fbpx Passion fruit soufflé recipe

Passion fruit soufflé recipe

Soufflé aux fruits de la passion
Preparation time
25 min
Cooking time
10 min

Some history

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
25g cream
2 egg yolks
25g sugar
20g custard powder

The soufflé:
40g sugar
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.
Set aside.

<strong>The soufflé</strong>
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.

Serve immediately.

Wine suggestion

white wine: Coteaux du Layon
The chef's trick

The chef's trick

Don’t beat the egg whites too much and add the sugar right at the end.

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