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Summer is not kidding around. It's incredibly hot around here and I find myself daydreaming about long gone days spent at the beaches of Limassol (Cyprus), enjoying the Mediterranean breeze, hanging out with friends all day long, then going home to clean up and heading right back out for a night of food - souvlakis and cola floats!! (wow! Makes me cramp just thinking about it. NO, not the souvlakis).
These days, in the South, outdoor activities are restricted to a couple of hours in the late afternoon when it's actually bearable to be outside. I find myself spending what free time I have in the kitchen, testing and tasting various recipes, involving the kids in measuring and scooping ingredients, just turning the kitchen into a playroom and wishing I had an industrial dishwasher!
This weekend, I got some delicious local mangos from the market. They're ripe, juicy and very sweet, just begging to be turned into a dessert. I used some in fruit salad and Lebanese fruit cocktail and the rest to make this refreshing coconut mango gelato and a mango chocolate soufflé. I usually make soufflés the classic way (mainly good chocolate and eggs), but adding the fruit at the bottom made it more summery and then a scoop of the gelato in the middle to blend all the flavors together.
I have to tell you that, part of the fun with food blogging is that I get to enjoy the fruit of my labor, and sometimes it's consumed prior to the photo shoot. The soufflé was especially tasty with the mango chunks at the bottom which became soft, warm and covered with creamy chocolate. Enjoy the new week everyone. See you on Friday with a new recipe.
Minty Mango Coconut Gelato
2 lbs mango, peeled, pitted (weigh after removing stone and peel)
1 cup simple syrup*
1 1/2 cup coconut milk
4 egg yolks
20 mint leaves
Pinch of salt
* Dissolve 1 cup of sugar in 1 cup of water over medium heat with a teaspoon of lemon juice. Once all sugar is dissolved, remove from heat and cool before using.
Place the mango flesh, mint leaves and simple syrup in a blender and blend to make a puree. In a bowl, beat the egg yolks and salt until they form a ribbon. Add coconut milk and mix until well blended. Bring the bowl over a pan with boiling water (forming a double-boiler) and whisk the coconut mixture until it thickens a bit. Remove from heat and let cool. Add mango puree and whisk well to blend, then chill for at least 2 hours. Once chilled, pour in an ice cream maker and follow manufacturer's directions.
Mango Chocolate Soufflé
7 oz Valrhona Guanaja Chocolate (or your favorite)
5 eggs, separated
1/4 cup sugar (plus extra for dusting the ramekins)
1 cup mango, diced
Butter for coating the ramekins
Butter ramekins and coat in sugar, then chill until ready to fill. Melt Chocolate and cool. Whisk egg yolks and sugar until thick and form a ribbon. In a clean bowl, whisk the egg whites until stiff peak. Once chocolate is cooled, pour over egg yolk mixture and whisk to blend. Add a cup of egg whites and whisk to lighten the mixture, then gently fold the rest of the whites. Fill ramekins and bake at 375ºF.
Tip: when buttering the ramekins, use a vertical smear on the edges of the ramekins, rather than a spreading the butter in a circular motion. This will help the soufflé rise better.