Coconut soufflé with passion fruit sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 250 ml cold water for about 1 hour. Peel onions. Cut 4 onions into strips. Wash the meat, dab dry and cut into cubes. Clean and shine the mushrooms. Heat the oil in a frying pan. Fry the mushrooms for 3-4 minutes, season with salt and remove. Fry the meat in hot frying fat at high heat in portions, remove. Drain the porcini mushrooms, collect the stock. Fill up to 500 ml with stock. Chop porcini, put aside. Peel and dice garlic. Put garlic, tomato paste and half of the onion slices into the pot and fry briefly. Put the meat back into the pot, season with salt and pepper. Sprinkle with flour and sauté while stirring. Deglaze with red wine, add mushroom broth, bring to the boil and loosen the roasting mixture. Cover and stew at low heat for 1 1/2-2 hours until soft. In the meantime, pour on some water or broth if necessary. About 15 minutes before the end of the cooking time, add fried mushrooms, chopped porcini mushrooms and remaining onion slices to the goulash. Finely dice the bread roll. Heat milk, pour butter and flour over the rolls and knead. Bring the milk to the boil. Stir the flour butter into the boiling milk in 2 portions one after the other, let it melt and simmer briefly. Remove the pot from the stove. Stir 2-3 tablespoons of mixture and 1 egg white, then stir into the rest of the mixture.n and leave to stand for approx. 30 minutes. Finely dice 1 onion. Heat the butter, sauté the onion in it and take it out. Wash the thyme, shake dry, remove the leaves, except for some garnish, from the stalks and chop finely. Add eggs, steamed onion cubes and thyme to the rolls. Knead everything well and season with salt and pepper. Form small dumplings from the bread roll mixture. Put 2 portions into boiling salt water and let them simmer for 12-15 minutes. Keep ready dumplings warm. Stir 2 tbsp. cranberries into the goulash, season to taste with salt, pepper and a little sugar. Whip cream until semi-stiff, stir in 1 tbsp. cranberries. Arrange dumplings, goulash and 1 blob of cream each on plates, garnish with thyme. Add the rest of the cranberry cream

2. 2

   Stir in grated coconut. Pour into a bowl and let it cool down a little.

3. 3

   Grease 6 ovenproof moulds (each containing approx. 200 ml) and sprinkle with sugar. Separate the eggs. Stir the egg yolks individually into the lukewarm soufflé mixture. Beat the egg whites until stiff, sprinkle with sugar and vanillin sugar.

4. 4

   Fold into the soufflé mixture.

5. 5

   Fill the soufflé mixture into the moulds to about 2 cm below the rim. Place the moulds in a flat ovenproof dish and pour boiling water on them until half of the moulds are in the water. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes.

6. 6

   Cut the passion fruit in half and scrape out the flesh with a tablespoon. (Peel the mango, cut the flesh from the stone and dice very finely.) Mix with passion fruit nectar.

7. 7

   Roast the coconut chips in a pan without fat. Sprinkle the coconut chips over the soufflés and serve immediately with the sauce.