Souffle of litchis in tomato sauce

17828 SOUFFLE of LITCHIS IN TOMATO SAUCE ingredients for 6/8 people 1 litre of milk, 350 g caster sugar, 300 g of litchis, 300 g of raspberries, 14 8 egg whites, egg yolks, 100 g of Cornstarch, 20 g of butter, 20 cl of cream, 10 fresh mint leaves 6 tablespoons of fresh almonds, 5 tablespoons of rum, salt preparation time: 20 minutes cooking time: 20 minutes In a bowl, beat the egg yolks with 200 g of sugar.

When the mixture is foamy and whitish, add the Cornstarch and stir again.

You heat the milk in a saucepan and pour it, when it is hot, the egg cream, sugar and Cornflour without ceasing to stir.

Bake the pastry cream in a saucepan on the stove and boil again for 1 minute.

Pour into a bowl and refrigerate for 1 hour in a ventilated place.

Remove the husk and kernels of litchis, reduce their pulp into a puree with the mixer and add the cream.

Peel and chop the almonds and let them macerate in a bit of rum.

Beat until stiff the 14 egg whites and then heat the oven to 200.

Combined with custard the litchis mousse and almonds and finally the egg whites mounted to snow.

Grease a container from souffl? from the edge top and sprinkle with sugar.

Pour inside the preparation and cook for 15-18 minutes.

Prepare the tomato sauce and mix the raspberries with 130 g sugar and putting them in a cool place in a sauce pan.

Wash the Mint and sfogliatela.

When the soufflé is well mounted, pull it out from the oven and sprinkle the sugar and place back in the oven for 5 minutes to Brown on the surface.

Garnish with mint leaves and serve with raspberry sauce.