Feel intimidated when it comes to baking Souffles? Try a frozen soufflé. The‘illusion‘ that creates a pretty awesome, cold dessert! This Frozen Coconut Praline Soufflé is very yummy indeed!
Frozen Coconut Praline Soufflé
® This is a RAS signature Recipe©
♦♦Prep time:.
You will need:
2 larger (7-oz) ramekins or 4 smaller (4-oz) ramekins
Make sure that your coconut cream is chilled overnight, that the whipped cream is also chilled and that the eggs are at room temperature before you begin.
A detailed introduction, and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.
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Frozen Coconut Praline Soufflé
Description
Frozen Coconut Soufflé is a light and refreshing chilled dessert that provides a tropical twist on a French classic. Unlike a traditional baked soufflé, this version is a "soufflé glacé," meaning it is frozen until firm to create a texture similar to an airy mousse or a light ice cream. It is made by folding whipped cream and egg whites into a sweet coconut milk base, resulting in a cold, velvety treat that melts in your mouth. Often prepared in ramekins with a paper collar to give it the appearance of having "risen," it is an excellent make-ahead dessert for entertaining.
Ingredients:
For the Praline:
Instructions
Make the Praline first:
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Line a large baking tray with foil paper and set it aside.
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Add the sugar(1/2cup) with a pinch of salt to a dry nonstick pan over moderate heat. Do not stir till it begins to melt. Then, continue to cook, stirring occasionally, until the sugar is melted into a deep golden caramel. Add the flaked almonds(1/4cup) and stir through quickly. You must stop when you reach a deep golden color. Cook it too long, and you will get a strong, burnt sugar-bitter taste!
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Immediately - remove from heat and pour the caramel over the prepared, foil-lined tray. Careful not to drop any on your fingers in the process, as it is really hot and can immediately burn your skin if you get any on yourself.
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Spread with the back of a wooden spoon and leave till it hardens for about 5 -10 minutes.
Prepare the Ramekins:
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Depending on the size of your ramekins, cut out folded strips of parchment paper long enough to wrap around the ramekin. These 'collars' should also come about 2 inches above the rim of the ramekin in height. Secure the collars with an elastic/rubber band around the outside of the ramekins.
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Once the praline is cool and set, break a few larger pieces to use as decoration. Add the rest into a large ziplock bag and use a rolling pin to crush them to a grainy texture. Set that aside.
Beat egg whites:
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Separate just the egg whites(3), and add to a dry and clean bowl. Beat - using electric beaters, and once the egg whites are foamy, add the sugar(1/2cup). Continue to beat at medium-high speed till medium peaks and a glossy texture are achieved. Use a spatula to scrape out the beaten egg whites and add them to another dry bowl.
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Whip the creams together:
To the same bowl used earlier, add the chilled-stiff coconut cream(1cup), along with the whipping cream(3/4cup) and Vanilla bean paste(1Tbsp). Beat till you reach soft peaks.
Combine the lightness element(egg whites) and flavor element(cream and vanilla):
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Fold the whipped egg whites into the whipped cream in two additions, swiftly without overmixing. Also, add a couple of spoons of the crushed praline with each addition. You don't need to use all the praline; you can reserve the rest to serve on the side, later.
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Use a regular piping bag to fill the prepared ramekins to at least 1 inch above the rim. This is what the extended 'collars' are used for.
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Spread the tops gently to level. Place on a tray and cover loosely with Saran Wrap/cling film.
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Freeze the soufflés until set, at least 4 hours before serving.
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Remove the parchment paper collars and top each soufflé with a prepared praline and fruit to decorate as desired.
Note
- In the video, I have used 200 ml of coconut cream and 240 ml of whipping cream, whereas the recipe states 240 mls coconut cream with 200 ml of whipping cream. Both work just fine; use more coconut cream than whipping cream if you like a slightly more pronounced flavor of coconut, as I do:)
- If you do not have coconut cream and instead have access to only canned coconut milk, you can place the unopened can in the fridge overnight. Open the can the next day(do not shake it prior to opening) and spoon off the coconut cream only - that has moved to the top... Measure this and chill it until ready to use.
- If you are unable to chill the cream overnight, at least chill it for 6 hours. You can place it in the freezer for 30 minutes to one hour to speed up the process, but do not freeze the cream.
- Once frozen, you can remove and decorate after four hours. It will be a lovely frozen mousse texture. If you freeze it longer, you may have to leave it at room temperature for a while before serving. This will depend on the climate in your region.
- Strawberries and Bananas are my choices for fruit deco on this Soufflé.
- I use the Kara brand Coconut Cream. It is my preferred choice for over 20 years, and I like it in both savory and sweet recipes.
- Key Ingredients: Coconut Cream, Whipping cream, Sugar, Eggs, Vanilla, Almond, Salt, Fruit topping.
