This dish is the most perfect dessert designed to compliment a heavy dinner. It is the famous french Soufflé. A soufflé is a sweet or savoury French creation served straight from a hot oven. If it succeeds, the soufflé will rise above the circular mould it was baked in, ready to be indulged and deflated with a spoon, but if left to cool for a few minutes the soufflé will deflate immediately! So it needs to be served hot and immediately to your guests! This combination of passionfruit and banana is so mouthwateringly custardy and thick, different to any normal soufflés that you might have tried. Passionfruit being a delicious seasonal summer ingredient, when it’s in season this is a must try! Along with banana, this soufflé is just absolutely delicious and irresistible!
This is a perfect party trick to impress the guests as it can be prepared days in advanced once you leave it in the oven your guests can watch the souffle rise out of the ramekin like magic! Filled with delicious fruity flavours this little ramekin of goodness is custardy on the inside and light and fluffy on the outside! You can add almost anything to a soufflé so let your imagination go wild! Add cheese, ham, vegetables, chocolate, chestnut purée, custard, fruit puree or even sago!
Don’t forget to serve and eat it immediately!
TIP: The pastry cream can be prepared 2 days before hand and kept in the fridge, when ready to cook make the meringue and line the ramekins to make your delicious fluffy soufflé !
Seive the passionfruit pulp to get all the juices!
Important procedure- buttering and covering with sugar! This helps your souffle to rise!
TIP: To know the egg whites are beaten to perfection, turn it upside down and see if it will fall on your head! hahaha if it doesn’t, then you know its ready!
Don’t mix too roughly, you don’t want to get rid of all the air bubbles.
TIP: Use your thumb to create a ridge on the edge. This helps it to rise beautifully!
- 2 x BANANAS
- 4 x PASSIONFRUIT
- 3 xEGGS [ SEPARATED ]
- 1/2 TBSP x CORN STARCH
- 200g x WHITE SUGAR
- 150ml x MILK
- 1 TBSP x PLAIN FLOUR
- 100ml x PURE CREAM
- 25g x BUTTER
- Preheat oven at 190 degrees.
- PASTRY CREAM - Pour milk and cream into a pan and bring to boil then turn off.
- In a separate bowl place 3 egg yolks and 3.5 tbsp sugar.
- Whisk the mixture on high for 1 min.
- Add 1 tbsp flour and 1/2 tbsp corn flour to thicken it and mix again.
- Put a splash of the hot cream mixture into the egg mixture then mix it through to stop lumps. Then pour in the rest of the cream and hand whisk.
- Turn the heat back on to medium heat and pour the mixture back into the pan and keep whisking till it turns to custard consistency.
- Cut the passionfruit in half, scoop and sift pulp to separate juice and seed.
- Slice the bananas then blend with passionfruit in a blender. Add this into the pastry cream then mix.
- PREPARE RAMEKINS - use a butter brush and coat the ramekins with butter with vertical strokes.
- LINE WITH SUGAR - tip 3 tbsp sugar into 1 ramekin and turn, you will see all the sugar stick to the butter then tip into the next ramekin. Place them in the fridge so the butter solidifies.
- MERINGUE MIXTURE - Place egg whites into the mixer, whisk on full speed. Add 100g sugar sprinkling a spoonful at a time and keep whisking until you see hard peaks form.
- TO CHECK - Tip the whole bowl upside down and if nothing slides then it is perfect.
- Take 1/3 of the meringue mixture and add into the pastry cream. Hand whisk it very vigorously, then fold slowly the rest of the meringue mix into the pastry cream. Make sure you don’t knock all the air in the mixture.
- Place a cloth down, then fill the ramekins half full then bang it onto the cloth to get the mixture into the bottom of the mould. Then top them off by filling it up to the top.
- Use a palette knife to level the top of the ramekins then use your thumb to create dip around the mould to stop the souffle from rolling over the edge.
- Place in the oven and bake for 10-15min or until the souffle rises and has a crisp top.
- Sprinkle with icing sugar.