CARLO MIDDIONE'S QUICK FRUIT SOUFFLE
Provided by Florence Fabricant
Categories dessert
Time 50m
Yield Six servings
Number Of Ingredients 5
Steps:
- Put the strawberries in a small bowl, mix with one to two tablespoons sugar (to taste) and the brandy and allow to macerate for 30 minutes.
- Preheat the oven to 350 degrees. Generously butter six small souffle dishes four inches in diameter (about one-and-a-quarter-cup capacity). Dust each with a teaspoon of sugar.
- Beat egg whites until softly peaked, sprinkle on one tablespoon of sugar and continue beating to firm but supple peaks. Quickly fold in the strawberry mixture so the fruit is well distributed but not perfectly incorporated. You have to work fast.
- Spoon the mixture into the prepared souffle dishes, put them on a cookie sheet and place in the oven for 12 to 15 minutes until puffed above the rims of the dishes and browned. Serve at once.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 4 grams, Sodium 31 milligrams, Sugar 11 grams, TransFat 0 grams
PASSION FRUIT SOUFFLE
A lovely and unusual dessert from The Passion Fruit Vineyard website posted in response to a recipe request.
Provided by Molly53
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 309.9, Fat 15.9, SaturatedFat 7.8, Cholesterol 301.9, Sodium 185.4, Carbohydrate 32, Fiber 1.2, Sugar 26.4, Protein 10.4
INDIVIDUAL FRUIT SOUFFLE
Make and share this Individual Fruit Souffle recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat fruit, 5 oz sugar and water till sugar is dissolved. Place in blender and puree. Strain through cheese cloth and place back on the stove. Thicken with cornstarch and water. Remove from heat, cool.
- Beat egg whites to soft peaks, then slowly add 2 oz of sugar, beat till stiff. Add puree by folding.
- Place in cooking spray and sugar coated ramekins
- Place in 400 degree pre-heated oven for 15-20 minutes (time will vary by ramekin size) or until toothpick comes out clean.
- Remove from oven, garnish with fruit you make soufflé with and serve right away.
Nutrition Facts : Calories 166.6, Fat 0.1, Sodium 68.6, Carbohydrate 37.8, Sugar 37.8, Protein 4.5
MANGO & PASSION FRUIT SOUFFLES
With Gordon Ramsay's help you can wow your guests with this stunning dessert.
Provided by Gordon Ramsay
Categories Dessert, Dinner
Time 1h20m
Number Of Ingredients 15
Steps:
- In a pan, heat the milk and cream with 1 tbsp of the 40g caster sugar. In a large bowl, whisk together the egg yolks with the remainder of the 40g sugar, then whisk in the two flours, a third at a time. Slowly pour the scalded milk onto the yolk paste, whisking well. Return to pan and whisk over a gentle heat until thickened and smooth. Cook for 1 min, then spoon back into the large bowl. Cover with cling film and cool.
- Peel the mango, roughly chop the flesh and discard the stone. Soak the dried mango for 10 mins in hot water, then drain. Halve the passion fruits and scoop the flesh and seeds into a blender or food processor. Add the fresh and soaked mango. Blitz well until smooth. Mix in the alcohol. You should have around 550ml purée. Beat into the cooled egg mixture. Set aside until ready to bake. Can be kept in fridge for 2 days.
- Brush the insides of eight 150ml ovenproof dishes or ramekins evenly with the soft butter, using upward strokes. Coat well with half of the chocolate, shaking out excess, then chill to set.
- Heat oven to 190C/fan 170C/gas 5. Remove any grease from a large bowl, by rubbing with lemon juice, then whisk egg whites until thick and glossy. Gradually whisk in 100g sugar to form a glossy meringue. Beat a third into the fruit base, gently fold in the rest.
- Place the prepared dishes on a baking tray. Spoon the mixture into each dish right to the top. Scrape the tops level with a palette knife and sprinkle with remaining chocolate. Bake for 20 mins until risen and golden on top. Dust with icing sugar and serve immediately - you may find it useful to use a fish slice to lift the hot dishes.
Nutrition Facts : Calories 311 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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