Passion Fruit Souffle Shells Food

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 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 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.

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.

CHOCOLATE-FILLED PASSION SOUFFLé TARTS

Steps:

• For the Dough
• Spray eight mini brioche molds (3 inches across the top) lightly but evenly with cooking spray.
• Roll the dough out on a lightly floured work surface to 1/4 inch thick. Cut out a 6-inch circle of dough and fit it into one of the molds to make sure you've got the correct size. (These molds vary in size, and there's no point in cutting out all the pieces until you're sure you've got it right.) Cut the rest of the dough and line the rest of the molds with it. Set the molds on a baking sheet and refrigerate for at least 1 hour.
• Stack the scraps and reshape them into a brick. Wrap tightly in plastic and refrigerate or freeze for another use.
• Heat the oven to 375°F or 350°F on convection. Prick the pastry shells all over with a fork, then line them with parchment (or cut-down coffee filters) and fill with dried beans (or rice or pastry weights). Bake until the pastry is crisp, about 16 minutes, rotating the pan halfway through baking.
• Lift the parchment and beans out right away and let the shells cool completely on a rack.
• For the Chocolate Cream
• Put the chocolate in a heatproof bowl.
• Bring the cream to a boil in a small saucepan. Pour the cream over the chocolate and leave it alone for about 1 minute. Stir with a heatproof rubber scraper until the chocolate is completely melted. Cover with plastic wrap and refrigerate for at least 1 hour or up to 3 days.
• For the Passion Glaze
• Mix the xanthan gum and sugar together. Whisk into the passion fruit puree, a few grains at a time, taking care that it doesn't clump. Refrigerate for 20 minutes, then stir in the passion fruit seeds. Refrigerate, covered, until you're ready to serve.
• For the Passion Soufflé
• Put the egg whites and a pinch of cream of tartar in the bowl of a standing mixer fitted with the whisk. Turn it on to low, and beat the whites gently for 2 minutes, to start establishing a structure. The whites will look frothy but still a bit wet. Turn the speed up to medium and add 2 teaspoons of the sugar. Continue to beat at medium speed until the whites have body and are just shy of having soft peaks. Add 2 more teaspoons of the sugar and continue beating until the whites have formed firm peaks. Add the remaining 2 teaspoons sugar and beat until the whites are glossy and smooth and almost stiff. Keep your eye on the whites, so you don't overbeat them.
• Whisk the yolk into the passion fruit puree in a wide bowl. Fold in a spoonful of the whites to lighten the puree. Then add the rest of the whites and fold in quickly and lightly, spinning the bowl as you fold.
• To Serve
• Heat the oven to 375°F or 350°F on convection.
• Set the chocolate tart shells on a baking sheet.
• Fill a pastry bag with the chocolate cream and pipe a plug of cream into the center of each shell. Fill a second pastry bag with the passion soufflé and pipe into the shells, covering the chocolate cream center completely.
• Bake for 6 to 7 minutes, until the soufflés have risen and browned lightly. Rotate the pan halfway through baking.
• Transfer to dessert plates and sprinkle with confectioners' sugar, if you want. Spoon the passion glaze over the tart or serve it on the side.
• make it simpler
• Replace the chocolate cream with mini candy bars. Use something creamy, like 3 Musketeers or Milky Way. Omit the pastry and bake the filled soufflés in ramekins that have been brushed with softened butter and coated with sugar.

PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE

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.

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 SOUFFLES

Steps:

• Preheat oven to 200°C
• Lightly grease 4 ovenproof dishes (1/2 cup capacity) with cooking spray.
• Sprinkle inside each dish with caster sugar; shake out excess.
• Sift icing sugar into a bowl.
• Stir in orange juice, strained passion fruit pulp and egg yolk; mix until smooth.
• Beat the egg whites in another bowl with an electric mixer until sort peaks form.
• Add the extra icing sugar, then beat on high speed for a further minute
• Fold about 1/4 of the egg white mixture into the passion fruit mixture, then gently fold in the remaining egg with mixture.
• Spoon mixture into prepared dishes.
• Bake in preheated oven for about 8 mins, or until souffles are puffed and lightly browned.
• Sprinkle souffles with a little extra icing sugar and serve immediately.

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.