Passion Fruit Souffle with Passion Fruit Coulis
by Pastry Chef James Wagner of The Mansion on Turtle Creek – Dallas, TX
Adapted by
May 2007

Yield: 4 Servings

Braised Pacific Halibut with Melted Spring Onions and Hen of the Wood MushroomsIngredients:

    Soufflé Base:*
  • 1/3 cup plus 1 Tablespoon passion fruit puree
  • ¼ cup sugar
  • 3 egg yolks

    * This recipe will make enough base for up to 12 soufflés.

    Fruit Coulis:
  • ½ cup passion fruit puree
  • ¼ cup plus 2 Tablespoons sugar
  • ¼ cup orange juice
  • ¼ Teaspoon pectin

  • 3 egg whites
  • 6 Tablespoons sugar
  • ½ cup soufflé base


For the Base:
Preheat oven to 400°F. There should only be one rack in the oven, close to the bottom. Preheat an empty baking sheet in the oven.

Mix the passion fruit puree, sugar and egg yolks together in a stainless steel bowl. In a medium saucepan bring 4 cups of water to a boil and place the bowl on top of the saucepan. Cook the mixture for 3-5 minutes, whisking continuously. Mixture is cooked when it is thick and resembles a loose meringue (ribbon stage, approximately 150-155°F). Cool the mixture by resting the bowl in a larger bowl filled with ice, stirring occasionally. Once cooled, reserve a ½ cup portion in a bowl and set aside.

For the Fruit Coulis:
Mix the sugar and pectin together in a bowl. Combine the puree and juice in a saucepan and whisk in the sugar mixture. Bring the combined ingredients to a boil, stirring occasionally to avoid scorching. Pass mixture through a fine strainer and allow to cool completely.

For the Soufflé:
Brush the inside of four 6-ounce ramekins with a small amount of butter and coat each ramekin with sugar. Turn each ramekin upside down and lightly tap on table to remove excess sugar.

In a medium bowl, whip the egg whites with the sugar until stiff peaks form. Fold half the egg whites into the soufflé base then fold in the remaining egg whites. Fill the ramekin with the folded mixture and scrape off any excess. Run your thumb around the edge of the ramekin to form a “gutter.”

To Assemble and Serve:
Bake the ramekins on the preheated baking sheet in the 400°F oven for 12 minutes or until the soufflé is golden brown. Gently remove from oven and dust with powdered sugar. With a spoon, crack the surface of the soufflé. Pour a small portion of coulis into the soufflé. Serve immediately, accompanied by the extra coulis in a creamer.

Wine Pairing:
Banfi, Brachetto d’Acqui


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