Passionfruit souffle
Indulge in a light and airy passionfruit souffle that combines the tangy sweetness of passion fruit with a delicate, fluffy texture. Made with simple ingredients like butter, sugar, corn flour, milk, and eggs, this exquisite dessert is perfect for any occasion. Discover how to create this delightful treat with ease and elevate your dessert game.
- 12 Mar 2024
- Cook time 40 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
Passionfruit souffle is a delightful and airy dessert that elevates the tropical flavor of passionfruit into a sophisticated treat. With a perfect balance of sweetness and tanginess, this souffle is sure to impress your guests or serve as a special treat for yourself. Here’s how to make a delicious passionfruit souffle using simple ingredients.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Lightly butter your soufflé dish or individual ramekins.
- Melt Butter: In a medium saucepan, melt the butter over medium heat.
- Add Dry Ingredients: Gradually stir in the corn flour and sugar, creating a smooth paste.
- Incorporate Milk: Slowly add the milk, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens and forms a smooth batter.
- Incorporate Passion Fruit: Remove the saucepan from the heat and stir in the passion fruit purée. Let this mixture cool slightly.
- Separate Eggs: Separate the egg whites from the yolks. Ensure no yolk gets into the whites.
- Add Yolks: Once the mixture is slightly cooled, add the egg yolks one at a time to the passion fruit mixture, stirring well after each addition.
- Whisk to Peaks: In a clean, dry mixing bowl, beat the egg whites using an electric mixer or whisk until soft peaks form. This means when you lift the whisk, the peaks should hold their shape but curl at the tip.
6. Fold in Egg Whites:
- Combine: Gently fold the beaten egg whites into the passion fruit mixture using a rubber spatula. Start by adding a small amount of egg whites to lighten the mixture, then carefully fold in the rest. Ensure not to deflate the egg whites.
- Transfer to Dish: Pour the soufflé mixture into the prepared baking dish or ramekins, filling them up to about 3/4 full.
- Bake: Place the soufflé in the oven and bake for about 18-25 minutes, or until the soufflé has risen and the top is golden brown. Do not open the oven door while baking to prevent the soufflé from collapsing.
- Timing: Serve the soufflé immediately out of the oven while it’s still puffed up. Soufflés tend to deflate quickly once out of the heat.
Tips:
- Ensure all ingredients are at room temperature before starting to mix.
- Carefully separate the egg yolks from the whites to ensure no yolk contaminates the whites, which will prevent them from whipping properly.
- Gently fold the beaten egg whites into the mixture to retain the airiness in the souffle.
- Do not open the oven door while the souffle is baking, as this can cause it to collapse.
- Serve the souffle immediately after baking as it will begin to deflate once removed from the oven.
By following these steps and tips, you can create a light, fluffy, and flavorful passionfruit souffle that will bring a touch of tropical sunshine to your table. This delightful dessert is perfect for special occasions or whenever you want to indulge in something sweet and sophisticated.
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 330kcal | 13% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 2.51g | 7% |
| Sugar 22g | 22% |
| Fat | |
| Fat 18g | 20% |
| Saturated 8g | 27% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 240ug | 27% |
| Choline 180mg | 33% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.37mg | 28% |
| Vitamin B3 1.06mg | 7% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 0.88ug | 36% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.56mg | 4% |
| Vitamin K 1.31ug | 1% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.03mg | 0% |
| Iron, Fe 1.70mg | 15% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 250mg | 7% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 99mg | 6% |
| Zinc, Zn 0.98mg | 9% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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