Passion Fruit Soufflé Recipes

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PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE



Passion fruit soufflés with passion fruit sauce image

Use ready-made custard in these tropical desserts, for all the 'wow' factor but less of the effort

Provided by James Martin

Categories     Dessert, Dinner

Time 30m

Number Of Ingredients 5

knob of butter , plus extra for greasing
75g caster sugar , plus extra for dusting
4 medium egg whites
6 ripe passion fruits , halved
150ml ready-made custard

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.

Nutrition Facts : Calories 226 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

PASSION-FRUIT SOUFFLé



Passion-Fruit Soufflé image

Provided by Christine Muhlke

Categories     dessert

Time 50m

Yield Serves 6

Number Of Ingredients 6

2 tablespoons butter, softened
1/4 cup plus 9 tablespoons sugar, plus more to dust ramekins
2 tablespoons apple jam (or the peel of 2 Golden Delicious apples, all apple flesh removed)
1 cup passion-fruit purée
6 large eggs, separated, at room temperature
Confectioners' sugar for dusting

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.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 31 grams, TransFat 0 grams

CREPES PASSION



Crepes Passion image

Categories     Egg     Fruit     Dessert     Passion Fruit     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 20

For pastry cream
3 large egg yolks
6 tablespoons sugar
2 tablespoons cornstarch
1 cup milk
1/2 teaspoon vanilla
For passion fruit sauce
6 passion fruit* (about 1/2 pound)
3/4 cup plus 1 tablespoon sugar
1/2 cup water
1/2 stick (1/4 cup) cold unsalted butter, cut into pieces
For crêpes
4 large egg yolks
5 tablespoons sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled, plus additional for cooking crêpes
1 cup milk
3 large egg whites
Garnish: confectioners' sugar for dusting
*available at specialty foods shops

Steps:

  • Make pastry cream:
  • In a large heatproof bowl whisk together yolks, sugar, and cornstarch (mixture will be very stiff). In a heavy saucepan bring milk and vanilla just to a boil. Add 1/2 cup milk mixture to egg mixture in a stream, whisking, and whisk until smooth. Whisk egg-milk mixture into remaining milk in pan and simmer, whisking constantly, until very thick, about 2 minutes. Transfer hot pastry cream to a clean heatproof bowl and cool, surface covered with buttered wax paper. Chill pastry cream at least 2 hours and up to 2 days. Whisk pastry cream before using.
  • Make passion fruit sauce:
  • Halve passion fruit crosswise and scoop flesh and seeds into a bowl. In a heavy saucepan combine sugar and 1 tablespoon water and cook over moderately high heat, undisturbed, until sugar begins to melt. Continue cooking mixture, stirring with a fork, until sugar is melted and syrup is golden. Remove pan from heat. Carefully add remaining water down side of pan and stir in passion fruit (caramel will bubble up and steam). Return pan to heat and simmer sauce, stirring, until caramel is dissolved, about 5 minutes. Add butter, 1 piece at time, stirring until incorporated and sauce is smooth. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce over low heat before serving.
  • Make crêpes:
  • Preheat oven to 350°F.
  • In a bowl whisk together yolks and 3 tablespoons sugar until thick and pale. Sift flour over mixture and whisk until combined. Add 3 tablespoons butter and milk and whisk until smooth. In another bowl beat whites with remaining 2 tablespoons sugar until they just hold soft peaks and fold into milk mixture gently but thoroughly.
  • Heat an 8-inch non-stick skillet over moderately high heat until hot and brush with some additional butter. (If skillet handle is plastic, wrap handle in a double thickness of foil.) Pour 1 cup batter into skillet, swirling to coat bottom, and cook until crêpe loosens from side of skillet and underside is pale golden, about 3 minutes. (Crêpe will be puffed, almost like a soufflé.) Transfer skillet to middle of oven and continue cooking crêpe until top is set, about 2 minutes.
  • Put about 1/4 cup pastry cream in center of crêpe and fold in half. With a wide metal spatula carefully slide crêpe onto a lightly greased baking sheet. Makes 3 more crêpes in same manner with remaining batter and pastry cream, gently stirring batter occasionally so egg whites remain incorporated. Reheat crêpes in oven before serving.
  • Dust crêpes with confectioners' sugar and serve with passion fruit sauce.

PASSION FRUIT SOUFFLE



Passion Fruit Souffle image

Passion fruit puree simplifies the process of preparing this souffle, but the addition of fresh pulp just before serving adds a bright, crisp-crackly crunch unique to the seeds of this resplendent tropical fruit. Martha made this recipe on episode 509 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 4

Number Of Ingredients 9

Unsalted butter, softened, for ramekins
1/4 cup granulated sugar, plus more for ramekins
1/2 cup whole milk
3 tablespoons cornstarch
1/3 cup passion fruit puree
4 large egg whites
1/4 teaspoon freshly squeezed lemon juice
Confectioners' sugar, for dusting
1 passion fruit, halved, seeds and pulp removed, for serving

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 SOUFFLE



Passion Fruit Souffle image

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

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 cup passion fruit puree
1 cup pureed canned apricots
6 eggs, separated
1/2 teaspoon vanilla
1/3 cup sugar

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

PASSION FRUIT SOUFFLE



Passion Fruit Souffle image

Make and share this Passion Fruit Souffle recipe from Food.com.

Provided by Dreamgoddess

Categories     Dessert

Time 32m

Yield 2 serving(s)

Number Of Ingredients 6

1 tablespoon unsalted butter, softened
1/2 cup sugar
2 egg yolks
3 egg whites
2/3 cup passion fruit puree or 2/3 cup passion fruit nectar
1/2 teaspoon cornstarch

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.

Nutrition Facts : Calories 321.9, Fat 9.9, SaturatedFat 5.1, Cholesterol 204.1, Sodium 90.3, Carbohydrate 51.5, Sugar 50.4, Protein 7.9

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