Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce
The best part about the holidays is the food! And not just any type of food, desserts in particular are extremely popular during this time of year. So instead of counting calories this holiday season, divulge into something sweet, savory and delicious. Try this Toasted-Coconut Soufflés with Ruby-Red Cranberry Sauce featured in Bon Appétit.
For the sauce you’ll need:
- 1 cup fresh or frozen cranberries (about 4 ounces)
- 3/4 cup cranberry juice cocktail
- 1/2 cup sugar
For the Soufflé you’ll need:
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all purpose flour
- 1 1/4 cups canned unsweetened coconut milk* (from one 13-to 14-ounce can)
- 5 tablespoons sugar, divided, plus additional for sprinkling
- 1 1/2 teaspoons white rum
- 3/4 teaspoon coconut extract
- Pinch of salt
- 5 large egg whites, room temperature
- 1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed into small flakes plus additional toasted sweetened flaked coconut for garnish
- Special equipment: 8 3/4-cup custard cups or ramekins
Baking Tools Needed
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.
Per serving: 231.9 kcal calories, 49.5 % calories from fat, 12.7 g fat, 10.6 g saturated fat, 7.5 mg cholesterol, 27.1 g carbohydrates, 1.0 g dietary fiber,, 23.6 g total sugars, 26.1 g net carbohydrates, 3.4 g protein