Coconut & Pandan Soufflé – Soufflé à la noix de coco et au pandan

It’s been a while that I’ve not make any soufflé since I last make my  Orange Cointreau soufflé & chilled strawberry soufflé .  The reason being was I’m not keen of soufflé but  when I’ve tasted this coconut soufflé made by my friend , I was amazed !  To my surprise , it does not have that eggy taste that I disliked in most soufflé but a wonderful coconut / vanilla flavour .  The texture is light , soft & fluffy  , like eating cotton candy !  LOL  I wanted to jazz  things up a bit by adding  pandan  or screwpine to enhances the  flavour  that goes very well with coconut & vanilla combo . I don't really have any tips on making soufflé but I think the egg whites should be beaten quite stiff .  Well, that was what I've being told .  This is a delightful soufflé with lovely cottony texture that I like .  Never have thought that one day I would say ‘I LIKE soufflé !’  It just the matter of eating the right soufflé , I guess !  LOL  

Coconut & Pandan (screwpine ) Soufflé

Ingredients  serves 4

350 ml coconut milk

10g vanilla sugar

50g shredded coconut

1 pandan leaf

1 vanilla pod

4 eggs

50g sugar + some sugar for coating ramekin

25g flour

Butter  for coating ramekin

A pinch of salt

Directions:

1)      Preheat oven to 190°C .  Coat ramekin with butter & sprinkle evenly  sugar by turning & tilting ramekin to coat sides. 

2)      Cut vanilla pod in halve , length wise & scrap out all the oily seeds from the inside with a knife .  In a sauce pan bring to the boil  vanilla seeds, coconut milk, shredded coconut , vanilla sugar & pandan  on low heat for 8 to 10 mins. Stir well & rempve from heat . Discard pandan & vanilla.

3)      In a large bowl, beat 2 egg yolks with sugar till creamy.  Beat in flour till well combined.  Add this mixture into coconut cream mixture & cook on low heat for 2 mins. Remove from heat & stir in 2 egg yolks till well combined.

4)      Beat egg white with a pinch of salt till stiff peaks.  Gently stir  in one-fourth of egg whites to coconut mixture. Fold in the remaining egg whites.  Spoon in mixture in prepared ramekins  & shapely tap dishes 2 to 3 times on the counter . Bake for 20 mins till puffy & golden. Serve immediately . 

 

Deflating moment !  My friend called it the 5 minutes of glory dessert! LOL

Jane Austen moment in Persuasion

Chapter 15

Colonel Wallis had known Mr Elliot long, had been well acquainted also with his wife, had perfectly understood the whole story. She was certainly not a woman of family, but well educated, accomplished, rich, and excessively in love with his friend. There had been the charm.  She had sought him.  Without that attraction, not all her money would have tempted Elliot, and Sir Walter was, moreover, assured of her having been a very fine woman. Here was a great deal to soften the business. A very fine woman with a large fortune, in love with him!  Sir Walter seemed to admit it as complete apology; and though Elizabeth could not see the circumstance in quite so favourable a light, she allowed it be a great extenuation.

Mr Elliot had called repeatedly, had dined with them once, evidently delighted by the distinction of being asked, for they gave no dinners in general; delighted, in short, by every proof of cousinly notice, and placing his whole happiness in being on intimate terms in Camden Place.

Submitting this post to  Bake Along hosted by   Joyce of Kitchen Flavours , co-hosted with  Lena of  Frozen Wings &  Zoe of Bake For Happy Kids .  This week’s theme is all about Soufflé .