 2 cups thick coconut milk
1 teaspoon vanilla
4 eggs
300g grated jaggery
4 teaspoon gelatine soaked in 1/2 cup water
1/4 teaspoon grated nutmeg
Dissolve the gelatine over boiling water. Mix yolks,coconut milk and
jaggery and strain. Cook over a low flame until the custard thickens and
coats back of the woooden spoon. Allow to cool. Add dissolved gelatine
and flavouring.Lastly fold in stiffly beaten egg whites.
Pour the custard into a ring mould and place in a bowl of cold water
for 1 hour. This will make the souffle come out in layers of different
shades of brown when unmoulded. Put it in the refrigerator 6-8 hours to
set.
Unmould the souffle and serve with roasted cadju and cream.
Sent by Nishanthi Mendis
|
