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Chef Marcus Samuelsson, Aquavit, New York, New York

Passion Fruit Soufflé

Yield: 6 servings
  • 7 egg whites
  • ¾ cup sugar
  • 2 Tablespoon water
  • 1 vanilla bean
  • Juice of 1 lime
  • 1 cup passion fruit purée (you can buy fruit purees at specialty stores) *
  • 2 Tablespoons butter (for melting)

    Preheat oven to 400º F.

    Brush six ramekins with melted butter at room temperature and coat with sugar.

    Bring water, lime juice, vanilla bean and sugar to a boil.

    Whisk egg whites with an electric mixer until soft peaks form. Add in sugar liquid. Whisk again with a warm whisk until stiff peaks form. Gently fold in passion fruit purée with a spatula.

    Fill ramekins with the mixture and bake for 7 minutes.

    To Serve:

    Remove carefully from oven and serve immediately.

Passion Fruit Granita

  • 2 passion fruits, pur é ed (you can also use store-bought)*
  • 2 orange tea bags
  • 4 cups water
  • 1 stalk lemongrass
  • 1 Tablespoon black peppercorns
  • 2 Tablespoons sugar

Bring the lemongrass, sugar and peppercorns to a boil. Add the orange tea bags and let sit for 20 minutes. Strain into a shallow rectangular roasting pan. Put in freezer. Take out when solid and shave with a metal serving spoon to look like crystal.

* A very good brand of pur ées is La Fruitière

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