Carlo Middiones Quick Fruit Souffle Recipes

PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE

Passion fruit soufflés with passion fruit sauce image

Use ready-made custard in these tropical desserts, for all the 'wow' factor but less of the effort

Provided by James Martin

Time 30m

Number Of Ingredients 5

Ingredients

knob of butter , plus extra for greasing
75g caster sugar , plus extra for dusting
4 medium egg whites
6 ripe passion fruits , halved
150ml ready-made custard

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

CARLO MIDDIONE'S QUICK FRUIT SOUFFLE

Carlo Middione's Quick Fruit Souffle image

Provided by Florence Fabricant

Categories dessert

Time 50m

Yield Six servings

Number Of Ingredients 5

Ingredients

1 cup chopped fresh ripe strawberries
4 to 5 tablespoons sugar
1 1/2 tablespoons brandy
3 to 4 tablespoons soft butter
4 egg whites at room temperature

Steps:

Put the strawberries in a small bowl, mix with one to two tablespoons sugar (to taste) and the brandy and allow to macerate for 30 minutes.
Preheat the oven to 350 degrees. Generously butter six small souffle dishes four inches in diameter (about one-and-a-quarter-cup capacity). Dust each with a teaspoon of sugar.
Beat egg whites until softly peaked, sprinkle on one tablespoon of sugar and continue beating to firm but supple peaks. Quickly fold in the strawberry mixture so the fruit is well distributed but not perfectly incorporated. You have to work fast.
Spoon the mixture into the prepared souffle dishes, put them on a cookie sheet and place in the oven for 12 to 15 minutes until puffed above the rims of the dishes and browned. Serve at once.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams

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