Passionfruit Soufflé recipe
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 15-18 minutes
Passionfruit soufflé is a delightful and airy dessert that captures the vibrant, tangy flavour of passionfruit. This recipe is perfect for those who love a balance of sweet and tart in a light, fluffy dessert. It's a great way to impress your guests with a sophisticated yet relatively simple dish.
Ingredients
Passionfruit Mixture:
6 passionfruits, pulp and seeds
3 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons water
Soufflé Base:
1 cup milk
3 tablespoons all-purpose flour
2 tablespoons butter
3 tablespoons sugar
4 large egg yolks
1 teaspoon vanilla extract
Meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1/3 cup sugar
For Greasing:
Butter, softened
Granulated sugar
Instructions
Prepare the Ramekins:
Preheat your oven to 375°F (190°C).
Grease four 6-ounce ramekins with softened butter and dust them with granulated sugar. This helps the soufflé rise evenly.
Make the Passionfruit Mixture:
In a small saucepan, combine passionfruit pulp, sugar, cornstarch, and water.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes clear.
Set aside to cool.
Prepare the Soufflé Base:
In a separate saucepan, melt the butter over medium heat.
Add the flour and stir continuously for about 1-2 minutes to make a roux.
Gradually add the milk, stirring constantly to avoid lumps. Cook until the mixture thickens.
Remove from heat and stir in the sugar and vanilla extract.
Allow to cool slightly, then mix in the egg yolks one at a time until well combined.
Add the cooled passionfruit mixture to the soufflé base and mix well.
Make the Meringue:
In a clean, dry bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add sugar, beating continuously, until stiff peaks form.
Combine and Bake:
Gently fold the meringue into the passionfruit mixture in thirds, being careful not to deflate the meringue.
Spoon the mixture into the prepared ramekins, filling them to the top.
Run a thumb around the edge of each ramekin to help the soufflé rise straight.
Place the ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes or until the soufflés are puffed and lightly browned.
Serve Immediately:
Serve the soufflés straight from the oven to ensure they retain their rise.
Dust with powdered sugar, if desired.
Chef Brooke Silk's Notes:
Freshness of Passionfruit: Fresh passionfruit will give the best flavor, but if it's not available, you can use canned passionfruit pulp.
Egg Whites: Ensure that the bowl and beaters are completely clean and dry when beating the egg whites to achieve the best volume.
Timing: Soufflés are best served immediately as they will start to deflate after a few minutes. Make sure your guests are ready before you take them out of the oven.
Ramekin Preparation: Thoroughly coating the ramekins with butter and sugar helps the soufflé to climb the sides and rise uniformly
