Coconut soufflé with passion fruit sauce

Name: Coconut soufflé with passion fruit sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 110 g Sugar; 1 TABLESPOON Starch flour; 4 Passion Fruit; 4 Eggs (size M); 250 ml Milk; 1 package Vanillin sugar; 40 g Butter; 40 g Flour; 2 Protein (size M); 80 g Coconut flake; 20 g Coconut chips; 7-10 Tbsp Fat and sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

110 g Sugar
1 TABLESPOON Starch flour
4 Passion Fruit
4 Eggs (size M)
250 ml Milk
1 package Vanillin sugar
40 g Butter
40 g Flour
2 Protein (size M)
80 g Coconut flake
20 g Coconut chips
7-10 Tbsp Fat and sugar

Directions

1
Boil 150 ml water and 50 g sugar. Stir starch into 2 tablespoons of water until smooth and thicken syrup with it. Halve the passion fruit, scrape out the pulp, add to the syrup and chill. Separate the eggs.
2
Heat milk, 60 g sugar and vanillin sugar. Melt butter and stir in flour. Gradually add milk and stir. Bring to the boil while stirring constantly. Immediately stir in 2 egg whites and grated coconut.
3
Stir in the egg yolks one after the other. Beat 4 egg whites with the whisks of the hand mixer until stiff and fold into the soufflé mixture. Pour into greased moulds sprinkled with sugar (each containing approx. 250 ml).
4
Place the moulds in a flat ovenproof dish. Fill up to halfway with boiling water. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Chop the coconut chips coarsely and roast in a pan without fat for approx. 3 minutes.
5
Spread the coconut chips over the finished soufflés. Serve immediately with sauce.