Recipe - Hot Mango Souffls

7 ounce Kumquats or about 30
kumquats
One half pt Orange juice
4 tablespoon Cointreau
2 cn Mango
4 Eggs
2 tablespoon Granulated or caster sugar
One fourth Single cream

Preheat the oven to 190C. You will need 810 ramekin dishes. Slice kumquats
and put in a saucepan with orange juice and Cointreau. Bring to the boil
and allow to simmer for 40 minutes to reduce.

Separate eggs, put whites in a large bowl and put yolks in a food processor
or liquidizer with drained mango, cream and sugar. Process until smooth .
Whisk egg whites until stiff and fold into mango mixture. put into ramekins
and either cook immediately for 25 minutes and serve with sauce or freeze
uncooked.

May be prepared up to this point the day before and the souffl‚s may be
frozen before cooking.

Cook souffl‚s from frozen put in oven for 35 minutes and serve
immediately. Re heat sauce over gentle heat for 5 minutes or in microwave
for 3 minutes and serve with souffl‚s.

The souffl‚s will sink quite quickly once they have been taken out of the
oven. Don't linger between the oven and table.

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