TOASTED-COCONUT SOUFFLéS WITH RUBY-RED CRANBERRY SAUCE
Steps:
- For sauce:
- Bring all ingredients to boil in small saucepan, stirring until sugar dissolves. Reduce heat; simmer until berries are soft, about 6 minutes. Pour mixture through strainer set over bowl, pressing on solids to extract liquid. Discard solids in strainer. DO AHEAD: Can be made 3 days ahead. Cover and chill. Rewarm sauce before using.
- For soufflés:
- Melt butter in medium saucepan over medium heat. Add flour; whisk until bubbling but not brown, about 2 minutes. Gradually add coconut milk; whisk until mixture boils and thickens, about 1 minute. Remove from heat; whisk in 2 1/2 tablespoons sugar, rum, extract, and salt. Transfer to large bowl. Place plastic wrap directly onto surface of soufflé base. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature; whisk until smooth before continuing.
- Butter eight 3/4-cup custard cups or ramekins; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Place cups on rimmed baking sheet. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 21/2 tablespoons sugar and beat until medium-stiff peaks form. Add 1/4 of whites to coconut base and whisk until lightened. Add remaining whites in 2 additions and fold in with rubber spatula. Fold in crushed toasted coconut. Divide soufflé mixture among prepared cups; smooth tops. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Position rack in center of oven and preheat to 375°F. Bake soufflés until puffed and beginning to brown, about 18 minutes. Transfer 1 soufflé to each of 8 plates. Top with warm cranberry sauce and garnish with toasted coconut; serve immediately.
- Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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Beatrix R
r_b75@aol.comI've never made soufflés before, but these were surprisingly easy to make. They turned out perfectly and they were absolutely delicious.
Marie Adams
marie@yahoo.comI made these soufflés for a special occasion and they were a huge success. Everyone raved about how delicious they were.
abbas almaliki
abbas.almaliki@yahoo.comThese soufflés are a bit time-consuming to make, but they're worth it. They're so light and fluffy, and the cranberry sauce is the perfect finishing touch.
THE GENERAL
general@hotmail.frI'm not a huge fan of coconut, but I really enjoyed these soufflés. The cranberry sauce is what really makes them special.
Ipeleng Dau
dau_ipeleng41@gmail.comThese soufflés are delicious! I made them for a brunch party and everyone loved them. They're light and fluffy, and the cranberry sauce is the perfect complement.
Umer Umernasir
umernasir-umer98@yahoo.comI've made these soufflés several times now and they always turn out great. They're a bit time-consuming to make, but they're definitely worth the effort.
Kevin McCormick
mccormickk97@yahoo.comThese soufflés are a bit pricey to make, but they're worth it for a special occasion. They're absolutely delicious and they're sure to impress your guests.
Boitumelo Ndlela
ndlelab29@yahoo.comI love the combination of coconut and cranberry in these soufflés. It's a unique and delicious flavor combination.
Amiyah Gowdy
a@hotmail.comThese soufflés are perfect for a special occasion. They're elegant and delicious, and they're sure to impress your guests.
joy mohanto
mohanto.joy@gmail.comI made these soufflés with a few substitutions and they turned out great. I used almond milk instead of regular milk and I added a bit of cinnamon to the cranberry sauce. They were delicious!
Joshua Owuonda
o48@hotmail.comThese soufflés are a bit delicate, so be careful when you're taking them out of the oven. But they're definitely worth the extra effort.
Md Bashsa
m_b87@yahoo.comI've never made soufflés before, but these were surprisingly easy to make. They turned out perfectly and they were absolutely delicious.
Onyemachi Chidera
chidera.o31@yahoo.comI made these soufflés for a special occasion and they were a huge success. Everyone raved about how delicious they were.
Bashiru Oshuwa
oshuwabashiru@gmail.comThese soufflés are a bit time-consuming to make, but they're worth it. They're so light and fluffy, and the cranberry sauce is the perfect finishing touch.
Kd Nilantha
k-n@yahoo.comI'm not a huge fan of coconut, but I really enjoyed these soufflés. The cranberry sauce is what really makes them special.
Shahzad Mehar
mehar-s@hotmail.comThese soufflés are delicious! The coconut flavor is subtle and the cranberry sauce is the perfect balance of tart and sweet.
Bina Miles
miles_bina90@yahoo.comI've made these soufflés several times now and they always turn out great. They're so easy to make and they're always a crowd-pleaser.
Nehemias Martinez
nehemias.m3@yahoo.comThese soufflés were a hit! I made them for a dinner party and everyone loved them. They were light and fluffy, and the cranberry sauce was the perfect complement. I will definitely be making these again.