By Lea Brink
A delicate work of art at its best.
You will need:
1 cup self-raising flour
½ cup castor sugar
½ cup coconut
¾ cup coconut milk
1 tablespoon chopped white chocolate
120g chopped white chocolate
150 ml fresh cream
1 tablespoon rosewater syrup
Preheat the oven to 180°C. Spray six individual oven bowls with Spray and Cook.
Sif the self-raising flour into a mixing bowl. Add the castor sugar and coconut. Combine the coconut milk, egg, butter and white chocolate and beat well. Add to the dry ingredients. Mix well and pour into the oven bowls.
Bring the fresh cream to the boil in a saucepan. Remove from the heat and stir in the white chocolate and rosewater. Mix well until all the chocolate has melted.
Set aside to cool.
Bake the soufflé for 10-15 minutes. The soufflé must double in size and the sides start to brown. Pour a generous layer of the rose-chocolate sauce over the soufflé and serve immediately.