Passion fruit soufflé recipe
Passion fruit comes from the sweet granadilla, a plant from South America.
Its energy content is low (50kcal for 100g), but it is quite rich in carbohydrates, mineral salts and Vitamins C and A.
When choosing your fruit, remember that if its skin is smooth, it isn’t ripe – choose fruit that has wrinkled skin.
The passion fruit cream:
250g passion fruit pulp
2 egg yolks
20g custard powder
8 egg whites
<strong>The passion fruit cream</strong>
Boil the pulp with the cream.
Blanch the yolks with 25g of sugar and custard powder.
Pour the boiling hot pulp into the egg yolk and then cook for another 5 minutes.
Grease 8 small moulds and sprinkle with sugar.
Weight out 200g of confectioner’s custard with passion fruit.
Beat the egg whites with 40g of sugar.
Stir gently with a rubber spatula then pour into the moulds.
Bake for 10 minutes at 190 °C.
The chef's trick
Don’t beat the egg whites too much and add the sugar right at the end.