Passion Fruit Soufflé: A Tropical Delight
Prepare to embark on a tropical adventure with this Passion Fruit Soufflé, a dessert that combines the exotic sweetness of passion fruit with the airy elegance of a classic soufflé. Ideal for impressing guests or treating yourself to a sophisticated dessert, this recipe, sourced from The Passion Fruit Vineyard, is both simple and exquisite.
Ingredients
- 3 tablespoons butter
- 3 tablespoons margarine
- 1 cup all-purpose flour
- 1 cup passion fruit puree
- 6 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1/3 cup granulated sugar
Equipment
- 5 or 6 cup soufflé dish
- Aluminum foil
- Tape
Instructions
Preparation:
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Preheat the Oven:
Set your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the soufflé. -
Prepare the Soufflé Dish:
- Create a foil collar for the soufflé dish by cutting a 12-inch wide piece of aluminum foil, making sure it is 3 inches longer than the circumference of your dish.
- Fold the foil lengthwise into thirds to create a sturdy collar.
- Lightly butter and sugar one side of the foil, leaving a 3-inch section on one end unbuttered.
- Wrap the foil around the outside of the soufflé dish, sugared side facing in, so it extends about 2 inches above the top of the dish. Overlap the unbuttered end and secure it with tape. Set aside.
Making the Soufflé Base:
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Prepare the Roux:
- In a small saucepan, melt the butter and margarine together over medium heat.
- Stir in the flour until it is fully incorporated into the fat, creating a smooth roux.
- Gradually add the passion fruit puree to the roux, stirring constantly to avoid lumps. Cook and stir until the mixture thickens, then remove from heat.
-
Prepare the Meringue:
- In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer until soft peaks form.
- Gradually add the granulated sugar, continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape.
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Combine Mixtures:
- Gently fold about 1 cup of the meringue into the passion fruit mixture to lighten it.
- Carefully fold the remaining meringue into the passion fruit mixture, ensuring it is fully combined without deflating the meringue.
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Prepare the Egg Yolks:
- In a medium mixing bowl, beat the egg yolks until combined.
- Slowly stir the hot passion fruit mixture into the beaten egg yolks, mixing gently.
Baking:
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Transfer and Bake:
- Pour the combined egg mixture into the prepared soufflé dish.
- Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the soufflé is puffed and a knife inserted near the center comes out clean.
-
Serve:
- Remove from the oven and serve immediately for the best soufflé experience, as it will gradually deflate.
Nutritional Information (Per Serving)
- Calories: 309.9
- Fat: 15.9 g
- Saturated Fat: 7.8 g
- Cholesterol: 301.9 mg
- Sodium: 185.4 mg
- Carbohydrates: 32 g
- Fiber: 1.2 g
- Sugar: 26.4 g
- Protein: 10.4 g
Tips for Success
- Ensure Fresh Ingredients: Using fresh passion fruit puree will enhance the flavor of your soufflé.
- Proper Folding: Be gentle when folding the meringue into the passion fruit mixture to maintain the soufflé’s light and airy texture.
- Serve Immediately: Soufflés are best enjoyed right out of the oven while they are still puffed and airy.
This Passion Fruit Soufflé is a delightful treat that perfectly captures the tropical essence of passion fruit. Whether for a special occasion or a sweet indulgence, this dessert is sure to impress and satisfy your taste buds. Enjoy every light, airy bite of this luscious creation! 🍮🌟
