Ingredients
For the mango and lime salsa
1 lime, juice only
1 tbsp icing sugar
100g/3½oz mango, peeled and cut into cubes
For the hazelnut soufflés
3 free-range egg whites
100g/3½oz caster sugar
100g/3½oz hazelnuts, chopped
50ml/2fl oz double cream
To garnish
icing sugar, for dusting
double cream, for drizzling
fresh mint sprig
Method
1. Preheat the oven to 200C/400F/Gas 6. Place a baking sheet in the oven to preheat.
2. To make the mango and lime salsa, place the lime juice and the icing sugar into a bowl and whisk together. Add the diced mango and toss to coat.
3. To make the hazelnut soufflés, grease two ramekins with butter.
4. Place the egg whites in a large bowl and whisk until stiff. Gradually add the sugar and continue whisking until the mixture is thick enough to leave a ribbon trail when the whisk is lifted.
5. In a clean bowl, mix together the hazelnuts and the cream. Spoon a little of the egg white mixture into the hazelnut cream mixture and mix well.
6. Spoon in the rest of the egg white mixture and carefully fold together maintaining volume.
7. Divide the mixture between the two ramekins. Run a thumbnail or teaspoon handle around the edge of the ramekin, 1cm/½in deep, then place the soufflés onto the hot baking sheet and place into the oven. Bake the soufflés for ten minutes, until they have risen by about an inch and are golden on top.
8. To serve, place each soufflé into the centre of a plate. Dust with icing sugar, drizzle with cream and garnish with the mint sprig. Serve the mango and lime salsa in a small bowl alongside.
