Best Hot Passionfruit Souffle With Raspberry Cream Recipes

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HOT RASPBERRY SOUFFLé



Hot Raspberry Soufflé image

Provided by Luke Mangan

Categories     Mixer     Chocolate     Egg     Fruit     Dessert     Bake     Raspberry     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

2 (6-ounce) containers raspberries
3 tablespoons plus 2/3 cup sugar
1/3 cup cornstarch
6 large egg whites
Purchased chocolate sauce
Vanilla ice cream

Steps:

  • Preheat oven to 375°F. Butter eight 3/4-cup soufflé dishes. Coat with sugar; tap out excess. Puree raspberries with 3 tablespoons sugar in processor. Strain into heavy medium saucepan, pressing on solids. Add cornstarch; whisk to blend. Whisk over medium heat until mixture boils and thickens to consistency of pudding, about 3 minutes. Transfer raspberry mixture to large bowl; cool completely. DO AHEAD: Can be made 2 hours ahead; cover and let stand at room temperature.
  • Using electric mixer, beat egg whites in another large bowl to soft peaks. Gradually add remaining 2/3 cup sugar, beating until stiff but not dry. Whisk 1/3 of whites into raspberry mixture to lighten, then fold in remaining whites. Divide soufflé mixture among prepared dishes. Bake until puffed and pale golden on top, about 15 minutes. Serve soufflés, passing chocolate sauce and ice cream separately.

HOT PASSIONFRUIT SOUFFLE WITH RASPBERRY CREAM



Hot Passionfruit Souffle With Raspberry Cream image

Make and share this Hot Passionfruit Souffle With Raspberry Cream recipe from Food.com.

Provided by Stardustannie

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 egg yolks
1/2 cup passion fruit pulp (approx. 6 passionfruit)
2 tablespoons lemon juice
120 g icing sugar
6 egg whites
caster sugar
extra icing sugar
125 g frozen raspberries
300 ml thickened cream
1 tablespoon sugar
1 tablespoon Grand Marnier

Steps:

  • Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
  • Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
  • Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
  • Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
  • Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
  • Dust tops with sifted icing sugar immediately.
  • Serve with Raspberry Cream.
  • Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.

Nutrition Facts : Calories 504.4, Fat 30.5, SaturatedFat 18.3, Cholesterol 198.6, Sodium 123.7, Carbohydrate 51.5, Fiber 4.5, Sugar 43.3, Protein 9.1

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