The entree was not a salmon/salt/honey cure but a kingfish orange juice cure - a duplicate of Stefano. Quite nice too it was.
I was also going to do a second course - the Carpacio. Went the way of the butcher.
So in all braveness I decided to do mango soufle for desert. What is more - I made it up as I went along. Admittedly said Michelin chef gave me a few hints at the final stage - but everything was more or less done by the chef got there.
1). Clean copper whisking bowl with lemon juice and salt. Wash off salt, reclean with lemon juice. Chef said it has to be sterile. I am not to disagree. NO FAT is the critical thing. Should also clean the whisk but I did not.
2). Separate out six eggs. Leave the whites in mixing bowl. Should be left for a few hours.
3). Blend yolks with sugar. Heat 300 mls of milk and 200 mls of cream to about 85c (trusty thermometer). Mix about a quarter (slowly) with the yolks whisking as you go - part cooks the eggs. Mix the lot back together and put on stove stirring with wooden spoon. Something about coating - but all I wanted to do was get back to the trusty 85 centigrade. Mix in vanilla as you go. Let custard cool.
4). Cut up about 1.5 mangos. Put in small pot with sugar and slowly cook. Do not let candy a much - just a touch will do. Put in juice from a quarter of a lemon. (The rest went with fish barbeque). Blend. As it cools at 50mls of cream.
Have guests to dinner. Preheat the oven to 180 C. No fan and USE AN OVEN THERMOMETER.
5). Whisk egg whites till fairly stiff. The chef wanted me to do that by NOT beating but rather moving the whisk around in a very smooth manner.
6). Fold in a third mango mix, then the rest, gently.
7). Buttered ramkins (smally times 6) and the residual in a half litre ramkin. Put the stuff in GENTLY. No bubbles but no shaking. Ramkins on tray.
25 minutes in the oven. Let it brown on top (clear oven door) and then 5 minutes more.
Serve quickly with vanilla custard in jug.