Ingredients
Mango-Rum Sauce
1 lb frozen mango
1 tablespoon minced fresh ginger
3/4 cup water
1/2 cup sugar
3 tablespoons white rum
Souffles
1 1/2 cups whole milk
1/2 cup unsweetened coconut milk
8 large eggs, separated
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For the Mango-Rum Sauce: In a 1-quart saucepan, combine all of the ingredients except the rum and bring to a boil. Reduce the heat to a simmer and cook the mangoes until tender, about 10 minutes. Remove from the heat and place in a blender. Puree until smooth, about 30 seconds. Remove from the blender, stir in the rum and serve the warm sauce with the souffles. (If made in advance, the sauce may be refrigerated for up to 2 days before using but should be returned to room temperature before serving.) Yield: about 2 cups. Souffles: In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer. In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil. Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend. Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools. Cool to room temperature before proceeding. Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use. Preheat the oven to 425 degrees F. Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip
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White chocolate callets — mousse, ganache, decorating
Heat-resistant spatulas for folding, stirring, scraping
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Temperature-controlled tempering for chocolate work
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White chocolate callets — mousse, ganache, decorating
Heat-resistant spatulas for folding, stirring, scraping
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Temperature-controlled tempering for chocolate work