PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE
Use ready-made custard in these tropical desserts, for all the 'wow' factor but less of the effort
Provided by James Martin
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Put a baking tray on the top shelf to heat up. Grease 4 x 150ml ramekins with butter and dust the insides with caster sugar to coat.
- Whisk the egg whites in a bowl until stiff. Add 1 tbsp of the sugar and whisk for 30 secs more until thick and glossy. In a separate bowl, scoop the pulp from 1 passion fruit into the custard, then fold in the whisked egg white. Spoon the mixture into the prepared ramekins and put on the hot baking tray. Bake for 15 mins until risen and golden on top.
- While the soufflés are cooking, make the sauce. Scoop the remaining passion fruit pulp into a saucepan, add the remaining sugar and simmer gently for 5 mins. Finally add a knob of butter and stir until melted. Pass through a sieve and serve in a jug with the hot soufflés as soon as they come out of the oven. Let your guests break a hole in the centre of their soufflé, then pour in the sauce.
Nutrition Facts : Calories 226 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
PASSION FRUIT AND CUSTARD SOUFFLE - JAMES MARTIN RECIPE
I watched this on the food network was amazed with the results... True kitchen Alchemy - still cant believe the results, the family was impressed.
Provided by Dropbear
Categories Dessert
Time 40m
Yield 2 raikins, 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 310.3, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 184.8, Carbohydrate 48.4, Fiber 4, Sugar 34.8, Protein 8.8
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