Passionfruit Soufflé

Passionfruit Soufflé

Posted by Chasseur Australia on 21st Feb 2024

Passionfruit Souffle by Jeff Simonetta in Chasseur Anniversary Edition Black Cocotte with Gold Knob

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)
  1. Preheat your oven to 190°C (375°F). Generously butter and lightly sugar a soufflé mould, teacup, or ramekin.
  2. 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.
  3. Introduce the strained passionfruit juice, coconut cream (if using), and lime zest. Mix thoroughly and set aside.
  4. In another spotlessly clean bowl, whisk the egg whites with a pinch of sea salt.
  5. 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.
  6. Lighten the yolk mixture by whisking in 1/3 of the whipped egg whites.
  7. Carefully fold through the rest of the egg whites.
  8. Spoon the soufflé mixture into the prepared and buttered mould.
  9. 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.
Chef Simonetta's Finishing Touch
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