Passion Fruit Soufflé

Passion Fruit Soufflé


DifficultyIntermediateMakes4 Servings

This passion fruit soufflé recipe is the perfect recipe to conquer your soufflé fears.

A fruit soufflé is a classic and in my opinion, a slightly easier way into the soufflé world without it failing on you! It’s a sort of base recipe that you can play with.

I’ve gone for a passion fruit flavour but you can easily mix this up and try different fruit pureés. You could also add some roasted fruits (like a fruit pulp) to the bottom of your ramekin to add some texture.

Serve simply with a dusting of icing sugar, or with a big dollop of vanilla ice cream.

Follow my video and step-by-step recipes to make these foolproof passion fruit soufflés.

Once you’ve mastered this recipe, check out the chocolate souffle from my book. Both these recipes make a brilliant dinner party dessert!


 


 

Ingredients


For the Fruit Base
 320 g Passion Fruit Purée
 36 g Caster Sugar
 22 g Cornflour
 1 tsp Vanilla Bean Paste
For the Meringue
 200 g Egg Whites
 40 g Caster Sugar
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Method


Fruit base
1

Into a saucepan, add the fruit purée and bring it to a simmer over a medium heat.

2

In a separate bowl, whisk together the sugar and cornflour then tip these into the saucepan and whisk to combine.

3

Once it reaches a boil, cook for 1 minute, then put it into a bowl, cover the surface of the mixture with cling film and chill for 30 minutes.

4

Meanwhile, brush soft butter into your ramekins, stroking upwards, then add sugar, shake it around the ramekins and tap out the excess. Set these aside and preheat your oven to 160C (fan assisted).

5

After 30 minutes, add the fruit base into a bowl (you need about 240g of it) and whisk it so it’s smooth. Make sure it is still slightly warm.

Meringue
6

Add the egg whites into a stand mixer and whisk on a medium/low speed until you have lots of small bubbles.

7

Increase the speed to medium and add the sugar a tbsp at time, waiting about 20 seconds between each addition. Then keep whisking until you have medium stiff peaks.

8

Whisk 1/3 of the meringue into the fruit base until it’s smooth. Then fold in the remaining meringue in two parts, being gentle. Once there are no streaks of meringue, add it into your ramekins and use a palette knife to level it so it is flush.

9

Put them into the oven immediately and bake for around 11-13 minutes, or until it has risen about 1” and is lightly golden around the edge. Serve immediately.

 

Ingredients

For the Fruit Base
 320 g Passion Fruit Purée
 36 g Caster Sugar
 22 g Cornflour
 1 tsp Vanilla Bean Paste
For the Meringue
 200 g Egg Whites
 40 g Caster Sugar
Shop the equipment

Directions

Fruit base
1

Into a saucepan, add the fruit purée and bring it to a simmer over a medium heat.

2

In a separate bowl, whisk together the sugar and cornflour then tip these into the saucepan and whisk to combine.

3

Once it reaches a boil, cook for 1 minute, then put it into a bowl, cover the surface of the mixture with cling film and chill for 30 minutes.

4

Meanwhile, brush soft butter into your ramekins, stroking upwards, then add sugar, shake it around the ramekins and tap out the excess. Set these aside and preheat your oven to 160C (fan assisted).

5

After 30 minutes, add the fruit base into a bowl (you need about 240g of it) and whisk it so it’s smooth. Make sure it is still slightly warm.

Meringue
6

Add the egg whites into a stand mixer and whisk on a medium/low speed until you have lots of small bubbles.

7

Increase the speed to medium and add the sugar a tbsp at time, waiting about 20 seconds between each addition. Then keep whisking until you have medium stiff peaks.

8

Whisk 1/3 of the meringue into the fruit base until it’s smooth. Then fold in the remaining meringue in two parts, being gentle. Once there are no streaks of meringue, add it into your ramekins and use a palette knife to level it so it is flush.

9

Put them into the oven immediately and bake for around 11-13 minutes, or until it has risen about 1” and is lightly golden around the edge. Serve immediately.

Passion Fruit Soufflé