Gordon Ramsay Passion Fruit Souffle Recipe

The First Time I Screwed This Up…

Soufflé sounded fancy, so I treated it like rocket science. I over-whisked the egg whites, folded like I was building bricks, and didn’t get the ramekins prepped in time. Half collapsed, the other half exploded like fruit lava.

But once I broke it down Gordon-style—prepped ramekins, fruit base first, egg whites at medium peaks, and bake the second you pour—it clicked. This soufflé became less of a gamble and more of a flex.

It’s not hard. It’s just unforgiving. Treat it right and it’ll rise to the occasion—literally.

Why This Works (And Where Most Go Wrong)

Soufflé fails happen fast. Here’s what sabotages most home cooks:

• Egg whites beaten too stiff – Looks great, but they break when folded. You lose lift.
• Fruit base too cold – Chills the meringue, sinks the whole structure.
• Weak ramekin prep – No butter + sugar = no climb = no drama.
• Delaying the bake – Soufflés don’t wait. The oven needs to be hot before you even fold.

Ramsay’s version is clean. You get flavor from the fruit—not sugar overload—and texture from the fold. It rises evenly, sets just enough, and dissolves on the tongue.

Ingredients That Actually Matter

Fruit Base

• 320g passion fruit purée – Use fresh or frozen. Don’t sub with juice—it won’t thicken right.
• 36g caster sugar – Just enough to balance the tart.
• 22g cornflour – Not flour. This thickens cleanly without dulling flavor.
• 1 tsp vanilla bean paste – Adds warmth and body.

Meringue

• 200g egg whites (about 6 large) – Room temperature.
• 40g caster sugar – Added in stages for structure.

Tools

• Stand mixer or electric whisk
• Ramekins (6 small or 4 medium)
• Pastry brush + soft butter
• Sieve or mesh strainer for purée if making fresh

How To Make Gordon Ramsay Passion Fruit Soufflé

1. Make the Fruit Base
Heat passion fruit purée in a saucepan over medium heat until just simmering.
In a bowl, whisk caster sugar and cornflour. Slowly whisk this into the hot purée until smooth.
Bring to a boil. Cook for 1 minute, stirring constantly.
Transfer to a bowl, stir in vanilla bean paste, and press cling film directly onto the surface. Chill for 30 minutes.

2. Prep the Ramekins
Brush each ramekin with soft butter using upward strokes. Dust with caster sugar, turning to coat fully. Shake out excess.
Set on a tray and preheat the oven to 160°C (fan-assisted).

3. Finish the Fruit Base
After chilling, weigh out 240g of the fruit base. Whisk gently to smooth and bring to room temperature (or just slightly warm).

4. Make the Meringue
Add egg whites to a clean, dry mixer bowl. Start at medium-low speed.
When frothy, begin adding 40g sugar—1 tbsp at a time, waiting 20 seconds between each.
Whisk until medium-stiff peaks—shiny, holds shape, but not dry.

5. Fold the Base and Meringue
Whisk one-third of the meringue into the fruit base to lighten it.
Then gently fold in the remaining meringue in two stages. Use a spatula, turn the bowl, don’t rush. You want no streaks, but no collapse.

6. Assemble and Bake
Spoon mixture into ramekins. Fill all the way to the rim. Level with a palette knife.
Clean the edges with your thumb for a clean rise.
Immediately place in the oven and bake for 11–13 minutes until risen about 1 inch and lightly golden.

7. Serve
Serve straight from the oven. No garnish, no delay—just airy, tropical bliss.

What Gordon Ramsay Says About This Dish

“If it doesn’t rise, you didn’t respect the process.”
→ That’s real. You can’t freestyle a soufflé.

“Fruit purée should taste fresh—not sugary.”
→ He’s right. Passion fruit carries the dish. Don’t drown it in sweetness.

“The ramekin is your mold and your lift. Butter it right.”
→ Game-changing. I used to butter randomly—upward strokes matter.

“Soufflés wait for no one. Oven ready, or don’t even fold.”
→ Confirmed. One time I folded, answered a text, came back to soup.

What I Got Wrong (And How I Fixed It)

• Beat egg whites to stiff peaks → Made folding a nightmare. Now I stop at medium-stiff.
• Didn’t chill the fruit base → Too runny. The soufflé never set. Now I give it a full 30 minutes.
• Ramekins weren’t buttered properly → Stuck sides, poor rise. Upward butter strokes + sugar fix it.
• Waited after assembling → Flattened. Now I only fold when the oven is 100% ready.

Variations That Actually Hold Up

Mango or raspberry soufflé – Swap the purée 1:1. Keep it tart.
Lime zest – Add to the fruit base for brightness.
Vanilla-passion combo – Use half passion fruit, half vanilla crème base.
Chocolate soufflé base – Swap purée for melted dark chocolate + yolks (totally different method, but worth trying).
🚫 Don’t try lemon juice instead of purée—it won’t set properly and will taste harsh.

Pro Tips That Change the Game

• Weigh your egg whites – Precision matters. Size varies.
• Sugar the ramekins right after buttering – Not later. It needs to stick.
• Don’t open the oven – Ever. You lose heat and steam = collapse.
• Clean the rim of the ramekin – Makes the soufflé rise evenly and cleanly.
• Serve hot – They deflate fast. That’s part of the charm.

Storage + Leftover Moves

• Fridge: Cool to room temp, then refrigerate in the ramekin. Best eaten cold within 24 hours.
• Reheat? Nope. Soufflés don’t come back once they fall.
• Bonus move: Cold leftovers make a killer topping for vanilla ice cream or Greek yogurt.

FAQs – Covering Search Intent

Q: Can I use frozen passion fruit purée?
A: Yes—thaw and strain it first for a smooth base.

Q: Can I make this in advance?
A: You can prep the base and prep the ramekins, but don’t fold or bake until just before serving.

Q: Why didn’t my soufflé rise?
A: Could be over-whipped meringue, cold fruit base, or under-buttered ramekin.

Q: Can I use a different fruit?
A: Yes—mango, raspberry, or even blood orange purée can work.

Q: What texture should it have?
A: Crisp edge, airy interior. Not wet, not dry. It should hold shape for a minute before gently collapsing.

Try More Recipes:

• Gordon Ramsay Vanilla Souffle Recipe
• Gordon Ramsay Fish Soufflé Recipe
• Gordon Ramsay Strawberry Souffle Recipe