2019-08-01_Maxim_Australia

FOOD

INGREDIENTS

●Meltedbutter

or coconutoil,

forgreasing

●Finelydesiccated

coconut,plusextra

●4 eggs,at room

temperature,

separated,plusthe

whitefrommore1 egg

●1 tablespoonplainflour

●2/3cupmilk

●2 tablespoons

castersugar

Coconutjam

●1 cancoconut

sweetened

condensedmilk

●2 tablespoons

coconutoil

●2 tablespoons

coconutsyrup

Chocolatesauce

●100mlcream

●20gunsaltedbutter

●100g dark chocolate

Preparationtime: 30 minutes

Cookingtime:50 minutes

Serves: 4

METHO D

1

Forcoconutjam,placeallingredientsina medium

saucepanandcookovera mediumheat,stirring,

for10-12minutesoruntilgolden.Settooneside.

2

Forthechocolatesauce,placethecreamandbutter

ina smallsaucepanandbringtoa simmerover

a mediumheat.Finelychopchocolateandplacein

a bowl.Pourhotcreamoverthechocolateandleave

tositfor1-2minutes, then stir until smooth. Pour into

a servingjug.

3

Forthesouff lé,prepare4 x 1 cupcapacitysouff lé

dishesbybrushingwithbutterorcoconutoil,using

thebrushinanupwardsmotiontocreatecolumnsfor

thesouff létoriseon.Dust with desiccated coconut

andtipoutanyexcess.

4

Placethe4 eggyolksandf lourina largebowl.

Addhalfofthecoconutjamandwhiskuntilsmooth.

5

Pourmilkintoa smallsaucepanandbringtoa

simmer over a medium heat. Pour over egg yolks,

whiskingcontinuously.Pourbackintothesaucepan

andcookovera mediumlowheatuntilmixturehas

thickenedandcoatsthebackofa spoon.Leavetocool

completely,mixingoccasionallysoit doesn’tforma skin.

6

Placethe5 eggwhitesinthebowlofanelectric

mixerandbeattosoftpeaks. Gradually beat in

sugaruntilit hasdissolved.

7

Fold1/3ofthewhippedeggwhitesintotheyolk

mixtureuntilcombined.Gentlyfoldtheremaining

eggwhiteintotheeggmixturein2 batches,ensuring

toincorporateasmuchairaspossible.Evenlydivide

themixturebetweenthepreparedramekins,smooth

thetopandrunyourfingeraroundtheedgestoremove

anyexcessmixture.Dust the tops with desiccated

coconutif desired.

8

Bakein a preheatedovenat 190C for 15-18 minutes

oruntillovelyandpuffed.

9

Servewitha littlepotofwarmliquidchocolate

onthesideandtellyourgueststo pour it into the

centre of the souff lé to enjoy.■

B I R T H DAY T R E AT

WhenweaskedFrenchchefandMyKitchenRulesstarMANUFEILDEL

tobakeussomethingcoolforour8thbirthday(thatwasn’tasobvious

as a cake), he came up with his superb Lamington Soufflé. Enjoy...

CHEF’STIP

Anyremainingcoconut

jamcanbekeptin

anairtightcontainer

in thefridgeforup

to two weeks.