liquor

I40gm egg whites
40gm sugar 
extra butter and sugar for moulds



Peel and seed the papaya, dice and combine with coconut milk and sugar. Cook slowly for 6 minutes, blend in food processor and pass through strainer to have a smooth puree.

Mix liquor and corn flour; add to puree and cook for a further 5 minutes. Pass through strainer once again. Allow to cool. Whisk egg whites until soft peak and slowly add the sugar. Whisk until firm peaks. Add a small amount of the egg-white mix to the puree and mix; add the remaining egg whites and very gently fold through.

Add mix to pre-buttered and sugared moulds, fill to the top and scrap off any excess mix. The result should be a flat surface. Clean the rim of the mould.

Bake at 170°C, with low fan for 9–12 minutes (depending on your oven). Remove and sprinkle with icing sugar and serve immediately. We serve ours with lemon grass ice cream and a passion fruit macaron.

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