Monday, November 26, 2012

Passion Fruit Soufflé

A soufflé is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The main ingredients are mainly eggs. You can whip up this dessert in less than half an hour and it is such a light dessert with few calories.
The only set back is that you have to serve the souffle immediately straight from the oven. Soufflés are not supposed to be made in advance because when it comes out of the oven, a soufflé should be puffed up and fluffy, and it will generally fall or collapse after 5 or 10 minutes.
A soufflé is made from two basic components; a flavoured base and egg whites beaten to a soft peak meringue. The base provides the flavour and the whites provide the "lift".

To begin, for practice, this passion fruit soufflé is easy to make and taste really good.

Passion Fruit Soufflés

Adapted from Neil Perry

3 egg yolks
37 g + 37g Sugar
45 ml strained Passion Fruit Juice
3 egg whites
You can use a mixer or hand whisk for this recipe.
Set the oven at 190 C.
In a bowl, or you can use a mixer, cream the egg yolks with the first 37g sugar, until pale and the sugar has dissolved.
Add the passionfruit juice, mix and set aside.
In a separate clean bowl or clean mixer bowl, whisk the egg whites with a tiny pinch of salt. 
When you are ½ way to peaks forming, add ½ the remaining sugar, followed by the rest shortly after.
Whisk to firm peaks but be careful not to overbeat them.
Fold 1/3 of the whites into the yolks then carefully fold through the remaining.
Spoon the mixture into a buttered and sugared soufflé mould or ramekin
Bake at 190C for 12 minutes.
Serve immediately with ice cream. (optional)
Makes about 8 to 9 small ramekins of soufflé.


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