Fruit Souffle Recipe 445 Food

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F.
• Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

INDIVIDUAL FRUIT SOUFFLE

Steps:

• Heat fruit, 5 oz sugar and water till sugar is dissolved. Place in blender and puree. Strain through cheese cloth and place back on the stove. Thicken with cornstarch and water. Remove from heat, cool.
• Beat egg whites to soft peaks, then slowly add 2 oz of sugar, beat till stiff. Add puree by folding.
• Place in cooking spray and sugar coated ramekins
• Place in 400 degree pre-heated oven for 15-20 minutes (time will vary by ramekin size) or until toothpick comes out clean.
• Remove from oven, garnish with fruit you make soufflé with and serve right away.

PASSION FRUIT SOUFFLE

Steps:

• Position rack in lower 1/3 of oven and preheat to 425 degrees.
• Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
• Refrigerate.
• Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
• Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
• Add 2 tbl sugar and beat until whites are glossy and stiff.
• Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
• Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.
• Bake until browned on top.
• about 12 minutes.
• Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.
• dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
• When souffle is cooked, divide between 2 plates and spoon sauce around each serving.

AUSTRALIAN PASSIONFRUIT SOUFFLE

Steps:

• Pre-heat the oven to 375°F.
• Slowly bring the milk, vanilla bean and sugar to a boil over a medium heat. Then take it off the heat and set aside.
• Remove the vanilla bean and cut it down the middle. Scrape out the seeds with a sharp knife tip and place them back into the milk. Discard the pod.
• Return the pan to a medium heat and bring the sauce to a boil, stirring the whole time.
• Cook sauce for about 40 seconds then remove from heat. Cover the surface of the sauce with plastic wrap and set aside to cool slightly.
• Grease several small souffle ramekins with butter and dust with a sprinkling of sugar. Set aside.
• Whisk the egg yolks into the slightly cooled sauce, one at a time, until smooth. Next, add the passionfruit pulp and stir well.
• In a clean metal bowl, beat the egg whites until stiff with an electric beater.
• Spoon half the egg whites into the sauce with a clean metal spoon. Fold egg whites through very gently then fold in the remaining egg whites.
• Pour mixture to the top of the souffle ramekins. Level the mixture with a knife so that it's even.
• Bake until risen and slightly golden on top for about 15-20 minutes. Dust with icing sugar just before serving.

PASSION FRUIT SOUFFLE

Steps:

• Preheat oven to 350F.
• Make a collar for a 5 or 6 cup souffle dish by cutting 12" wide foil so it is 3" longer than the circumference of the dish, and folding foil lengthwise into thirds.
• Lightly butter and sugar one side of foil, leaving 3" on one end unbuttered.
• Attach foil, sugared side in, tightly around the outside of the dish so the foil extends about 2" above the dish, overlapping the unbuttered end.
• Tape to seal and set aside.
• In a small saucepan melt margarine or butter; stir in flour until completely incorporated into the butter.
• Add the fruit puree.
• Cook and stir constantly till thickened; remove from heat.
• In a large mixing bowl beat egg whites and vanilla till soft peaks form.
• Gradually add the 1/3 cup sugar, beating till stiff peaks form.
• Fold about 1 cup of the meringue into the passion fruit mixture.
• Fold fruit mixture into remaining meringue.
• In a medium mixing bowl beat egg yolks till combined.
• Gently stir the hot mixture slowly into beaten egg yolks and set aside.
• Transfer the egg mixture to the prepared soufflé dish.
• Bake in preheated oven for 40 to 45 minutes or till a knife inserted near the centre comes out clean.

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.

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.

MANGO & PASSION FRUIT SOUFFLES

Steps:

• In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.
• Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.
• Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.
• Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.
• Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately - you may find it useful to use a fish slice to lift the hot dishes.