Passion Fruit Souffles Recipes

Steps:

• Preheat oven to 425 degrees with rack in center. Generously butter inside and rims of four 6-ounce ramekins. Sprinkle with granulated sugar to coat insides of ramekins, shaking out the excess. Place ramekins on a rimmed baking sheet and refrigerate until needed.
• Bring milk to a simmer in a medium saucepan over medium. Whisk together cornstarch and 1/3 of the passion fruit puree in a medium bowl until smooth. While continuing to whisk, slowly pour half the hot milk over passion fruit mixture; whisk until incorporated. Return passion fruit mixture to saucepan, and cook, whisking constantly, over medium until mixture thickens, 1 to 2 minutes. Remove pan from heat, and whisk in remaining passion fruit puree. Cover to keep warm, and set aside.
• Place egg whites and lemon juice in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed just until foamy. Increase speed to medium-high, and add granulated sugar, beating until soft peaks form. Add 1/3 of the egg white mixture to reserved passion fruit mixture, and whisk until just combined. Using a rubber spatula, gently fold in remaining egg white mixture until just incorporated.
• Evenly divide passion fruit mixture among prepared ramekins, gently smoothing tops with the back of a spoon. Bake until puffed and lightly golden, 14 to 16 minutes. The surface of the souffles should be firm with centers that are slightly runny. Carefully remove baking sheet from oven. Dust tops with confectioners' sugar. Scoop a scant teaspoon from center of each souffle, and fill with passion fruit seeds and pulp. Serve immediately.

Steps:

• Remove the lower racks of the oven and preheat to 410 degrees. Brush 6 1-cup ramekins with a thin layer of butter, then dust with sugar. Tap out excess sugar. Place the ramekins on a small sheet pan.
• Mix 1/4 cup sugar with the jam or apple peels until well combined. In a small saucepan, bring the passion-fruit purée to a boil. Add the sugar mixture and stir with a whisk. Lower the heat and bring to a steady simmer. Whisk continually for about 10 minutes, or until reduced by about one-fourth. Cool to room temperature and strain through a fine sieve.
• Make the base: in a large bowl, whisk together the egg yolks and 1/4 cup of the cooled purée. Add 3 tablespoons sugar and whisk to combine.
• In a mixer, whisk the egg whites until they are foamy and no longer increase in volume. Add the remaining 6 tablespoons sugar. Continue whisking until the sugar dissolves and the whites form shiny stiff peaks. Gently but rapidly fold the whites into the base.
• Pour the mixture to the top of each ramekin. Dust with confectioners' sugar and bake on the oven floor for 10 minutes, or until the tops are golden brown. The soufflés should rise between 1 1/2 to 2 inches over the top of the ramekins. Dust again with confectioners' sugar if you choose. To serve, gently tap a small hole into the top of each soufflé and pour in a few teaspoons of the remaining passion-fruit purée.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put a baking tray on the top shelf to heat up. Grease 4 x 150ml ramekins with butter and dust the insides with caster sugar to coat.
• Whisk the egg whites in a bowl until stiff. Add 1 tbsp of the sugar and whisk for 30 secs more until thick and glossy. In a separate bowl, scoop the pulp from 1 passion fruit into the custard, then fold in the whisked egg white. Spoon the mixture into the prepared ramekins and put on the hot baking tray. Bake for 15 mins until risen and golden on top.
• While the soufflés are cooking, make the sauce. Scoop the remaining passion fruit pulp into a saucepan, add the remaining sugar and simmer gently for 5 mins. Finally add a knob of butter and stir until melted. Pass through a sieve and serve in a jug with the hot soufflés as soon as they come out of the oven. Let your guests break a hole in the centre of their soufflé, then pour in the sauce.

Steps:

• Prepare ramekins:
• Cut paper into 6 (13- by 2 1/2-inch) strips. Wrap a strip tightly around outside of each ramekin to form a 1-inch collar and tape overlapping ends together. Arrange ramekins on a 9-inch baking pan.
• Make soufflés:
• Sprinkle gelatin over lime juice in a small saucepan and let soften 1 minute. Stir in passion fruit pulp and heat over moderately low heat, stirring, until gelatin is dissolved, about 3 minutes. Transfer to a metal bowl, then set bowl in a larger bowl of ice and cold water and quick-chill mixture, stirring occasionally, until it begins to thicken, about 10 minutes.
• Heat sugar and water in a 1-quart heavy saucepan over moderate heat, stirring, until sugar is dissolved, then wash down crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring until syrup registers 238°F on thermometer, about 5 minutes.
• While syrup is boiling, beat egg whites with a pinch of salt in mixer at medium speed until stiff peaks form. Pour syrup in a slow stream down side of mixer bowl, beating constantly at high speed, and continue beating until meringue is room temperature, 4 to 5 minutes.
• Whisk cream in a chilled bowl until soft peaks form.
• Whisk one fourth of meringue into passion fruit pulp to lighten, then fold pulp into remaining meringue along with whipped cream. Spoon into ramekins, filling them 1/3 to 1 inch above rims.
• Freeze until firm, then cover with plastic wrap and freeze at least 2 hours. Let soufflés soften in refrigerator about 20 minutes before serving.
• *Available in Latino markets.

Steps:

• Preheat oven to 200°C
• Lightly grease 4 ovenproof dishes (1/2 cup capacity) with cooking spray.
• Sprinkle inside each dish with caster sugar; shake out excess.
• Sift icing sugar into a bowl.
• Stir in orange juice, strained passion fruit pulp and egg yolk; mix until smooth.
• Beat the egg whites in another bowl with an electric mixer until sort peaks form.
• Add the extra icing sugar, then beat on high speed for a further minute
• Fold about 1/4 of the egg white mixture into the passion fruit mixture, then gently fold in the remaining egg with mixture.
• Spoon mixture into prepared dishes.
• Bake in preheated oven for about 8 mins, or until souffles are puffed and lightly browned.
• Sprinkle souffles with a little extra icing sugar and serve immediately.

Steps:

• Position rack in lower 1/3 of oven and preheat to 425 degrees.
• Butter a 4-inch souffle dish, then dust with 1 tbl sugar.
• Refrigerate.
• Whisk together the egg yolks with 3 tbl of sugar until mixture is pale yellow.
• Whisk egg whites until foamy in a nonreactive bowl, add 1 tbl sugar and continue whisking until the whites hold soft peaks.
• Add 2 tbl sugar and beat until whites are glossy and stiff.
• Whisk 2 tbl of passion fruit puree into the egg yolk mixture, then fold in 1/4 of the egg whites.
• Carefully fold in the remaining egg whites until just incorporated (do not overmix) Pour into chilled soufle dish and smooth top with a spatula, Run the tip of your thumb around the inner edge of the dish to make a rim.
• Bake until browned on top.
• about 12 minutes.
• Meanwhile mix together the remaining passionfruit puree and 1 tbl sugar in a saucepan over medium heat until sugar dissolves, about 3 minutes.
• dissolve cornstarch in 1 tsp water, then whisk into sauce and cook until slightly thickened.
• When souffle is cooked, divide between 2 plates and spoon sauce around each serving.

Steps:

• Preheat oven to 350F.
• Make a collar for a 5 or 6 cup souffle dish by cutting 12" wide foil so it is 3" longer than the circumference of the dish, and folding foil lengthwise into thirds.
• Lightly butter and sugar one side of foil, leaving 3" on one end unbuttered.
• Attach foil, sugared side in, tightly around the outside of the dish so the foil extends about 2" above the dish, overlapping the unbuttered end.
• Tape to seal and set aside.
• In a small saucepan melt margarine or butter; stir in flour until completely incorporated into the butter.
• Add the fruit puree.
• Cook and stir constantly till thickened; remove from heat.
• In a large mixing bowl beat egg whites and vanilla till soft peaks form.
• Gradually add the 1/3 cup sugar, beating till stiff peaks form.
• Fold about 1 cup of the meringue into the passion fruit mixture.
• Fold fruit mixture into remaining meringue.
• In a medium mixing bowl beat egg yolks till combined.
• Gently stir the hot mixture slowly into beaten egg yolks and set aside.
• Transfer the egg mixture to the prepared soufflé dish.
• Bake in preheated oven for 40 to 45 minutes or till a knife inserted near the centre comes out clean.