PASSION FRUIT SOUFFLE
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
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.
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
PASSION FRUIT SOUFFLéS WITH PASSION FRUIT SAUCE
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
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
FROZEN PASSION FRUIT SOUFFLES
Categories Milk/Cream Fruit Dessert Valentine's Day Frozen Dessert Summer Passion Fruit Gourmet
Yield Makes 6 servings
Number Of Ingredients 14
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 SOUFFLES
Make and share this Passion Fruit Souffles recipe from Food.com.
Provided by Sonya01
Categories Dessert
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 102.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 47.2, Sodium 47.2, Carbohydrate 19.9, Fiber 1.5, Sugar 17.7, Protein 3.6
PASSION FRUIT BUTTER SAUCE
The passion fruit is native to Brazil, Paraguay, and northern Argentina. It is grown throughout the tropic and near-tropic regions around the world and the pulp, juice, and seeds are used in a variety of ways. The juice is highly concentrated and is used as an additive to other fruit juices. The juice and pulp are used to make pie filling and jellies. The seeds are often used as a topping for salads and other dishes that benefit from an acidic punch. Passion Fruit Butter Sauce was an inspiration I had when barbecuing in Jamaica. I enjoyed the way the passion fruit was used with seafood there, and I thought it would also complement the flavors of grilled chicken and pork. Use this as a dipping sauce, or better yet as a baste or as a finishing glaze.
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Halve the passion fruits, and then scoop out the pulp and seeds. Discard the skin and place the pulp and seeds in a saucepan. Add the water, sugar, and salt and bring to a boil. Reduce the heat, add the butter, and simmer for 10 minutes. Pour the mixture through a strainer and discard the solids. Put the remaining liquid in a tightly sealed jar. Store refrigerated in a tightly sealed container for up to 3 days.
- Stove
PASSION FRUIT SAUCE
Provided by Alain Ducasse
Categories condiments, sauces and gravies, dessert
Time 30m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Mix sugar with 1/4 cup water in a small saucepan, simmer until sugar dissolves, add lemon grass, and set aside to cool 20 minutes.
- Stir in passion fruit nectar and lemon juice. Refrigerate.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 0 grams, Carbohydrate 55 grams, Fat 1 gram, Fiber 8 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 23 milligrams, Sugar 42 grams
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