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Jason Roberts' Passion fruit and Praline Soufflé

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Member since 2013
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Serves 8 240ml souffle moulds | Prep Time 6 hours | Cook Time

Why I Love This Recipe

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


Ingredients You'll Need

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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