Date Coconut Soufflé

For the date-coconut soufflé, beat the egg yolks with the powdered sugar and aromatics until thick and fluffy. Stir in the curd cheese, coconut flakes and dates. Beat egg whites with granulated sugar until stiff and fold into the mixture with the flour.

Pour into 4 buttered ramekins (coffee cups) sprinkled with brown sugar and cook in the steamer at 100°C for 12 minutes.

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