Passion Fruit Souffle
Treat your taste buds to the airy elegance of a Passion Fruit Soufflé, a dessert that perfectly balances tropical tang with delicate sweetness. This show-stopping recipe transforms fresh or frozen passion fruit pulp into a velvety base, expertly combined with light-as-clouds whipped egg whites for a flawless rise. The soufflés bake to golden perfection in just 15 minutes, filling your kitchen with a tantalizing aroma. Ideal for impressing guests or indulging yourself, these individual servings are baked in sugar-coated ramekins to create a subtle caramelized edge. Dust with powdered sugar for a stunning finish, and serve immediately to savor their signature fluffiness. Perfectly suited for special occasions or anytime you crave a tropical dessert, this recipe is surprisingly approachable yet utterly sophisticated—a true centerpiece to any meal.
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Ingredients
- 10 grams unsalted butter
- 20 grams granulated sugar (for coating ramekins)
- 120 milliliters passion fruit pulp (fresh or frozen, strained to remove seeds)
- 80 grams granulated sugar
- 20 grams all-purpose flour
- 150 milliliters whole milk
- 3 large egg yolks
- 4 large egg whites
- 1 pinch cream of tartar
- 0 powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 190°C (375°F). Brush the inside of four 8-ounce ramekins with softened unsalted butter, ensuring even coverage. Coat the buttered ramekins with granulated sugar, then tap out the excess. Place the ramekins on a baking tray and set aside.
Step 2
In a small saucepan, combine the passion fruit pulp and 40 grams of granulated sugar. Heat gently over medium heat and stir until the sugar has dissolved. Remove from heat.
Step 3
In another saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the mixture thickens, about 2-3 minutes.
Step 4
Remove the saucepan from heat and whisk in the passion fruit mixture. Allow the mixture to cool for 5 minutes, then whisk in the egg yolks one at a time until fully incorporated. Transfer the mixture to a large mixing bowl and set aside.
Step 5
In a clean, dry mixing bowl, beat the egg whites with the cream of tartar using an electric mixer. Gradually add the remaining 40 grams of granulated sugar and beat until stiff, glossy peaks form.
Step 6
Using a spatula, gently fold one-third of the beaten egg whites into the passion fruit base to lighten the mixture. Gradually fold in the remaining egg whites, being careful not to deflate the batter.
Step 7
Divide the mixture evenly among the prepared ramekins, filling each to about 3/4 full. Smooth the tops with a spatula, then run your thumb around the inner edges of the ramekins to help the soufflés rise evenly.
Step 8
Bake in the preheated oven for 13-15 minutes, or until the soufflés have risen and are golden on top. Avoid opening the oven during baking to prevent them from collapsing.
Step 9
Remove the soufflés from the oven and dust with powdered sugar, if desired. Serve immediately for the best texture and presentation.
Nutrition Facts
| Serving size | (601.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 965.5 |
| Total Fat 27.7g | 0% |
| Saturated Fat 12.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 594.2mg | 0% |
| Sodium 339.0mg | 0% |
| Total Carbohydrate 154.1g | 0% |
| Dietary Fiber 1.9g | 0% |
| Total Sugars 132.2g | |
| Protein 30.0g | 0% |
| Vitamin D 123.0IU | 0% |
| Calcium 278.2mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1357.0mg | 0% |
Source of Calories