RECIPES

Method

1. On moderate heat, heat 1/2 cup of sugar and a pinch of salt in a non-stick pan, stir when the sugar begins to melt.
2. Continue cooking with occasional stirring, till sugar is melted and turns deep golden colour.
3. Add the almond flakes and stir, then remove from heat immediately and pour on to a tray lined with foil paper. Spread and leave for 5 minutes to cool off.
4. When the praline has set, break a few pieces of praline for decoration and crush the rest to coarse powder.
5. Make a parchment paper “collar” and wrap around the ramekin (2 inches above the rim), secure with rubber band.
6. Pour egg white and 1/2 cup of sugar into whisking bowl, beat till medium peaks and glossy texture is achieved. Then remove to a bowl.
7. Add the chilled Kara UHT Coconut Cream, whipping cream and vanilla bean paste into the whisking bowl, beat till cream is stiff.
8. Fold in the egg mixture and a little bit of crushed praline into the cream mixture – in batches. Fold quickly and swiftly, without over-mixing. Do not need all the crushed praline, only need 3-4 tablespoon.
9. Put the mixture into piping bag and fill the prepared ramekins an inch above the rim.
10. Cover loosely with saran wrap and freeze for 4 hours.
11. Unwrap the frozen souffles, decorate with praline and fruits.
12. Ready to be served.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos