Vanilla Soufflé with Mango

For the vanilla soufflé with mango, first line the molds with very soft butter and sprinkle with sugar. Bring the milk, vanilla bean pulp and butter to the boil in a saucepan. Add the flour and mix well until the choux pastry separates from the saucepan. Transfer mixture to a bowl and gradually stir in the egg yolks. Beat egg whites with sugar and salt until creamy and fold into choux pastry. Then pour the mixture into the molds.

There are two ways to finish the choux pastry:

In the steamer: cook at 90 °C for at least 30 minutes. Advantage: You can’t “overcook” the soufflé, because it doesn’t matter if it stays longer in the steamer.

In the oven (Eveline Wild’s preferred variant, anyway): Bake at 160 °C top/bottom heat for about 20-25 minutes. While doing so, place the ramekins in a deep tray filled with boiling water. The slight browning on the top side results in an “extra” taste. However, with this cooking method, the soufflé must be served right away. So more precise timing is needed here!

For the fruit sauce, peel the mangoes and cut into nice cubes, blend the edge pieces and any soft bits into puree. Chop the herbs and mix them into the puree. Season to taste with the lime zest and juice and a little sugar. Add the fruit cubes as well.

Arrange the vanilla soufflé with mango on a plate.

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