- Cooking Time:
- Servings: 8 240ml souffle moulds
- Preparation Time: 6 hours
BackstoryThis is one of those impressive desserts with wow factor, I love making this because it’s gluten and fat free, well……….
Till I add a spoon of freshly whipped cream
- Extra butter to grease the dishes and caster sugar to dust the interiors
- 160 ml (5.4floz) passion fruit pulp
- 200 mls (6.8floz) orange juice
- 25 g (0.9oz) corn starch
- 120 g (4.2oz) caster sugar
- 300 ml (10.1floz) egg whites, free of any yolk
- Pinch cream of tartar
- 100 g (3.5oz) caster sugar
- 75 g (2.6oz) blanched almonds
- 50 g (1.8oz) toasted, skinned hazelnuts
- 125 g (4.4oz)sugar
- 2Tblspns water to melt the sugar
- Icing sugar to dust
- Whipped cream at your discression
- Pre heat oven to 175C (380F) for 14 minutes.
- Melt the sugar and water over low heat until dissolved thoroughly. Increase the heat and cook to a caramel - 175º C/380’ F on a sugar thermometer. Should be amber in color but not burnt.
- Off the heat, quickly incorporate the nuts using a swirling action rather than a spoon if possible then turn out onto a clean flat baking tray. Spread with a spatula. Cool to room temperature then finely chop, set aside.
- In a small saucepan place the orange juice along with the 120gm quantity of castor sugar, set over a medium heat.
- Mix well the passion fruit and corn starch to make a slurry, add to the orange juice mixture. With a wooden spoon, beat till thickened and then continue to cook for a further 8-10 minutes over a low heat. After this time place into a sieve and pass removing the seed content, return a few seeds back to passion fruit and cornstarch puree, set aside to cool.
- Either by hand or electric mixer you need to beat the whites to semi firm peaks, I find the electric mixer very helpful, but whatever you choose to use, make sure equipment is super clean and free from any fat content.
- Place a kitchen mixer onto a medium speed, add in egg whites along with cream of tartar and continue to mix till well-incorporated and fluffy (approximately 1 minute) increase the speed and slowly start to add the 100gm sugar quantity, a little at a time.
- The egg whites should almost triple in volume and hold semi firm peaks.
- Start incorporating the egg white into the passion fruit base; this will need to be done in thirds. The first quantity you can be quite liberal with, mixing well, the second addition of whites needs to be a little gentler, reserving volume
- Before folding in remaining whites, scatter in the praline then the whites and very gently fold till well mixed
- Fill each prepared mould to the top, leveling with a spatula, tapping gently to remove any air bubbles, Using your thumb, run around the outside of the top of each soufflé to create a clear track for soufflé to rise evenly
- At this point you can set aside in the refrigerator till ready to bake and serve, no longer than 6 hours in advance though.
- When ready place into pre heated oven and cook till risen by at least a third of the depth of your soufflé mould, approximately 8-10 minutes
- When cooked remove from oven, dust with icing sugar and serve
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