Best Coconut And White Chocolate Souffles With Mango Rum Sauce Recipes

COCONUT CHICKEN WITH A TROPICAL MANGO RUM SAUCE

Steps:

• Mix the first 4 ingredients together in a large container with a top. Add chicken pieces, toss till coated and set aside.
• Place all Mango Rum Sauce ingredients in a blender or food processor and blend till smooth. Add to a pot and simmer over low heat for 10 minutes. Keep warm.
• Whisk egg whites till frothy. Toss in chicken pieces till coated.
• Place coconut in a bowl and dip each piece of chicken to coat with coconut.
• Set aside.
• Place enough oil to cover bottom of a large pan by 1/2 inch and heat to medium high.
• Cook 1/2 the chicken at a time about 4-5 minutes each side. Do not over crowd the pan.
• Drain cooked chicken on paper towels.
• Place chicken on a serving platter serve with Mango Rum Sauce.

NEVER-FAIL CHOCOLATE SOUFFLES

Steps:

• Preheat oven to 375°F.
• In a medium-sized bowl, combine cocoa and cornstarch thoroughly.
• Add a little of the cream and whisk to make a smooth paste.
• Whisk in remaining cream and the liqueur.
• I have made this with Kahlua, Grand Marnier, Chambord and brandy-- they're all good.
• If you use the evaporated milk instead of cream, expect the mixture to be pretty soupy.
• In a large bowl, beat egg whites until almost stiff.
• Slowly beat in sugar and beat until stiff and glossy.
• Now gently whisk a quarter of the egg whites into the cocoa mixture.
• Gently fold in another quarter.
• Now add all this mixture into the remainder of the egg whites and gently fold until well blended.
• Spoon the souffle batter into 6-to-8 1/2-cup sized custard cups.
• The volume you get will depend on how well you beat the egg whites and if you folded them into the cocoa mixture without deflating them too much.
• Don't worry, even if you only get 6 they will be wonderful.
• Set custard cups into a deep baking pan and carry this to the oven.
• Open oven, pull out rack, and set down pan.
• Now pour very hot tap water in the baking pan to come up about one-inch around the outside of the custard cups.
• (I do it this way so I don't have to carry the pan with the souffles and water to the oven-- it's heavy and you risk sloshing water into your souffles.) Slide in oven rack, close oven door and bake for 25 minutes.
• The centres will be a little runny, as they should be.
• Serve immediately.

COCONUT SOUFFLES WITH CHOCOLATE SAUCE

Steps:

• Preheat oven to 300°F. Butter six 3/4-cup custard cups (3 1/2 by 2 1/2inches) or a 1-quart shallow baking dish and coat with sugar, knocking out excess sugar.
• In a baking pan spread coconut evenly and toast until pale golden, 18 to 20 minutes. Cool coconut in pan on a rack. Toasted coconut may be made 2 days ahead and kept in an airtight container at room temperature.
• In a saucepan melt butter over moderately low heat and whisk in flour. Cook roux, stirring, 3 minutes and whisk in coconut milk. Bring mixture to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Remove pan from heat and whisk in lemon juice, coconut extract, vanilla, and 2 tablespoons sugar. Transfer mixture to a large bowl and cool mixture, its surface covered with a buttered round of wax paper. Chill coconut mixture until cold, at least 2 hours, and up to 2 days.
• Preheat oven to 350°F.
• With a wooden spoon beat coconut mixture to loosen. In a large bowl with an electric mixer beat whites with cream of tartar and a pinch salt until they just hold soft peaks. Gradually add remaining 4 tablespoons sugar, beating until whites just hold stiff peaks. Stir one fourth whites into coconut mixture to lighten and fold in remaining whites and three fourths toasted coconut gently but thoroughly.
• Pour soufflé mixture into custard cups or baking dish and sprinkle with remaining toasted coconut. Run tip of a knife around edges of soufflés to aid rising. Bake soufflés in lower third of oven until puffed and golden brown, 18 to 20 minutes if using custard cups or 20 to 25 minutes if using baking dish.
• Make chocolate sauce while soufflés are baking:
• Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and stir in cream until combined well.
• Chocolate sauce keeps, covered and chilled, 1 week.
• Top soufflés with sauce and serve immediately.

INDIVIDUAL CHOCOLATE SOUFFLES (MAKE AHEAD)

Steps:

• Butter (8) 1 cup ramekins, then coat evenly with sugar.
• Shake out excess sugar and place in refrigerator until ready to use.
• Melt 4 tbsp butter and the chocolate in a double boiler.
• Remove from heat, stir in vanilla, salt, and creme de cacao.
• Set aside.
• In a small saucepan, combine 1/3 cup sugar and 2 tbsp water and bring to a boil.
• Remove from heat.
• In a medium bowl, beat egg yolks on medium speed, slowly drizzle in the sugar syrup.
• Continue to beat until yolks are thick and pale yellow (3-5 minutes).
• Fold egg yolks into the chocolate along with the orange zest.
• Using clean beaters, beat the egg whites in a metal bowl, medium speed, for 30 seconds.
• Add the cream of tartar, then gradually add 3 TBSP sugar.
• Beat until the whites hold a 2" peak and are glossy.
• Take 1/4 of the egg whites and energetically stir them into the chocolate mixture.
• Gently fold in the remainder of the whites until just incorporated.
• Fill each ramekin almost to the rim.
• Wipe any filling from the rim with a wet paper towel.
• Cover each ramekin with plastic wrap and freeze until firm: at least 3 hours / up to 2 days.
• Place oven rack in the middle, preheat oven to 400°F.
• Remove souffles directly from freezer, uncover, and bake until risen: 16-18 minutes.
• Do not thaw the souffle, as it will not rise properly.
• Be careful not to overbake it.

QUICK RUM SAUCE

Steps:

• Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
• To serve over bananas:.
• Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
• Place in a dish and pour over sauce.