Oh my goodness. Do we have a treat for you today!!! When my friend Missie and I took a cooking class in Paris in November, we made a salad, an entree, and a dessert, which was passion fruit souffle. It was so very good that I could eat one every. single. day. Now, if the word souffle scares you, that’s okay. It scared me, too. But now that I know how to make one, I am fine with it. Probably the hardest thing about this recipe will be finding fresh passion fruit. I have not made this passion fruit souffle since the cooking class, but I am serving it for dessert when I recreate this meal in a few weeks. Missie and her husband are coming for dinner, and we decided it would be fun to make the cooking class meal for our husbands. She is in charge of a special drink that was served at the Ralph Lauren restaurant.
Now, you will need a food scale to make this recipe because we are using the very recipe that the French chef gave to us. It is in grams. This is the scale that I use, and it weighs in grams and ounces/pounds. You will also need small souffle cups. I bought these ramekins yesterday. Here’s the recipe for passion fruit souffle.
Passion Fruit Souffle
Ingredients
- Serves 6
- 4 passion fruits
- 20 grams butter
- 20 grams corn starch
- 1 drop of rum (optional)
- 10 ounces pineapple juice
- 110 gram sugar
- 5 egg whites
Instructions
- Preheat oven to 440 degrees.
- Thoroughly butter the inside of each ramekin. Then sprinkle in sugar (not included in recipe) to cover the entire surface.
- Put corn starch, juice, half of the sugar, and insides of the passion fruits in a pan
- and cook till it comes to a boil.
- Transfer to a bowl and add rum, if desired.
- Beat the egg whites until they're stiff and gradually add the remaining sugar.
- Fold the meringue into the passion fruit mixture.
- Divide evenly into the ramekins and bake for 8 minutes. Serve immediately.
Please note that a French speaking person wrote the original recipe which he then translated into English. Also, the recipe called for 30 cl (centilitres) pineapple juice, and I leg Google do the conversion. That’s why the pineapple juice measurement is in ounces. Also the original recipe said to heat the oven to 220 degree Celsius. The chef converted that to 440 degrees. We filled the cups 2/3 full. Sorry for all of the explanations, but I want you (and me) to have success with this recipe. Bon appetit!!!
Take care.
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So you don’t bake them in a water bath?
We did not.