Queen'S Mango Souffle - cooking recipe

Ingredients

2 tablespoons butter, softened
2 tablespoons sugar
1 1/4 cups mango puree
2 tablespoons cornstarch
1 tablespoon white rum
5 -6 egg whites, depending on size of eggs
1/4 cup sugar
1 lemon, juice of
confectioners' sugar, for dusting

Preparation

Heavily butter four 3 to 4\" souffle ramekins.
Put sugar in the ramekins and roll it around to coat all inner surfaces.
Set the ramekins aside.
Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
Reduce the heat to medium.
Dissolve the cornstarch in the rum, then stir into the puree.
Cook 2 minutes, stirring gently, as the mixture thickens.
Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
Stir occasionally to chill quickly and evenly.
Lift out the bowl and dry the sides; set aside.
Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
Heat to 125 F.
Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
Freeze at least 1 hour.
Preheat the oven to 350 F.
Place a rack in a large baking pan and fill the pan half way with hot water.
Place the frozen souffles on the rack (do not let them touch the water).
Bake 16 to 17 minutes, until puffed and just set.
To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
Place each ramekin on a doily on a dessert plate.