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Passionfruit Soufflé

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I rarely make soufflés. I was inspired today by watching Monica Galetti on UK Masterchef: The Professionals, as she set a soufflé as a skills test for some young chefs, as well as making the souffle herself.

I was impressed by the simplicity of her instructions: make a crème pâtissière then a meringue mixture, combine and bake.

The following recipe is based on some recipes from Monica I found online and my own tweaking.

Of course there are many tricks to watch out for – cool down your creme pat before adding the meringue, don’t add too much sugar to the meringue so that it’s not to heavy and get the balance right of creme pat to meringue, which is cook’s judgment as much as recipe.

And make sure to fill the molds to the top – I made that mistake and the soufflés didn’t quite rise high enough over the rim.

However I am keen to try again and hopefully next time you will see the improvements!


Crème Pâtissière
6 free range egg yolks
125 gms sugar
40 gms  flour
500 mls milk
1 vanilla pod, split
A little butter or icing sugar, for cooling

5 free range egg whites
60 gms  sugar

3-4 passionfruit

Butter and lightly dust with icing sugar 4 soufflé molds . This will help the soufflés to rise.
Preheat the oven to 180 degrees C.

Place the egg yolks and about one third of the sugar in a bowl and whisk until they are pale and form a light ribbon. Sift in the flour and mix well.
Combine the milk, the remaining sugar and the split vanilla pod in a saucepan and bring to the boil. As soon as the mixture bubbles, pour about one third onto the egg mixture, stirring all the time.
Pour the mixture back into the saucepan and cook over gentle heat, stirring continuously. Boil for 2 minutes, then tip the custard into a bowl.
Flake a little butter over the surface or dust lightly with icing sugar to prevent a skin forming as the custard cools.

Whisk the egg whites until stiff, gradually adding the sugar in whilst whisking.

In a clean bowl, whisk the crème pat mixture to remove any lumps.

Gently fold in the pulp of 3-4 passionfruit into the crème pat mixture, then fold in the meringue mixture.

Place the mixture in the molds and tap the base to remove any air bubbles then smooth the tops off with a spatula before placing in the oven for about 8 minutes.
Remove from the oven and serve immediately dusted with icing sugar and with fruit, cream or ice-cream, to taste.


One response »

  1. Pingback: Easter Friday Lunch | The Quirk and the Cool

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