IMBB 20: Souffle de Maracuya 
When IMBB 20: Has my blog fallen?, hosted by The Kitchen Chick was first announced, I was thrilled because I love soufflés...and would love to share with you one of my sassy tropical recipes! Weeks passed and I almost forgot (as it happens most of the time!). Then I decided to feature -maracuya- as the tropical fruit of the day---But, hold on, you might already know this fruit: it is the mysterious passion fruit! Now, how about If I tell you this hot passion fruit soufflé is feather light and will tantalize the taste buds with the tart sweetness and tropical perfume of passion fruit? It sounds inviting, and I am sure your guests and family will love it! Hmmm...
Furthermore, I am dedicating this post and this delicious soufflés de maracuya to my friend Michelle from The Accidental Scientist. Michelle posted yesterday the most beautiful thoughts about friendship: "Sometimes it's hard to make friends...and sometimes you find friends in places you would never have imagined..." I invite you to visit her blog and read the post and think for a moment on this issue, because I am sure you have felt the same way 
Now, the recipe...This is my version of the one by "Le Cordon Bleu Home Collection, Desserts". Hope you like it!
souffle souffles panama cookingdiva receta recipe recipes chef maracuya passion fruit passionfruitIngredients:
- softened unsalted butter, for coating
- white sugar, for coating
- 1/2 cup white fine sugar
- 1/2 cup passion fruit pulp (4-6 fruit)
- 6 egg whites
- confectioner's sugar for dusting
Directions:
- Prepare six 1 cup ramekins or individual souffle dishes or custard cups by brushing the inside of each with softened butter (using a pastry brush). Put the ramekins in the freezer until butter is firm, then brush another layer of melted butter and chill again. Half fill one of the ramekins with sugar, and without placing your fingers inside the dish, rotate it so that a layer of sugar adheres to the butter. Tap out the excess sugar and use it to coat the other dishes.
- Pre-heat the oven to 325 degrees F for 10 minutes. Pass the passion fruit pulp through a sieve into a bowl and discard the seeds. Measure 1/2 cup of the strained pulp and combine with 1/4 cup white fine sugar until sugar dissolves.
- Whisk the egg whites until soft peaks form. Sprinkle the remaining sugar onto the egg whites and whisk for 1 minute. Gently fold the egg whites into the passion fruit pulp. Spoon mixture into into each souffle dish and smooth the surface. Sprinkle the top of each souffle with sifted confectioner's sugar, then run your thumb around the inside of the dish to create a ridge so the souffles rise evenly.
- Place the souffle dishes in a baking dish, and pour in enough hot water to reach halfway up the souffle dishes. Bake for 20 minutes, or until well risen. Once baked sprinkle with more sifted confectioner's sugar and serve the souffles immediately.
Serves 6.
Enjoy!
Tags: recipe, chef, cookingdiva, maracuya, panama, IMBB #20, souffle
- by Chef Melissa
- October 23, 2005
- 9:28 am
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Comments
10.24.05 at 09:28 AM |
Melissa - looks delicious. Can’t wait to see if you make the frozen one too! Is there a new ‘in the pink’ event coming up?
sam
——-
10.24.05 at 09:45 AM |
Sam! I can not believe I missed the deadline for the -in the pink- event!!! Somehow I thought it had to be posted any day in October——Well, since Oct. has not ended… my pink souffle will be up soon! I will let you know
10.24.05 at 11:29 AM |
I love passion fruit. What a great flavor for a soufflé! Your writing is really fun, too. This is my first time visiting your blog, but I plan to stop by again.
10.24.05 at 12:03 PM |
Hola Brett! thank you for visiting
oh yes, the maracuya souffle -was- delicioso! I am heading now to your blog…
10.24.05 at 05:36 PM |
Oh wow. Maracuya as a souffle! How incredibly wonderful! I can almost taste the sweetened fluff now!
10.24.05 at 05:50 PM |
it was so light—-delicious maracuya merengue!
01.19.06 at 04:05 PM |
Greetings!
Collectors Press is looking for taste testers from all over the nation for our new Good Home Cookbook. There is no monetary compensation, but their name and comments will be published in the book. We would also like a link to our blogs – either http://www.goodhomecookbook.com or http://www.goodhomecookbook.blogspot.com. We would be happy to post a link to your blog on our site. Please contact me at (JavaScript must be enabled to view this email address) if you’re interested!
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