Recipe Coconut orange souffles with strawberry sauce : Practical and Delicious

Recipe Coconut orange souffles with strawberry sauce : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coconut orange souffles with strawberry sauce. You are currently reading Recipe Coconut orange souffles with strawberry sauce : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Coconut orange souffles with strawberry sauce requires 20m, cook 20m and serve 4. Caution: allergy Contains egg.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Bursts of orange and coconut give this light-as-air souffle dessert a delicious twist.

Ingredients:

10 Ingredients

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  250g punnet strawberries, washed, hulled
  
  
  


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  Olive oil spray, to grease
  
  
  


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  Caster sugar, to dust
  
  
  


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  5 egg whites
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  2 tsp finely grated orange rind
  
  
  


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  1 tsp vanilla essence
  
  
  


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  2 tbsp desiccated coconut
  
  
  


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  60ml (1/4 cup) fresh orange juice
  
  
  


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  Pure icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Process the strawberries in a food processor until smooth. Transfer to a small jug and set aside.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 170°C. Spray four 310ml (1 1/4-cup) capacity ovenproof soufflé dishes or ramekins with olive oil. Dust with caster sugar. Place prepared souffle dishes in a baking dish.
  
  
  


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  Step 3
  
  
  
  
  Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar and beat until firm peaks form. Add the orange rind and vanilla and beat until combined.
  
  
  


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  Step 4
  
  
  
  
  Use a large metal spoon to fold in coconut and orange juice, in alternating batches, until just combined. Spoon the mixture into the dishes. Run your finger around the inside rim of each dish to remove any mixture.
  
  
  


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  Step 5
  
  
  
  
  Add enough boiling water to the baking dish to reach halfway up the sides of the dishes. Bake for 15-20 minutes or until golden and puffed. Dust with icing sugar. Serve immediately with strawberry sauce.
  
  
  

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