Hot Passionfruit Souffle with Raspberry Cream
Elevate your dessert game with this stunning Hot Passionfruit Soufflé with Raspberry Cream, a showstopper that's as delicious as it is elegant. This light, airy soufflé bursts with the exotic tang of passionfruit and is perfectly complemented by a luscious homemade raspberry cream. With a fluffy texture that rises beautifully in the oven and a topping of delicately whipped cream infused with fresh raspberry purée, this recipe combines classic French techniques with tropical flair. Ideal for dinner parties or indulgent evenings, this dessert is surprisingly approachable with step-by-step instructions and ready in just 40 minutes. Dust with powdered sugar and serve immediately for a dramatic, melt-in-your-mouth experience that will leave your guests in awe. Keywords: passionfruit soufflé, raspberry cream, elegant dessert recipe, tropical dessert, French soufflé recipe.
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Ingredients
- 120 ml passionfruit pulp
- 100 g granulated sugar
- 15 g unsalted butter
- 15 g all-purpose flour
- 150 ml whole milk
- 3 egg yolks
- 5 egg whites
- 1 pinch cream of tartar
- 10 g powdered sugar (for dusting)
- 150 g fresh raspberries
- 200 ml heavy cream
- 1 tsp vanilla extract
- 20 g icing sugar
Directions
Step 1
Preheat your oven to 200°C (390°F). Lightly grease four 200ml ramekins with butter and dust with a thin layer of granulated sugar. Set aside.
Step 2
In a small saucepan over medium heat, melt the unsalted butter and then whisk in the flour to form a smooth roux. Cook for 1 minute to remove the raw flour taste.
Step 3
Gradually add the milk, whisking continuously to avoid lumps, until a smooth mixture forms. Cook until thickened, about 2-3 minutes, and then remove from the heat.
Step 4
Whisk in the passionfruit pulp and granulated sugar until combined. Allow the mixture to cool slightly before whisking in the egg yolks until smooth. Set the base aside.
Step 5
In a clean, large mixing bowl, beat the egg whites and a pinch of cream of tartar using an electric mixer until soft peaks form. Gradually add 30g of granulated sugar and beat until stiff, glossy peaks form.
Step 6
Gently fold one-third of the beaten egg whites into the passionfruit base to lighten the mixture. Then, fold in the remaining egg whites in two batches, being careful not to deflate the mixture.
Step 7
Spoon the soufflé mixture into the prepared ramekins, filling them to just below the rim. Run your thumb around the inside edge of each ramekin to help the soufflé rise evenly. Place the ramekins on a baking tray.
Step 8
Bake in the preheated oven for 12-15 minutes, or until the soufflés have risen and are golden on top. Avoid opening the oven door during baking.
Step 9
While the soufflés are baking, prepare the raspberry cream. Blend the fresh raspberries into a smooth puree, then strain through a fine sieve to remove seeds.
Step 10
In a chilled bowl, whisk the heavy cream, vanilla extract, and icing sugar until soft peaks form. Gently fold in the raspberry puree until combined.
Step 11
Serve the soufflés immediately, dusted with powdered sugar and accompanied by a generous dollop of the raspberry cream.
Nutrition Facts
| Serving size | (1008.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1888.4 |
| Total Fat 100.0g | 0% |
| Saturated Fat 55.3g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 805.3mg | 0% |
| Sodium 462.5mg | 0% |
| Total Carbohydrate 202.8g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 159.1g | |
| Protein 37.0g | 0% |
| Vitamin D 123.0IU | 0% |
| Calcium 329.1mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1727.3mg | 0% |
Source of Calories