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Mango lime soufflé with yogurt ice cream

mango lime souffle

 

Portion Size – 2

Marinated Mango

  • Mango brunoise – 1
  • Cayenne pepper – 5g
  • Lime, juiced – ½ a Lime

Mango & Lime purée

  • Mango – 118g
  • Lime zest – 2g
  • Lime Juice – 5g x 2
  • Corn Starch – 5g

Meringue

  • Egg White – 50g
  • Castor Sugar – 10g

Moulds

  • Unsalted Butter – 20g
  • Castor sugar – 20g
  • Icing Sugar for Dusting

Yoghurt Ice-cream

  • Yoghurt – 250g
  • Sugar – 50g
  • Lime, Juiced – 1
  • Pinch of salt

Method

Marinated Mango

  1. In to a small bowl cut brunoise of mango. Reserve trimmings.
  2. Drizzle with lime juice and sprinkle in cayenne pepper. Stir and wrap bowl in cling film.

Mango & Lime Purée

  1. In a blender, puree the mango trimmings and 5g of lime juice.
  2. Mix the corn starch with the other 5g of lime juice.
  3. Bring puree to nearly boiling point then add the corn starch mix.
  4. One boiling set aside and let it cool down.

Meringue

In a clean wide bowl, whisk the egg whites rapidly. Once foamy slowly add sugar.

Soufflé Mix

  1. Add a spoon of meringue to the puree and mix.
  2. Fold the meringue in to the puree once a solid colour.
  3. Place in moulds and flatten with a pallet knife.
  4. Make a ridge with your finger around the perimeter of the mould. Lightly dust the top with icing sugar.
  5. Bake in oven at 200°C for 7 minutes

Yoghurt Ice-cream

  1. Whisk together yoghurt, sugar, and salt until dissolved.
  2. Add lime juice.
  3. Place in ice cream machine and churn.
  4. Once churned place in a bowl and place in the freezer until needed

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Big Bite Catering Limited
67 Gowan Brae
Airdrie
Lanarkshire
Scotland
ML6 7RB
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