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 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.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 31 grams, TransFat 0 grams
MANGO & PASSION FRUIT SOUFFLES
With Gordon Ramsay's help you can wow your guests with this stunning dessert.
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 311 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
HOT PASSIONFRUIT SOUFFLE WITH RASPBERRY CREAM
Make and share this Hot Passionfruit Souffle With Raspberry Cream recipe from Food.com.
Provided by Stardustannie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
- Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
- Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
- Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
- Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
- Dust tops with sifted icing sugar immediately.
- Serve with Raspberry Cream.
- Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.
Nutrition Facts : Calories 504.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 198.6, Sodium 123.7, Carbohydrate 51.5, Fiber 4.5, Sugar 43.3, Protein 9.1
PASSION FRUIT SOUFFLE
A lovely and unusual dessert from The Passion Fruit Vineyard website posted in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.9, Fat 15.9, SaturatedFat 7.8, Cholesterol 301.9, Sodium 185.4, Carbohydrate 32, Fiber 1.2, Sugar 26.4, Protein 10.4
PASSION FRUIT SOUFFLE SHELLS
If you're looking for a dessert that's truly stunning look no further. These passion fruit shells really do tease the tastebuds!
Provided by Lene8655
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 152.3, Fat 2.4, SaturatedFat 1, Cholesterol 56.3, Sodium 37.2, Carbohydrate 31, Fiber 2.8, Sugar 25.4, Protein 3.1
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
PASSION FRUIT SOUFFLE
Make and share this Passion Fruit Souffle recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 32m
Yield 2 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 321.9, Fat 9.9, SaturatedFat 5.1, Cholesterol 204.1, Sodium 90.3, Carbohydrate 51.5, Sugar 50.4, Protein 7.9
PASSION FRUIT SOUFFLE
Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical fruit. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 4
Number Of Ingredients 9
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.
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