Passion fruit soufflé recipe
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.
Ingredients
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
Preparation
The passion fruit cream :
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 5min.
Set aside.
The soufflé :
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 10min at 190 °C.
Serve immediately.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.
Wine suggestion
The chef's trick
Don’t beat the egg whites too much and add the sugar right at the end.