Passion Fruit Souffle Recipes

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 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.

HOT PASSIONFRUIT SOUFFLE WITH RASPBERRY CREAM

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.

PASSION FRUIT AND CUSTARD SOUFFLE - JAMES MARTIN RECIPE

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.