Frozen passionfruit souffles
Frozen Passionfruit Soufflés are a light and refreshing dessert combining the tangy flavor of passionfruit with a delicate soufflé texture, served chilled. This recipe features a whipped cream and egg white mix that creates a luscious frozen treat perfect for any occasion.
Cook time 15 min
Prep time 615 min
Ingredients:
2 egg whites1/2 cup sugar
1/3 cup milk (1% fat)
1 cup heavy whipping cream
2 passion fruits
Indulge in a tropical dessert with these refreshing Frozen Passionfruit Soufflés. This recipe perfectly blends the tangy flavor of passionfruit with the lightness of a soufflé, and the best part is—they’re served frozen! Whether you're looking to impress guests or simply treat yourself, these soufflés are sure to hit the spot.
Instructions:
- Cut the passion fruits in half and scoop out the pulp into a bowl. If desired, you can strain the pulp to remove seeds, but keep the juice aside.
- In a clean, dry mixing bowl, use an electric mixer to beat the egg whites until they form soft peaks. Gradually add in the sugar while continuing to beat until stiff and glossy peaks form. Set aside.
- In a small saucepan, warm the milk over medium heat until hot but not boiling. Remove from heat.
- In a separate bowl, whisk together the passionfruit pulp and juice with the heated milk. Let this mixture cool to room temperature.
- In another mixing bowl, use the electric mixer to whip the heavy whipping cream until soft peaks form. Be careful not to overmix as it can turn into butter.
- Gently fold the whipped cream into the passionfruit mixture using a spatula. Make sure it is well combined but try not to deflate the whipped cream too much.
- Next, gently fold in the beaten egg whites until the mixture is smooth and homogenous.
- Line the top edge of each ramekin with a strip of parchment paper or a double-folded piece of plastic wrap, extending about 2 inches above the rim. This will give the soufflés space to rise.
- Spoon the soufflé mixture into the prepared ramekins, filling them just to the top. Smooth the surface with a spatula.
- Cover each ramekin with plastic wrap and place them in the freezer for at least 4 hours or until they are fully set.
- Before serving, remove the plastic wrap or parchment paper collars from the ramekins. The soufflés should hold their shape nicely.
- Optionally, you can garnish with a few passion fruit seeds or a light dusting of powdered sugar.
Enjoy your delightful Frozen Passionfruit Soufflés, a dessert that combines the delicate texture of a soufflé with the exotic taste of passionfruit. Perfect for a hot day or any special occasion, these frozen treats are bound to become a favorite in your dessert repertoire.
Frozen passionfruit souffles FAQ:
The soufflés need to freeze for at least 4 hours, or until they are fully set, before serving.
The soufflés should hold their shape and be firm to the touch when fully frozen. If they feel soft or mushy, they need more time in the freezer.
You can substitute heavy whipping cream with coconut cream for a non-dairy option. However, this may alter the texture slightly.
Use 6 to 8-ounce ramekins to ensure the soufflés freeze evenly and can rise properly during the freezing process.
Store any leftover frozen soufflés in the freezer, wrapped tightly in plastic wrap or in an airtight container, for up to 1 week.
Tips:
- Ensure that your mixing bowl and beaters are completely clean and dry before whipping the egg whites to achieve maximum volume.
- When folding the whipped egg whites into the passionfruit mixture, do so gently to maintain the airiness of the soufflé.
- Rather than freezing in a large bowl, consider dividing the mixture into individual ramekins for a more elegant presentation and easier serving.
- Use fresh passion fruits for the best flavor, but if they are unavailable, passionfruit puree can be a good substitute.
- Plan ahead, as these soufflés will need several hours in the freezer to set properly before serving.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 4.48g
Carbohydrates 33g
Fiber 2.08g
Sugar 30g
Fat 22g
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