MANGO & RICOTTA SOUFFLé WITH PASSION FRUIT SAUCE
A light steamed pudding served with a tangy tropical sauce
Provided by Good Food team
Categories Buffet, Dessert, Dinner, Lunch
Time 1h15m
Yield Easily halved
Number Of Ingredients 13
Steps:
- Halve the passion fruit and scoop out the pulp into a saucepan. Add the orange juice and boil until reduced by half. Strain into a jug, to give about 250ml, rubbing through with a spoon. Discard the pips. Cool.
- Heat oven to 180C/fan 160C/gas 6. Butter the sides and base of 8 x 150ml ramekin dishes evenly, then coat with 1 tbsp of sugar.
- In a large bowl, whisk together half of the caster sugar, the orange zest, ricotta, fromage frais, 1 tbsp cornflour and the egg yolks. Fold in the mango flesh and 6 tbsp of the reduced juice.
- Whisk the egg whites until soft peaks form, then whisk in the remaining sugar. Fold this into the ricotta mix and spoon into the prepared dishes, levelling the top. Set the dishes in a large, deep roasting tin and pour round boiling water to come halfway up the dishes. Cover the whole roasting tin with foil and seal the edges loosely. Bake for 50 mins until the soufflés have risen and set.
- Meanwhile, make the sauce. Blend the 1 tsp cornflour with a little cold water. Bring the remaining juice to the boil in a small saucepan, mix some into the cornflour, then pour back into the pan with the Curaçao or Cointreau. Heat, stirring until thickened. Set aside to cool. Dust each dessert lightly with icing sugar and drizzle with a little sauce. Serve remaining sauce separately.
Nutrition Facts : Calories 246 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.14 milligram of sodium
MANGO PASSION FRUIT SOUFFLE
This Mango Passion Fruit Souffle is an impressive dessert that comes together in a short amount of time. The perfect dessert for a dinner party or just when you want to eat something amazing!
Provided by Nicole Crocker
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Degrees F. Grease six 1 cup ramekins and coat the insides of each with sugar. Set aside.
- In a small sauce pan heat the mango puree, passion fruit and sugar until the sugar dissolves then bring to a boil.
- In a small bowl combine the cornstarch and water and mix to dissolve.
- Add to saucepan and cook for 1 minute stirring constantly. Pour into a large bowl and chill.
- Meanwhile, in a large bowl beat egg whites and sugar until the mixer is stiff. Gently fold the meringue into the chilled mango mixture.
- Spoon into the prepared ramekins and spread the tops level. Place ramekins on a cookie sheet and place on middle rack of oven. Cook for 10-15 minutes or until they have risen and are golden.
- Dust with confectioner sugar and serve immediately.
- * These will deflate a bit as they cool so you'll want to wait to bake them until right before serving for the most impressive effect. They will still look pretty and taste delicious when the cool though!
Nutrition Facts : ServingSize 1 Ramekin, Calories 173 kcal, Carbohydrate 40 g, Protein 4 g, Sodium 58 mg, Fiber 4 g, Sugar 33 g
PASSION-FRUIT SOUFFLé
Steps:
- Remove the lower racks of the oven and preheat to 410 degrees. Brush 6 1-cup ramekins with a thin layer of butter, then dust with sugar. Tap out excess sugar. Place the ramekins on a small sheet pan.
- Mix 1/4 cup sugar with the jam or apple peels until well combined. In a small saucepan, bring the passion-fruit purée to a boil. Add the sugar mixture and stir with a whisk. Lower the heat and bring to a steady simmer. Whisk continually for about 10 minutes, or until reduced by about one-fourth. Cool to room temperature and strain through a fine sieve.
- Make the base: in a large bowl, whisk together the egg yolks and 1/4 cup of the cooled purée. Add 3 tablespoons sugar and whisk to combine.
- In a mixer, whisk the egg whites until they are foamy and no longer increase in volume. Add the remaining 6 tablespoons sugar. Continue whisking until the sugar dissolves and the whites form shiny stiff peaks. Gently but rapidly fold the whites into the base.
- Pour the mixture to the top of each ramekin. Dust with confectioners' sugar and bake on the oven floor for 10 minutes, or until the tops are golden brown. The soufflés should rise between 1 1/2 to 2 inches over the top of the ramekins. Dust again with confectioners' sugar if you choose. To serve, gently tap a small hole into the top of each soufflé and pour in a few teaspoons of the remaining passion-fruit purée.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 4 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 74 milligrams, Sugar 31 grams, TransFat 0 grams
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