Passion Fruit Mango Pudding Cake with Pineapple Soup
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 1/3 cups fruit puree (1 ripe mango and 2 passion fruit) plus 1 fresh passion fruit, for garnish
- 5 yolks (large eggs)
- 3 cups whole milk
- 1/2 cup sifted all-purpose flour
- 1/2 cup sugar
- 3 whites (large eggs)
- 6 to 8 (6-ounce) ramekins
- 1 ripe pineapple, peeled, juiced and chilled well
- 1/3 cup toasted coconut, for garnish
- 1 fresh passion fruit, for garnish
- In a mixing bowl with a paddle, mix the sugar, salt, puree and yolks until smooth.
- Add the milk then fold in the flour.
- Beat the egg whites with the sugar until stiff peaks form.
- Fold in whites and fill ramekins 3/4 full.
- Bake at 350 degrees in a hotel pan filled half way with boiling water for 30 minutes.
- The pudding cakes will rise then fall when cooled.
- Store in refrigerator for at least 3 hours or overnight.
- PLATING Chill large soup plates.
- Unmold cakes in the center of the plate and ladle in soup (pineapple juice).
- Garnish with coconut and passion fruit seeds.
- Wine Suggestion: Moscato D'Asti, Cascinetta Vietti, 1998
sugar, salt, fruit puree, yolks, milk, flour, sugar, whites, ramekins, pineapple, coconut, passion fruit
Taken from www.foodnetwork.com/recipes/passion-fruit-mango-pudding-cake-with-pineapple-soup-recipe.html (may not work)