Best Passion Fruit Soufflé Recipes

PASSION FRUIT SOUFFLE

Steps:

• Preheat oven to 425 degrees with rack in center. Generously butter inside and rims of four 6-ounce ramekins. Sprinkle with granulated sugar to coat insides of ramekins, shaking out the excess. Place ramekins on a rimmed baking sheet and refrigerate until needed.
• Bring milk to a simmer in a medium saucepan over medium. Whisk together cornstarch and 1/3 of the passion fruit puree in a medium bowl until smooth. While continuing to whisk, slowly pour half the hot milk over passion fruit mixture; whisk until incorporated. Return passion fruit mixture to saucepan, and cook, whisking constantly, over medium until mixture thickens, 1 to 2 minutes. Remove pan from heat, and whisk in remaining passion fruit puree. Cover to keep warm, and set aside.
• Place egg whites and lemon juice in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed just until foamy. Increase speed to medium-high, and add granulated sugar, beating until soft peaks form. Add 1/3 of the egg white mixture to reserved passion fruit mixture, and whisk until just combined. Using a rubber spatula, gently fold in remaining egg white mixture until just incorporated.
• Evenly divide passion fruit mixture among prepared ramekins, gently smoothing tops with the back of a spoon. Bake until puffed and lightly golden, 14 to 16 minutes. The surface of the souffles should be firm with centers that are slightly runny. Carefully remove baking sheet from oven. Dust tops with confectioners' sugar. Scoop a scant teaspoon from center of each souffle, and fill with passion fruit seeds and pulp. Serve immediately.

PASSION-FRUIT SOUFFLé

Steps:

• Remove the lower racks of the oven and preheat to 410 degrees. Brush 6 1-cup ramekins with a thin layer of butter, then dust with sugar. Tap out excess sugar. Place the ramekins on a small sheet pan.
• Mix 1/4 cup sugar with the jam or apple peels until well combined. In a small saucepan, bring the passion-fruit purée to a boil. Add the sugar mixture and stir with a whisk. Lower the heat and bring to a steady simmer. Whisk continually for about 10 minutes, or until reduced by about one-fourth. Cool to room temperature and strain through a fine sieve.
• Make the base: in a large bowl, whisk together the egg yolks and 1/4 cup of the cooled purée. Add 3 tablespoons sugar and whisk to combine.
• In a mixer, whisk the egg whites until they are foamy and no longer increase in volume. Add the remaining 6 tablespoons sugar. Continue whisking until the sugar dissolves and the whites form shiny stiff peaks. Gently but rapidly fold the whites into the base.
• Pour the mixture to the top of each ramekin. Dust with confectioners' sugar and bake on the oven floor for 10 minutes, or until the tops are golden brown. The soufflés should rise between 1 1/2 to 2 inches over the top of the ramekins. Dust again with confectioners' sugar if you choose. To serve, gently tap a small hole into the top of each soufflé and pour in a few teaspoons of the remaining passion-fruit purée.

PASSION FRUIT AND CUSTARD SOUFFLE - JAMES MARTIN RECIPE

Steps:

• Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
• Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
• Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
• Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
• Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
• To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
• To serve.
• vanilla ice cream.
• few sprigs fresh mint.

MANGO & RICOTTA SOUFFLé WITH PASSION FRUIT SAUCE

Steps:

• Halve the passion fruit and scoop out the pulp into a saucepan. Add the orange juice and boil until reduced by half. Strain into a jug, to give about 250ml, rubbing through with a spoon. Discard the pips. Cool.
• Heat oven to 180C/fan 160C/gas 6. Butter the sides and base of 8 x 150ml ramekin dishes evenly, then coat with 1 tbsp of sugar.
• In a large bowl, whisk together half of the caster sugar, the orange zest, ricotta, fromage frais, 1 tbsp cornflour and the egg yolks. Fold in the mango flesh and 6 tbsp of the reduced juice.
• Whisk the egg whites until soft peaks form, then whisk in the remaining sugar. Fold this into the ricotta mix and spoon into the prepared dishes, levelling the top. Set the dishes in a large, deep roasting tin and pour round boiling water to come halfway up the dishes. Cover the whole roasting tin with foil and seal the edges loosely. Bake for 50 mins until the soufflés have risen and set.
• Meanwhile, make the sauce. Blend the 1 tsp cornflour with a little cold water. Bring the remaining juice to the boil in a small saucepan, mix some into the cornflour, then pour back into the pan with the Curaçao or Cointreau. Heat, stirring until thickened. Set aside to cool. Dust each dessert lightly with icing sugar and drizzle with a little sauce. Serve remaining sauce separately.

PASSION FRUIT SOUFFLE SHELLS

Steps:

• Preheat the oven to 200 degrees centigrade.
• Halve the passion fruit lengthways and scoop the flesh and seeds into a bowl.
• Cut a small slice of the bottom of the passion fruit shells and sit them side by side on a baking dish.
• Gently warm the milk, but don't allow to boil.
• Meanwhile, using a hand whisk, beat the egg yolk with about half the sugar until pale and light.
• Whisk in the flour and then the milk, over a low heat, beating until smooth.
• Cook gently for 2 minutes until thickened, then remove from the heat.
• Stir in 2 Tbs of the passion fruit pulp and seeds.
• Whisk the white until it forms soft peaks, then add the remaining suagr and whisk until fairly stiff.
• Gently fold into the custard and then divide between the passion fruit shells.
• Bake for 8 minutes until risen and golden.
• Meanwhile, pass the remaining passion fruit pulp and seeds through a sieve into a small bowl.
• Discard the seeds and reserve the juice.
• Pour the juice into a small pan and heat gently for 2-3 minutes, stirring until slightly thickened.
• Place 3 souffle shells on each of 4 serving plates and drizzle around the passion fruit juice.
• Dust with icing sugar and serve immediately, as they will start to sink as soon as they come out of the oven.