Passion fruit soufflé with white chocolate ice cream
- Dessert
- Medium
- 4
- 1 hour 10 minutes
PT1H10M
Rising tall and proud from its ramekin, this soufflé recipe seems simple on paper, but of course is tricky to master. There’s no better chef to learn the dark art of soufflés than Michel Roux Jr, however, and his passion fruit soufflé is one of the best we’ve tasted. Served with a quenelle of rich white chocolate ice cream and fresh passion fruit on top, it’s the perfect dessert for when you’re looking to impress.
Ingredients
Soufflé
- 310g of passion fruit purée
- 175g of caster sugar, plus extra for dusting
- 1 1/2 tbsp of cornflour, mixed with 1 tbsp water to create a paste
- 8 egg whites
- 2 passion fruits , halved and pulp scooped out
- unsalted butter , for greasing
- icing sugar, for dusting
White chocolate ice cream
- 500ml of whole milk
- 6 egg yolks
- 50g of caster sugar
- 350g of white chocolate , melted
Method
1
Begin by making the white chocolate ice cream (this can be made well in advance and stored in the freezer). Place the milk in a large saucepan and gently heat until simmering
- 500ml of whole milk
2
Meanwhile, whisk the egg yolks and sugar together until pale and creamy in a heatproof bowl. Pour some of the hot milk into the eggs, whisking thoroughly to temper the mixture, then pour the contents of the bowl back into the pan, still whisking constantly. Continue to gently cook for a few minutes, still whisking, until the mixture is thick enough to coat the back of a spoon
- 6 egg yolks
- 50g of caster sugar
3
Whisk the melted white chocolate into the ice cream base, then leave to chill completely. Once completely chilled, churn in an ice cream maker and store in the freezer until ready to serve
- 350g of white chocolate , melted
4
To make the base for the soufflés, bring the passion fruit purée to the boil with 75g of the sugar. Continue to cook until reduced by half, then stir in the cornflour mixture. Once it returns to the boil, remove from the heat and leave to chill
- 310g of passion fruit purée
- 75g of caster sugar,
- 1 1/2 tbsp of cornflour, mixed with 1 tbsp water to create a paste
5
Once the base has chilled, preheat an oven to 190°C/gas mark 5 and place a baking sheet on the middle shelf to heat up
6
Prepare the ramekins by brushing the insides liberally with butter and sprinkling with caster sugar
- unsalted butter , for greasing
7
Whisk the egg whites in a bowl until foamy, then add the remaining 100g of sugar and continue to whisk until well-risen and forming soft peaks
- 8 egg whites
- 100g of caster sugar, plus extra for dusting
8
Place 4 tablespoons of the chilled soufflé base in a bowl and mix in a third of the egg whites, then gently fold in the remaining egg whites into the mixture, ensuring you keep as much air in the mixture as possible
9
Fill the ramekins with the soufflé mixture, tapping them gently to remove any air bubbles and smoothing the tops with a palette knife. Place the ramekins on the preheated baking sheet and cook in the oven for 8-9 minutes, or until well-risen
10
Remove the soufflés from the oven, dust the tops with icing sugar and spoon some fresh passion fruit pulp on the top
- 2 passion fruits , halved and pulp scooped out
- icing sugar, for dusting
11
Serve immediately with a spoonful of the white chocolate ice cream
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Passion fruit soufflé with white chocolate ice cream
