I had wanted my first attempt of soufflés to be visually stunning and faultless. These Passion Fruit Soufflés don’t quite reach my expectations but they are a lovely, light, flavoursome dessert nonetheless. (As an aside, they are incredibly difficult to photograph – they start to deflate as soon as they come out the oven!)
I have only ever enjoyed soufflés when dining out and ordinarily pick them as I know they are tricky to recreate at home. No more! Now I have tried them I have the insight not to shy away from making them in my own kitchen.
If you follow my blog, you will know that I am a lover of fresh fruit and more often than not try to incorporate them into my bakes. I have wanted to use passion fruit for a while and I think it’s tartness compliments the lovely, light soufflé. As well as including passion fruit juice in the soufflé mixture, I have placed fresh passion fruit at the bottom of the ramekin as the combination of the light, warm, sweet soufflé compliments the tart ‘crunch’ of the passion fruit seeds.
So having made these delightful soufflés, here are my thoughts. They are an impressive grown-up dessert, perfect for dinner parties. (That said, my kids got to enjoy these experimental ones as a mid week ‘pudding’). I would advise doing all the preparation ahead to time up to the point of whisking the egg whites, combining with the cooled ‘custard’ and subsequent baking. Even in the best restaurants you always need to wait for a soufflé. Worth every moment in my eyes.
Where did I go wrong in not achieving my picture perfect soufflé? I was very happy with the flavour, the consistency and accuracy of the bake time however, I wanted to achieve a perfectly symmetrical ‘rise’ of the soufflé i.e. for it not to get stuck on the ramekin. In preparing the ramekin for the bake, you must brush it with melted butter and coat with sugar. Once filled, you must wipe the top of the ramekin carefully so the soufflé does not get stuck and restricted in the rise – I think mine must have got ‘stuck’ on some of the sugar coating. I have learnt something any way!
Would I make these again? Yes. Definitely worth the effort. Also, the potential for variation is huge…
- melted butter, for brushing ramekins
- 6 fresh passion fruit
- 2 egg yolks
- 4 egg whites
- 6 tbsp. golden caster sugar, plus extra for dusting ramekins
- 3 teaspoons cornflour
- 1 tbsp. plain flour
- 90ml double cream
- 110ml whole milk
- icing sugar for dusting
- Prepare the ramekins by brushing with melted butter, dusting with golden caster sugar (tipping the excess out) and chilling in the fridge.
- In a sieve, held over a bowl, cut two passion fruit. Scoop out the fruit and push the pulp and juice through the sieve, separating and discarding the seeds. Set aside.
- In a small bowl, add the golden caster sugar to the egg yolks and mix.
- In another bowl, combine the cornflour, plain flour and double cream to form a paste.
- Pour the milk into a saucepan and heat until it nearly comes to the boil. Pour a small amount of warm milk into the flour paste mixture and whisk. Add the remaining milk and whisk further, ensuring there are no lumps.
- Pour the entire milk mixture back into the pan, over the heat and continually mix (I do this with a whisk) until the mixture thickens. Add the passion fruit juice/pulp and mix.
- Return to the heat and add the egg yolk and sugar mixture, again continually whisking to ensure there are no lumps, that the mixture becomes smooth and custard-like. Once it begins to bubble, remove from the heat and allow to cool.
- Preheat the oven to 180 degrees C, or Gas Mark 4. Remove the ramekins from the fridge. Cut the four remaining passion fruit and one by one, scoop out the pulp and seeds, carefully place in the bottom of a prepared ramekin - one fruit per ramekin.
- Whisk the egg whites until light and fluffy and peaks form. Spoon a heaped amount of egg into the cooled custard mixture and whisk. Gently fold the remaining egg whites into the custard until combined. Spoon equal quantities of the soufflé mixture into each ramekin, levelling it with a knife. With your finger tip, go around the edge of the top of the ramekin so separating the mixture from the ramekin. This ensures that there is nothing stopping it from rising.
- Bake on a baking tray for approximately 15 minutes until it is well risen and slightly golden on top. Serve immediately and dust with icing sugar.
Source: Slighted adapted from BBC FOOD Recipes by Mary Berry