Passion Fruit Souffle Shells Recipes

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.

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.

PASSION FRUIT SOUFFLE

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.

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.

PASSION FRUIT SOUFFLE SHELLS

Steps:

• Preheat the oven to 200 degrees centigrade.
• Halve the passion fruit lengthways and scoop the flesh and seeds into a bowl.
• Cut a small slice of the bottom of the passion fruit shells and sit them side by side on a baking dish.
• Gently warm the milk, but don't allow to boil.
• Meanwhile, using a hand whisk, beat the egg yolk with about half the sugar until pale and light.
• Whisk in the flour and then the milk, over a low heat, beating until smooth.
• Cook gently for 2 minutes until thickened, then remove from the heat.
• Stir in 2 Tbs of the passion fruit pulp and seeds.
• Whisk the white until it forms soft peaks, then add the remaining suagr and whisk until fairly stiff.
• Gently fold into the custard and then divide between the passion fruit shells.
• Bake for 8 minutes until risen and golden.
• Meanwhile, pass the remaining passion fruit pulp and seeds through a sieve into a small bowl.
• Discard the seeds and reserve the juice.
• Pour the juice into a small pan and heat gently for 2-3 minutes, stirring until slightly thickened.
• Place 3 souffle shells on each of 4 serving plates and drizzle around the passion fruit juice.
• Dust with icing sugar and serve immediately, as they will start to sink as soon as they come out of the oven.