Packed full of rich coconut and chocolate flavour, the Australian-French chef’s take on the soufflé is the perfect winter dessert.
Preparation: 30 mins l Cooking: 50 mins
Ingredients (serves: 4)
Melted butter or coconut oil, for greasing
Finely desiccated coconut, plus extra
4 eggs, at room temperature, separated, plus the white from more 1 egg
1 tablespoon plain flour
2/3 cup milk
2 tablespoons caster sugar
1 can coconut sweetened condensed milk
2 tablespoons coconut oil
2 tablespoons coconut syrup
20g unsalted butter
100g dark chocolate
For coconut jam, place all ingredients in a medium saucepan and cook over a medium heat, stirring, for 10-12 minutes or until golden. Set to one side.
For the chocolate sauce, place the cream and butter in a small saucepan and bring to a simmer over a medium heat. Finely chop chocolate and place in a bowl. Pour hot cream over the chocolate and leave to sit for 1-2 minutes, then stir until smooth. Pour into a serving jug.
For the soufflé, prepare 4 x 1 cup capacity soufflé dishes by brushing with butter or coconut oil, using the brush in an upwards motion to create columns for the soufflé to rise on. Dust with desiccated coconut and tip out any excess.
Place the four egg yolks and flour in a large bowl. Add half of the coconut jam and whisk until smooth.
Pour milk into a small saucepan and bring to a simmer over a medium heat. Pour over egg yolks, whisking continuously. Pour back into the saucepan and cook over a medium low heat until mixture has thickened and coats the back of a spoon. Leave to cool completely, mixing occasionally so it doesn’t form a skin.
Place the five egg whites in the bowl of an electric mixer and beat to soft peaks. Gradually beat in sugar until it has dissolved.
Fold a third of the whipped egg whites into the yolk mixture until combined. Gently fold the remaining egg white into the egg mixture in two batches, ensuring to incorporate as much air as possible. Evenly divide the mixture between the prepared ramekins, smooth the top and run your finger around the edges to remove any excess mixture. Dust the tops with desiccated coconut if desired.
Bake in a preheated oven at 190C for 15-18 minutes or until lovely and puffed.
Serve with a little pot of warm liquid chocolate on the side and tell your guests to pour it into the centre of the soufflé to enjoy.
Tip: Any remaining coconut jam can be kept in an airtight container in the fridge for up to two weeks.