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.
Ingredients
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
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