Fruit Souffle Recipe 445

FRUIT SOUFFLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 400°F. Melt butter in pie plate. Remove from oven and sprinkle with brown sugar and cinnamon. Arrange sliced fruit over butter mixture. Return to oven for 8 to 10 minutes. Beat egg whites until foamy. Gradually beat in granulated sugar until soft peaks form. In a separate bowl, combine flour and baking powder and beat in egg yolks and milk. Fold beaten egg whites into yolk mixture. Spread evenly over fruit. Bake for 20 minutes

FRUIT SOUFFLE OMELETTE

Steps:

• Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• Heat the 3 tablespoons of butter in a small saute pan over medium heat. Add the fruit and saute for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• Preheat the oven to 375 degrees F.
• Using an electric mixer, beat the egg whites until stiff peaks form. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve. NOTE: If desired, you can garnish the plate with fresh fruit and mint.

PASSION-FRUIT SOUFFLé

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.

FROZEN PASSION FRUIT SOUFFLES

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.

INDIVIDUAL FRUIT SOUFFLE

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.

FROZEN SOUFFLE

Steps:

• Combine the sugar, water, and orange rind in a saucepan. Bring to a boil and boil 3 to 4 minutes then set aside to cool. Place the yolks in a bowl of a stand mixer and mix on low speed, slowly pouring the sugar syrup into the yolks while beating. Beat at high speed for 10 to 12 minutes. Add 1/4 cup of the orange liqueur and beat 3 minutes on high speed. Fold in the whipped cream. Pour about 2-inches of the mixture into a 4 cup souffle mold or individual molds. Sprinkle with the remaining orange liqueur and crumbled lady fingers. Fill the mold to the top and refrigerate the remainder of the mixture. Place a waxed paper collar around the souffle dish and place in the freezer for 1 hour or until firm. When firm, add the remaining cream to the mold and freeze until frozen. Just before serving, sprinkle the top with the cocoa. Remove the collar and serve immediately. Garnish with seasonal fresh berries.

FRUIT SOUFFLé OMELETTE

Steps:

• 1. Combine 1/2 teaspoon of the sugar with the cinnamon. Place the fruit in a small bowl and add the cinnamon-sugar. Toss to combine.
• 2. Heat the 3 tablespoons butter in a small sauté pan over medium heat. Add the fruit and sauté for about 5 minutes or until the fruit begins to caramelize. Remove from the heat and set aside.
• 3. Preheat the oven to 375°F.
• 4. Using an electric mixer, beat the egg whites until stiff peaks form.
• 5. Using an electric mixer, beat the egg yolks with the remaining sugar until very light and fluffy. Fold in the vanilla and lemon zest. When well blended, fold in the beaten egg whites.
• 6. Pour the melted butter into a 7-inch, ovenproof omelette pan over medium heat. Place the fruit (if sliced, fan it out) into the pan and pour in the batter to cover the fruit. Cook for 1 1/2 minutes. Place in the preheated oven and bake for about 10 minutes or until the omelette is puffed and golden.
• 7. Remove from the oven and carefully invert onto a serving plate. Dust with confectioners' sugar and serve.

PASSION FRUIT SOUFFLE

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.

SIMPLE SOUFFLE

Steps:

• In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

MOMMA ALICE'S COLD PEACH SOUFFLE

Steps:

• Pour reserved peach syrup into a measuring cup. Add enough cold water to make 1 cup. Pour into the top of a double boiler. Sprinkle in gelatin; let stand, about 5 minutes.
• Beat egg yolks and 1/4 cup cold water together in a bowl. Stir into gelatin mixture. Cook, stirring constantly, over simmering water, until gelatin dissolves and sauce thickens, 3 to 5 minutes. Remove from heat.
• Stir lemon juice, almond extract, and salt into the sauce. Refrigerate until cooled.
• Place drained peaches in a blender; blend until smooth. Stir into the gelatin mixture and refrigerate until mixture mounds up slightly.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff, glossy peaks form. Fold into peach mixture.
• Beat heavy cream in a chilled glass or metal bowl with a chilled whisk until stiff peaks form. Fold into peach mixture. Pour into a large dish and chill until set, 2 1/2 to 3 hours.

PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE

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.

CARLO MIDDIONE'S QUICK FRUIT SOUFFLE

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.