Passionfruit Soufflé
Posted by Chasseur Australia on 21st Feb 2024
A classic French baked egg dish originating in France that is adored the world over. This dessert version is a light, sweet soufflé that is suitable for any time of year. This recipe is courtesy of Chef Jeff Simonetta.
- 2 egg yolks
- 25g + 25g sugar
- 30ml strained passionfruit juice
- 2 egg whites
- Pinch of sea salt
- 1 tablespoon coconut cream (optional, for a tropical twist)
- Zest of half a lime (for added brightness)
- Preheat your oven to 190°C (375°F). Generously butter and lightly sugar a soufflé mould, teacup, or ramekin.
- In a bowl, whip up a creamy blend of egg yolks and the first 25g of sugar until the mixture is pale and the sugar is fully dissolved.
- Introduce the strained passionfruit juice, coconut cream (if using), and lime zest. Mix thoroughly and set aside.
- In another spotlessly clean bowl, whisk the egg whites with a pinch of sea salt.
- When you're halfway to forming glossy peaks, add half of the remaining sugar, followed by the rest. Continue whisking until you achieve luscious, firm peaks.
- Lighten the yolk mixture by whisking in 1/3 of the whipped egg whites.
- Carefully fold through the rest of the egg whites.
- Spoon the soufflé mixture into the prepared and buttered mould.
- Place the soufflé in the preheated oven and bake at 190°C for around 12 minutes. Watch as it rises to perfection, embracing a golden hue on top.
Serve this delightful creation with a personalised flair. Drizzle a touch of passionfruit sauce on top or serve with a side of passion fruit ice cream with a sprinkle of toasted coconut for a delightful crunch.
Cooked and served using an Anniversary Edition Matte Black and Gold Mini Cocotte