QUEEN'S MANGO SOUFFLE

Steps:

• Heavily butter four 3 to 4" souffle ramekins.
• Put sugar in the ramekins and roll it around to coat all inner surfaces.
• Set the ramekins aside.
• Bring the mango puree to a boil in a heavy saucepan over medium-high heat.
• Reduce the heat to medium.
• Dissolve the cornstarch in the rum, then stir into the puree.
• Cook 2 minutes, stirring gently, as the mixture thickens.
• Place a bowl in a larger bowl of ice water and strain the puree through a fine-meshed sieve into the inner bowl.
• Stir occasionally to chill quickly and evenly.
• Lift out the bowl and dry the sides; set aside.
• Combine the egg whites, sugar, and lemon juice in the top of a double boiler over barely simmering water.
• Heat to 125 F.
• Pour into the bowl of an electric mixer fitted with a balloon whisk and whisk the egg whites to firm peaks.
• Fold a large spoonful of beaten egg white into the mango mixture to lighten it.
• Gently fold in the remaining beaten egg white in 3 additions, preserving as much volume as possible.
• Fill each ramekin to the rim with souffle mixture and smooth the tops with the back of a knife.
• Freeze at least 1 hour.
• Preheat the oven to 350 F.
• Place a rack in a large baking pan and fill the pan half way with hot water.
• Place the frozen souffles on the rack (do not let them touch the water).
• Bake 16 to 17 minutes, until puffed and just set.
• To serve: Remove the souffles in their ramekins from the oven and dust with confectioner's sugar.
• Place each ramekin on a doily on a dessert plate.