Toasted Coconut Frozen Soufflé
This toasted coconut frozen soufflé is a festive dessert. The toasted coconut has a nice crunchy texture, in contrast to the smooth soufflé.
Preparation time: 20 minutes
Cooking time: 20 minutes
Freezing time: 2 hours
Yield: 8 to 10 servings
1 cup pitted dates
1 cup mixed dried fruits (available in most supermarkets)
2 cups shredded sweetened coconut
5 eggs, separated
3/4 cup sugar
1/4 teaspoon cream of tartar
2 cups heavy cream, very cold
Preheat oven to 325 degrees F.
With a large knife or in a food processor, chop the dates and mixed fruits.
In a food processor or by hand with a sharp knife, chop all but about 1/3 cup coconut.
Set aside the reserved 1/3 cup coconut.
Spread the chopped coconut on a cookie sheet.
Bake, stirring frequently, for about 20 minutes or until the coconut is brown.
Separate the eggs, placing the yolks in a large bowl and the whites in another bowl.
Add 1/2 cup sugar to the egg yolks.
Place the bowl over a smaller pot holding boiling water and whisk until the mixture becomes thick and frothy.
Stir in the chopped dates, dried fruits, and toasted coconut.
Add the cream of tartar to the egg whites.
Whip with a whisk or an electric mixer until the egg whites triple in volume.
Add 1/4 cup sugar in a slow drizzle while mixing.
Continue mixing until the whites reach stiff peaks.
Whisk the egg whites into the egg yolk mixture, all at the same time.
Whip the heavy cream to soft peaks in a bowl.
Fold the cream gently into the mixture.
Line a 9-x-5-x-3-inch loaf pan or a 10-inch cake pan with plastic wrap.
Cover the bottom of the loaf pan with the reserved coconut.
Pour the soufflé mixture into the lined pan.
Freeze for at least 2 hours.
Slice the soufflé to serve.