- Cameron Lamb
Hot Passion fruit Soufflé
This is the perfect dessert if you want to impress your friends at a dinner party! Everybody loves to see a souffle come from the oven and bursting from its dish. For this one I chose to use passion fruit because of its fresh and zingy flavour. Many people think souffles are tricky to make, but you’d be surprised! In just a few steps you too can have a perfectly risen souffle. These desserts are great served with a scoop of ice-cream on the top which will melt into the pudding.
Makes 4- 6 individual souffles, depending on size of ramekins
Butter for brushing on the ramekins
Caster Sugar to line ramekins
Icing Sugar for decoration
4 Eggs, Separated into yolks and whites in different bowls
100g Caster Sugar
1 Tbsp Cornflour
1 Tsp Vanilla Bean Paste
200g Passion fruit Puree (I bought a passion fruit coulis ready made from the supermarket, for this recipe)
Preheat your oven to 200℃, or 180℃ fan.
Begin by greasing the ramekins. Melt the butter and, using a pastry brush, brush the butter all around the inside of the ramekins. Once the butter has set (you can pop it in the fridge for a minute to speed up the process), pour a small amount of sugar into the ramekin, swirl all around to ensure everywhere is evenly covered and then tip out the excess into the next ramekin before repeating with the next ramekin.
To prepare the pastry cream, heat the milk with the vanilla in a saucepan until it just comes to the boil.
While you’re waiting for the milk to boil mix together the egg yolks and half of the sugar (50g) in a bowl. Once they’re combined mix in the cornflour.
Once the milk has come to the boil add it little by little into the egg yolk/sugar mixture whisking as you add. Don’t add too much hot milk to the eggs too quickly or you’ll end up with scrambled eggs!
Once you’ve added all the milk pour the mixture back into the pan and heat up on a medium heat continuously whisking to avoid scrambling the mix. Once it comes to the boil continue to whisk for another 2 minutes.
Pass this mixture through a sieve into a bowl. You can reserve this Pastry Cream in the fridge for up to three days. So can be made in advance if you are entertaining!
Whisk the Passion fruit Puree into the pastry cream and set aside.
In a stand mixer or handheld mixer begin to whisk your egg whites. Once they become frothy start to slowly add the remaining sugar bit by bit and keep whisking until they’ve thickened. They should hold their shape when the bowl is tipped upside down, but shouldn’t be whisked to the point they become ‘dry’.
Using a spatula place a dollop of the egg whites in the passion fruit cream and mix together. Then add the remaining whites and gently fold in until there are no separate clumps of egg whites, turning the bowl as you go.
Place the souffle mixture into your prepared ramekins. Fill right to the top and smooth the surface with a pallet knife or your spatula. If using large ramekins, just fill 3/4 of the way. As you will end up with too much rise. Run your finger around the rim of the ramekin to ensure its clean to guarantee a good rise.
Place in the oven and bake for around 20mins, or until nice and golden on the top. Once ready quickly remove from the oven, dust icing sugar over the surface and serve!
Remember to tag me in your bakes on Instagram! @cameronolamb