Jaggery Souffle
    Posted by (ujith60@hotmail.com) Sunila Hewa Basithage on February 19, 19100 at 08:04:45    		Print

    2 cups thick coconut milk
    3 eggs
    350g grated jaggery
    1 teasp vanilla
    4 teasp gelatine soaked in 1/2 cup cold water
    1/4 teasp grated nutmeg

    Dissolve the soaked gelatine over boiling water. Mix yolks, coconut milk and jaggery and strain. Cook
    over a low flame until the custard thickens. Allow to cool. Add gelatine and flavouring. Lastly fold in
    the stiffly beaten egg whites.

    Rinse a ring mould in cold water but do not wipe.Pour the custard into the mould and place in a bowl of
    cold water for 3/4 hour.

    Put in the refrigerator for 7 hours to set. The souffle should be unmoulded just before serving .To
    unmould place your hands on the mould for a few minutes.

    Decorate with cream.

    © Malini's Kitchen - Printed from www.infolanka.com/recipes