Yield: 4 Servings
- 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.
- 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
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.
Banfi, Brachetto d’Acqui
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