Maca Soufflé with Coconut Crème Anglaise

A big thank you to Lena Luptakova for sharing this recipe with us.  You can checkout Lena's channel on YouTube for more healthy baking inspirations.

Ingredients:

(Yield 4 portions. 1 ramekin = 100 ml)

• 3 eggs
• 180 ml coconut milk
• 1 tbsp. maca powder
• 3 tbsp. coconut sugar + for dusting the ramekins
• 1 tbsp. coconut oil + for greasing the ramekins
• 75 g dark chocolate (70-75%)
• 1/4 tsp. salt
• 1/2 vanilla bean (or 1 tsp. extract or paste)
• 1/2 tsp. instant coffee (optional)

Preparation:

Coconut crème anglaise:

1. Start with coconut creme anglaise, because it will have to be chilled. In a saucepan, mix 100 ml of coconut milk, 1 tbsp. of coconut sugar and 1/2 vanilla bean (seeds and bean). Heat until the mixture steams.

2. Add a small amount of the hot mixture to the two yolks and immediately whisk vigorously. Next, gradually add the rest of the mixture and whisk well.
3. Return the mixture to the saucepan and continue to cook over low heat until thickened. Stir while cooking.
4. Remove from heat and strain through a sieve. Cover the crème anglaise with film so that the film touches its surface and put it in the refrigerator.
Soufflé:

5. In a saucepan melt 1 tbsp. coconut oil. Add 1 tbsp. of maca powder, mix and warm the mixture slightly. Add 100 ml coconut milk, salt and coffee and cook for about two minutes until thickened.Remove from heat.
 6. Add 75 g of dark chocolate chopped into small pieces and stir. The chocolate will melt. Add 1 egg yolk and stir well.
7. In another bowl, beat 3 egg whites until soft peaks. Gradually add 2 tbsp. of coconut sugar and beat until sugar dissolves.
8. Add the beaten egg whites to the chocolate mass in three stages. Add the first part of the egg whites and stir vigorously. Add the second part and stir gently, after that add the third part and stir very gently until combined.
9. Grease ramekins with coconut oil and sprinkle with sugar, so that oil and sugar cover the bottom and the sides of a ramekin.
10. Fill the ramekins with the batter.Clean the top edge of the ramekins from any traces of batter with a napkin. Place the ramekins  in the oven preheated to 220°C and lower the heat to 200°C. Bake for 12 minutes.
11. Remove from the oven. Use a spoon to make a small well in the center of each soufflé and fill it with the cooled crème anglaise. Serve warm.

 

We hope that you've enjoyed this maca souffle recipe.  Please see our main Maca Recipes page for more inspiration.  And if you have a recipe of your own to share let us know.