This delicious Gordon Ramsay passion fruit soufflé is a quick and easy dessert that’s light, creamy, and packed with tropical flavor. Perfect for impressing guests, it combines the sweetness of passion fruit with a fluffy, airy meringue. Using simple ingredients, this soufflé offers a refreshing and elegant finish to any meal.
Ingredients Needed:
For the Fruit Base:
- 320 g Passion Fruit Purée
- 36 g Caster Sugar
- 22 g Cornflour
- 1 tsp Vanilla Bean Paste
For the Meringue:
- 200 g Egg Whites
- 40 g Caster Sugar
Shop the equipment:
- Stand mixer
- Ramekins
How To Make Passion Fruit Souffle Recipe?
- Prepare the Fruit Base: In a saucepan, heat 320g passion fruit purée over medium heat until it simmers. In a separate bowl, whisk together 36g caster sugar and 22g cornflour, then gradually whisk this into the purée. Bring to a boil, cook for 1 minute, then transfer to a bowl. Cover with cling film touching the surface and chill for 30 minutes.
- Prepare the Ramekins: Brush ramekins with soft butter using upward strokes, then coat with sugar, shaking off the excess. Set aside and preheat the oven to 160°C (fan-assisted).
- Finalize the Fruit Base: After 30 minutes, measure out 240g of the chilled fruit base and whisk until smooth and slightly warm.
- Make the Meringue: Add 200g egg whites to a stand mixer and whisk on medium-low speed until frothy. Gradually add 40g caster sugar, 1 tbsp at a time, waiting 20 seconds between additions. Whisk until medium-stiff peaks form.
- Combine the Meringue and Fruit Base: Whisk 1/3 of the meringue into the fruit base until smooth. Gently fold in the remaining meringue in two parts, ensuring no streaks remain.
- Assemble and Bake: Divide the mixture evenly into prepared ramekins, leveling the tops with a palette knife. Place ramekins in the oven immediately and bake for 11-13 minutes until risen by about 1 inch and lightly golden at the edges.
- Serve: Serve the soufflés immediately for the best texture and flavor.
Recipe Tips:
- Use Fresh Passion Fruit Purée: For the best flavor, make sure to use fresh passion fruit purée. It enhances the natural tropical taste of the soufflé.
- Chill the Fruit Base Properly: Chill the fruit base for at least 30 minutes to allow it to thicken and set properly before mixing with the meringue.
- Whisk Egg Whites Until Stiff Peaks Form: Be sure to whisk the egg whites until they form stiff peaks. This helps create a light, airy texture in your soufflé.
- Fold Meringue Gently: When combining the meringue with the fruit base, fold it gently to keep the mixture airy and fluffy.
- Bake Immediately: Once the soufflé is assembled, bake it right away. Delaying the baking will cause it to lose its rise and delicate texture.
How To Store Leftovers?
Cool the leftover soufflé to room temperature, then store it in an airtight container in the fridge for up to 1 day.
Nutrition Facts:
- Calories: 122 kcal
- Total Fat: 0.17 g
- Saturated Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 28.5 mg
- Potassium: 180.4 mg
- Total Carbohydrate: 28.25 g
- Dietary Fiber: 4.03 g
- Sugars: 21.26 g
- Protein: 2.45 g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Fruit Salad Recipe
- Gordon Ramsay Baked Oatmeal Recipe
- Gordon Ramsay Cranberry Apple Sauce Recipe
Gordon Ramsay Passion Fruit Souffle Recipe
Description
This delicious Gordon Ramsay passion fruit soufflé is a quick and easy dessert that’s light, creamy, and packed with tropical flavor. Perfect for impressing guests, it combines the sweetness of passion fruit with a fluffy, airy meringue. Using simple ingredients, this soufflé offers a refreshing and elegant finish to any meal.
Ingredients
For the Fruit Base:
For the Meringue:
Shop the equipment:
Instructions
- Prepare the Fruit Base: In a saucepan, heat 320g passion fruit purée over medium heat until it simmers. In a separate bowl, whisk together 36g caster sugar and 22g cornflour, then gradually whisk this into the purée. Bring to a boil, cook for 1 minute, then transfer to a bowl. Cover with cling film touching the surface and chill for 30 minutes.
- Prepare the Ramekins: Brush ramekins with soft butter using upward strokes, then coat with sugar, shaking off the excess. Set aside and preheat the oven to 160°C (fan-assisted).
- Finalize the Fruit Base: After 30 minutes, measure out 240g of the chilled fruit base and whisk until smooth and slightly warm.
- Make the Meringue: Add 200g egg whites to a stand mixer and whisk on medium-low speed until frothy. Gradually add 40g caster sugar, 1 tbsp at a time, waiting 20 seconds between additions. Whisk until medium-stiff peaks form.
- Combine the Meringue and Fruit Base: Whisk 1/3 of the meringue into the fruit base until smooth. Gently fold in the remaining meringue in two parts, ensuring no streaks remain.
- Assemble and Bake: Divide the mixture evenly into prepared ramekins, leveling the tops with a palette knife. Place ramekins in the oven immediately and bake for 11-13 minutes until risen by about 1 inch and lightly golden at the edges.
- Serve: Serve the soufflés immediately for the best texture and flavor.
Notes
- Use Fresh Passion Fruit Purée: For the best flavor, make sure to use fresh passion fruit purée. It enhances the natural tropical taste of the soufflé.
- Chill the Fruit Base Properly: Chill the fruit base for at least 30 minutes to allow it to thicken and set properly before mixing with the meringue.
- Whisk Egg Whites Until Stiff Peaks Form: Be sure to whisk the egg whites until they form stiff peaks. This helps create a light, airy texture in your soufflé.
- Fold Meringue Gently: When combining the meringue with the fruit base, fold it gently to keep the mixture airy and fluffy.
- Bake Immediately: Once the soufflé is assembled, bake it right away. Delaying the baking will cause it to lose its rise and delicate texture.
Gordon Ramsay Passion Fruit Souffle Recipe