Dave and Linda from Monkeyshines in the Kitchen chose Soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.
I have made souffles once before and loved the result! I just love the texture of a souffle, so light and airy and full of flavor. I made chocolate souffles the last time and one thing was I did not get very satisfactory rises out of the souffles. This time, I decided to try my hand at a passionfruit souffle as passionfruits were in season and I have never actually worked with fresh passionfruit before.
The process was quite straight forward and it was time for finger crossing when I put them in the oven. Lo and behold!
I was ecstatic when I saw that I had achieved a decent rise out of my souffles!
One thing I did notice was that they started slowly sinking once I took them out of the oven, so it was quite a rush trying to present them on a plate before they sank too much!
I must say that the product was absolutely delicious, given the tang of the passionfruit and the light airiness of the souffle! Definitely one of my favourites!
375ml passionfruit puree, deseeded
100ml dessert wine
6 egg yolks
1/3 cup sugar
1/2 cup plain flour
3 passionfruit, extra
6 egg whites
1/4 cup sugar, extra
Icing sugar, to serve
Cream, to serve
Warm puree and wine. Slightly cream yolks and sugar. Add flour, stir until smooth, and mix in the warm puree. Whisk/stir over double boiler until very thick. Cool. Add pulp and seeds from extra passionfruit. Whisk whites until stiff and beat in extra sugar. Fold whites into custard gradually. Pour into well-buttered and sugared moulds. Bake at 170 degrees Celsius for 20 minutes or until golden on top.
Sprinkle with icing sugar and serve with cream.