Passion Fruit Souffle Recipe

Ingredients

• 1 tablespoon unsalted butter, softened
• 1/2 cup sugar
• 2 egg yolks
• 3 egg whites
• 2/3 cup passion fruit puree or 2/3 cup passion fruit nectar
• 1/2 teaspoon cornstarch

Instructions

1. Position the rack in the lower third of the oven and preheat to 425 degrees Fahrenheit.
2. Butter a 4-inch souffle dish thoroughly, then dust the inside with 1 tablespoon of sugar, making sure to coat evenly. Refrigerate the dish to chill it.
3. In a medium bowl, whisk together the 2 egg yolks and 3 tablespoons of sugar until the mixture turns a pale yellow color, signaling it’s well combined.
4. In a nonreactive bowl, start whisking the 3 egg whites until they become foamy. Gradually add 1 tablespoon of sugar while continuing to whisk until the whites hold soft peaks.
5. Next, add 2 tablespoons of sugar to the egg whites, beating until glossy and stiff peaks form. The is crucial for that airy texture.
6. Whisk 2 tablespoons of the passion fruit puree into the egg yolk mixture, then gently fold in a quarter of the whipped egg whites, making sure not to deflate them.
7. Carefully fold in the remaining whipped egg whites until just combined; overmixing can ruin the fluffiness you’re aiming for. Pour the mixture into the chilled souffle dish and smooth the top with a spatula.
8. Run the tip of your thumb around the inner edge of the dish to create a rim, helping the souffle to rise evenly.
9. Bake the souffle in the preheated oven until it’s beautifully browned on top, which should take about 12 minutes.
10. While the souffle is baking, combine the remaining passion fruit puree and 1 tablespoon of sugar in a saucepan over medium heat, stirring until the sugar dissolves, about 3 minutes.
11. Dissolve the cornstarch in 1 teaspoon of water and whisk it into the sauce, continuing to cook until slightly thickened.
12. Once the souffle is cooked, carefully divide it between two plates and spoon the sauce around each serving.