Coconut-Malibu Tropical Soufflé

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Credit: Mathilde de l'Ecotais
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Ingredients (6 people)

Preparing the Malibu granita

  • 1 bottle Malibu liqueur

Making the soufflés

  • 3/4 cup egg whites (20 cl) for 7 ounces passion fruit cream (200 g) – quantity for 2 pans, 4 inches (10 cm) in diameter and 2 1/2 inches (6.5 cm) high
  • 1 3/4 ounces sugar (50 g)
  • Ladyfinger cake (SQ)
  • passion fruit juice (SQ)
  • freshly grated coconut (SQ)

Instructions

Step 1: Making the passion fruit cream

Prepare pastry cream by creaming egg yolks with sugar until light in color. Fold in the pastry cream powder. Bring double cream and passion fruit juice to a boil. Pour over the creamed egg whites and sugar, whisking constantly. Cook until the mixture boils. Cool in the mixer, and refrigerate.

Step 2: Making the coconut ice cream

Combine milk, cream, powdered milk, glucose, sugar, egg whites, butter and coconut pulp. Cook in a 183°F (84°C) double boiler. Cool to 39°F (4°C). Let sit for 24 hours, then process in the ice cream maker.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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