Recipe Caramel date souffles : Practical and Delicious

Recipe Caramel date souffles : 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 Caramel date souffles. You are currently reading Recipe Caramel date souffles : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Caramel date souffles requires 45m, cook 30m and serve 8. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

Who doesn’t love sticky date pudding? This soufflé take on the favourite dessert uses healthier ingredients to achieve the same rich flavours, caramel sauce included!

Ingredients:

13 Ingredients

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  200g medjool dates, pitted
  
  
  


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  1/2 tsp bicarbonate of soda
  
  
  


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  2-3 tbsp desiccated coconut
  
  
  


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  2 tbsp coconut oil
  
  
  


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  2 tbsp dark muscovado sugar
  
  
  


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  2 tbsp gluten-free cornflour
  
  
  


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  1/4 tsp gluten-free baking powder
  
  
  


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  3 eggs, separated
  
  
  


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  Greek-style yoghurt, to serve
  
  
  



• Caramel sauce



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  100g medjool dates, pitted
  
  
  


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  300ml coconut cream
  
  
  


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  1 tbsp dark muscovado sugar
  
  
  


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  Pinch of salt flakes
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 170C/150C fan forced. Place dates in a heatproof bowl. Add bicarb and 250ml (1 cup) boiling water. Set aside for 10-15 minutes. Grease eight 125ml (1/2 cup) ovenproof dishes with coconut oil. Dust inside with desiccated coconut. Shake off excess.
  
  
  


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  Step 2
  
  
  
  
  Using a stick blender or food processor, process softened dates until smooth. Melt the coconut oil in a saucepan over medium-low heat. Add sugar and cornflour. Cook, stirring, for 1 minute. Add date mixture and cook, stirring, for 1-2 minutes, until the mixture thickens. Stir in baking powder. Remove from the heat. Cool slightly.
  
  
  


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  Step 3
  
  
  
  
  Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Whisk yolks into date mixture. Fold a spoonful of egg white into the date mixture. Gently fold in remaining egg white in 2 batches, until just combined, being careful not to over-mix. Spoon mixture into prepared ramekins. Place in a large baking dish. Pour enough boiling water into the dish to come halfway up the sides of ramekins. Bake for 20 minutes or until puffed and golden.
  
  
  


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  Step 4
  
  
  
  
  For the sauce, chop dates and place in a small saucepan with coconut cream. Stir over low heat for 5 minutes. Remove from heat. Use a stick blender to blend until smooth. Return to medium-low heat. Add sugar and cook, stirring, for 5-10 minutes, until thickened and a golden caramel colour. Stir in salt.
  
  
  


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  Step 5
  
  
  
  
  Serve soufflés immediately with caramel sauce and yoghurt.
  
  
  

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