Here in France we're having probably the coldest summer since ages but it doesn't mean we can't eat a chilled dessert. So, today let me suggest to you a frozen soufflé flavored with passion fruit.
4 servings,
Ingredients :
- 2 egg-whites (70~80 gr)
- 100 gr sugar (I guess it would be better with less sugar but use at least 60 gr)
- 30 ml water
- 25 cl passion fruit pulp (from fresh fruit or canned), or even any other fruit you prefer)
- 10 cl cream
- pinch of salt
Sift the passion fruit pulp through a strainer in order to remove the seeds, tread to save a maximum of pulp.
Meanwhile prepare the Italian Meringue :
Beat the egg whites until they are fluffy but not completely stiff. In a small saucepan boil the water with the sugar until it reaches 115°C/239°F.
Then, pour immediately this syrup in a thin stream over the egg whites, beating all the time until the meringue reaches the room temperature.
Beat the egg whites until they are fluffy but not completely stiff. In a small saucepan boil the water with the sugar until it reaches 115°C/239°F.
Then, pour immediately this syrup in a thin stream over the egg whites, beating all the time until the meringue reaches the room temperature.
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| the Italian meringue is perfect ! |
Whip the cream (very cold) until it forms peaks.
And fold it delicately into the fruit pulp.
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| here I used a whisk but I did not whip, I combined delicately the elements. |
Then, fold in the Italian meringue.
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| also here do not whip ! |
Form a collar around the ramekins or any other containers with parchment paper or rhodoid film (must be taller than the top of the molds) use sticky tape to maintain it.
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| molds wrapped with rhodoid or parchment paper |
...and fill the molds 1-2 cm above the top of the ramekins.
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| the mixture must exceed the top to simulate a classic soufflé |
Place in the freezer right away for at least 4 hours.
The Passion Fruit Tiles :
- 2 tbsp sugar
- 1 tbsp melted butter
- 1 tbsp passion fruit pulp (keep the seeds)
- 1 tbsp flour
- 1 tbsp ground almond (optional)
Blend the sugar, flour, ground almond and the passion fruit pulp, mix well. Then add the melted butter, mix until perfectly combined.
Spread it very thinly with the back of a spoon over an oven tray covered with parchment paper.
Put in preheated oven (medium heat) for about 3 minutes (keep a eye on it, it burns really fast).
Remove the passion fruit soufflés from the freezer 10~15 minutes before serving, remove the parchment paper or the rhodoid film and decorate with a passion fruit tile.
Enjoy!
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