JASON ROBERTS' PASSION FRUIT AND PRALINE SOUFFLé

 

  • Cooking Time:
  • Servings: 8 240ml souffle moulds
  • Preparation Time: 6 hours

Ingredients

  • 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
  • Praline:
  • 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

Directions

  • 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

Notes

This 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

-Jason

Categories: Gluten-Free  Low Fat  Misc. Dessert 

Author Credit: Jason Roberts

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!